Vegetarian Recipe for Patates Yahni: A Heartwarming Greek Staple

Globally, everyday chefs often find themselves convert a humble sack of potatoes into a satisfying evening meal. My own cooking adventures could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni describes a time-honored Greek cooking method: vegetables slow-cooked liberally in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a endorsement of the unfussy, the patient, and the truly delicious (and yes, it also makes a fantastic dinner).

Patates Yahni

Enjoy this with warm bread or soft flatbreads for a hearty meal. It also goes perfectly with a few small sides or even served alongside 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

Instructions

Sautéing the Aromatics

Place five tablespoons of olive oil in a large, heavy-based pot that has a fitting lid. Set it over a fairly high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon.

Adding the Potatoes

Add the minced garlic and cook for a further two minutes, to release its aroma. Then, incorporate the potato wedges and oregano, stirring until they are nicely glossed in the oil. Mix 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 cover the pan, lower the heat to a steady bubble, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, make the whipped feta. In a small bowl with a hand blender, combine 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.

4. Final Simmer

Fold the pitted kalamata olives into the tomato and potato mixture. 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.

Step Five

Ladle the warm yahni into shallow bowls. Finish each with a liberal amount of the whipped feta and a dusting of dried oregano.

The stew is a celebration to the power of simple ingredients turned into something special by slow braising. Savor!