Plant-Based Recipe for Patates Yahni: A Heartwarming Greek Classic

Globally, everyday chefs routinely try to turn a basic purchase of potatoes into a satisfying evening meal. In my kitchen experiments often involve a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni denotes a time-honored Greek cooking method: produce slow-cooked generously in olive oil and tomatoes until deliciously soft. It’s more than a recipe—it’s a endorsement of the simple, the slow, and the truly delicious (and yes, it doubles as a wonderful dinner).

Potato Yahni

Enjoy this with crusty bread or grilled bread for a substantial dinner. It also pairs beautifully with a selection of small sides or even crowned with a fried egg for a unexpectedly great breakfast.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people

What's Required

• Extra-virgin olive oil
• 1 large red onion, peeled, halved, and thinly sliced
• Fine sea salt
• 4 garlic cloves, peeled and minced
• 1kg desiree potatoes (or other waxy variety), cut into 2½cm wedges
• 2 tsp dried oregano, plus extra for garnish
• 2 tbsp tomato puree
• 2 x 400g tins of finely chopped tomatoes
• 150g feta cheese
• 75g Greek yoghurt
• 1 lemon, finely zested, plus 1 tbsp of juice
• 80g pitted kalamata olives

Directions

Step One

Pour five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a fairly high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to succumb to a wooden spoon.

Adding the Potatoes

Stir in the minced garlic and cook for a further two minutes, stirring constantly. Then, toss in the potato wedges and oregano, mixing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover the pan, turn down the heat to a gentle simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, make the whipped feta. In a small bowl with a hand blender, blitz the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a big pinch or two of salt until the mixture is luxuriously creamy.

Step Four

Fold the pitted kalamata olives into the simmering pot. Let it cook without the lid for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has reduced to a rich consistency.

5. To Serve

Spoon the hot yahni into serving dishes. Crown each with a healthy dollop of the whipped feta and a dusting of dried oregano.

Patates yahni is a tribute to the power of simple ingredients transformed by patient cooking. Enjoy!