🔗 Share this article Plant-Based Recipe for Patates Yahni: A Heartwarming Mediterranean Classic Globally, home cooks often find themselves transform a humble sack of potatoes into a delicious evening meal. My personal kitchen experiments could result in a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. This time, however, the solution comes from Greece. Yahni denotes a time-honored Greek preparation technique: produce slow-cooked liberally in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a endorsement of the simple, the patient, and the profoundly good (and yes, it doubles as a superb dinner). Patates Yahni Serve this with crusty bread or grilled bread for a complete main. It also works wonderfully with a few picky bits or even served alongside a runny 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 1. The Base Place five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a moderately high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon. Step Two Stir in the minced garlic and cook for about two minutes more, to release its aroma. Then, toss in the potato wedges and oregano, mixing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then put the lid on, reduce the heat to a steady bubble, and leave to cook for 20 minutes. Step Three Meanwhile, make the whipped feta. In a food processor, process 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 tomato and potato mixture. Let it cook 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. Step Five Serve the warm yahni into pasta bowls. Finish each with a healthy dollop of the whipped feta and a light sprinkling of dried oregano. The stew is a testament to the beauty of basic produce turned into something special by time and care. Share!