Vegetarian Recipe for Patates Yahni: A Soul-Satisfying Greek Classic

Globally, everyday chefs often find themselves turn a basic purchase of potatoes into a delicious evening meal. My own cooking adventures could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the answer comes from Greece. Yahni describes a classic Greek culinary style: produce simmered amply in olive oil and tomatoes until deliciously soft. It’s not just a dish—it’s a celebration of the unfussy, the slow, and the profoundly good (and yes, it also makes a wonderful dinner).

Patates Yahni

Enjoy this with warm bread or soft flatbreads for a complete main. It also works wonderfully with a few mezze or even served alongside a sunny-side-up 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 large, heavy-based pot that has a fitting lid. 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 be cut a wooden spoon.

Step Two

Introduce the minced garlic and cook for about two minutes more, while stirring. Then, incorporate the potato wedges and oregano, stirring 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, reduce the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, prepare 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 couple of good pinches of salt until the mixture is completely smooth.

Step Four

Fold the pitted kalamata olives into the simmering pot. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has reduced to a rich consistency.

5. To Serve

Spoon the warm yahni into shallow bowls. Crown each with a liberal amount of the whipped feta and a light sprinkling of dried oregano.

The stew is a celebration to the power of simple ingredients turned into something special by patient cooking. Enjoy!