Plant-Based Dish for Patates Yahni: A Soul-Satisfying Mediterranean Staple

Globally, everyday chefs often find themselves turn a humble sack of potatoes into a hearty evening meal. In my cooking adventures might lead to a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. Today, however, inspiration comes from Greece. Yahni denotes a traditional Greek culinary style: vegetables simmered liberally in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a vote of the unfussy, the slow, and the incredibly satisfying (and yes, it doubles as a wonderful dinner).

Greek Braised Potatoes

Serve this with a rustic loaf or grilled bread for a substantial dinner. It also works wonderfully with a assortment of small sides or even topped with a runny egg for a surprisingly good breakfast.

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

Ingredients

• 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

Heat five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a medium-high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.

2. Building Flavor

Add the minced garlic and cook for another two minutes, stirring constantly. Then, add the potato wedges and oregano, tossing until they are well coated in the oil. Mix in the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, turn down the heat to a steady bubble, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, whizz up the whipped feta. In a food processor, blitz the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a couple of good pinches of salt until the mixture is luxuriously creamy.

4. Final Simmer

Mix the pitted kalamata olives into the simmering pot. Leave it to bubble uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

Plating Up

Ladle the steaming yahni into shallow bowls. Crown each with a healthy dollop of the whipped feta and a scattering of dried oregano.

This dish is a tribute to the magic of basic produce transformed by slow braising. Savor!