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

Globally, kitchen enthusiasts routinely try to turn a simple bag of potatoes into a hearty evening meal. In my culinary journey could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. This time, however, inspiration comes from Greece. Yahni denotes a traditional Greek cooking method: produce braised liberally in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a vote of the unfussy, the patient, and the profoundly good (and yes, it ultimately is a wonderful dinner).

Potato Yahni

Dish this up with a rustic loaf or grilled bread for a complete main. It also goes perfectly with a assortment of small sides or even crowned with a sunny-side-up egg for a unexpectedly great breakfast.

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

You Will Need

• 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

Instructions

Step One

Place five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a medium-high heat. Once the oil is heated, add the onion slices and a teaspoon of salt. Fry, stirring occasionally, for about 10 minutes, until the onion is yielding enough to be cut a wooden spoon.

Step Two

Introduce the minced garlic and cook for about two minutes more, to release its aroma. Then, incorporate the potato wedges and oregano, mixing until they are well coated in the oil. Mix in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover it, lower the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a small bowl with a hand blender, process 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 completely smooth.

Step Four

Fold the pitted kalamata olives into the simmering pot. Let it cook uncovered for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has reduced to a rich consistency.

Step Five

Serve the steaming yahni into shallow bowls. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

This dish is a celebration to the magic of simple ingredients transformed by time and care. Share!