Plant-Based Recipe for Patates Yahni: A Soul-Satisfying Greek Classic

Globally, everyday chefs routinely try to convert a basic purchase of potatoes into a delicious evening meal. In my kitchen experiments could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. This time, however, inspiration comes from Greece. Yahni describes a traditional Greek culinary style: vegetables braised generously in olive oil and tomatoes until perfectly tender. It’s more than a recipe—it’s a celebration of the simple, the patient, and the profoundly good (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or soft flatbreads for a complete main. It also goes perfectly with a few small sides or even topped with a fried egg for a remarkable 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

Directions

1. The Base

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

Adding the Potatoes

Add the minced garlic and cook for another two minutes, to release its aroma. Then, add the potato wedges and oregano, mixing until they are well coated in the oil. Spoon in the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then put the lid on, lower the heat to a steady bubble, and leave to cook for 20 minutes.

Step Three

Meanwhile, whizz up 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 smooth and creamy.

Finishing the Stew

Mix the pitted kalamata olives into the tomato and potato mixture. Continue to simmer uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

5. To Serve

Serve the warm yahni into serving dishes. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

This dish is a tribute to the power of few components turned into something special by time and care. Savor!