Greek Peas and Potatoes
Greek peas and potatoes cooked in tomato sauce with dill. This simple vegetable dish is made with frozen peas and pantry ingredients.
- 1 medium onion
- 1½ lbs potatoes (Note 1)
- 3 tablespoons olive oil (Note 2)
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable stock (to barely cover the potatoes)
- 1 lb frozen peas
- 2-3 tablespoons dill (chopped, Note 3)
- fine sea salt and black pepper (to taste)
- Chop: Finely chop the onion and set it aside. Peel and cut the potatoes into cubes (about 1 inch/ 2 ½ cm). Leave the frozen peas on the counter until it’s time to add them to the dish; they don’t need to be fully defrosted.1 medium onion + 1½ lbs potatoes
- Sauté: Heat the oil and cook the onion until softer (5-6 minutes), stirring occasionally. Add the tomato paste and stir for 1 minute. 3 tablespoons olive oil + 2 tablespoons tomato paste
- Add the potatoes, cover them barely with the stock, and bring to a boil. Cover the pot, leaving a small crack open, and cook for about 15 minutes until almost done.potatoes + 2 cups chicken or vegetable stock
- Simmer: Add the peas, cover again, and cook for another 10 minutes until the peas and potatoes are tender. If you feel there is too much sauce, remove the lid during the last 5 minutes of the cooking time.1 lb frozen peas
- Add dill and adjust the taste with salt and pepper. Serve it as it is with pickled vegetables or with a fried or poached egg on top.2-3 tablespoons dill + fine sea salt and black pepper
Greek peas and potatoes is a simple tomato-based dish made with everyday ingredients. The vegetables simmer until tender, and the dill adds a fresh finish. I make this dish and my Romanian Pea and Chicken Stew very often. Both are budget-friendly, one-pot meals made with pantry and freezer ingredients that my family loves.
This kind of dish is known in Greece as arakas ladera, a vegetable stew cooked with olive oil, tomatoes, and dill. It's light, simple, and easy to make any time of the year with frozen peas.
Peas: Frozen peas are perfect here and don't need full thawing.
Dill: Fresh or frozen, both work. Don't leave it out, its distinctive flavor is part of this dish.
Other ingredients: Olive oil and tomato paste.
How to make Greek peas and potatoes?
Step #1: Cook the chopped onions for 5-6 minutes until softer.
Step #2: Add tomato paste and potatoes and stir.
Step #3: Pour in stock and bring to a boil. Cover the pot, leaving a small gap, and cook for about 15 minutes until almost tender.
Step #4: Add peas and cook for another 10 minutes until tender. Stir in the dill and adjust the taste.
Tip: If you feel there is too much sauce, remove the lid during the last 5 minutes of the cooking time.
Serve Greek peas and potatoes warm or at room temperature (I prefer it warm).
In Greece, this is often eaten as a simple home-style meal, sometimes with bread and feta on the side. It can be served on its own or alongside other vegetable dishes. It's the kind of food that usually sits in the middle of the table and is shared rather than served with fixed sides.
My personal way of serving it is with bread, a fried or poached egg on top, and pickled vegetables on the side.
Tips
Cut the potatoes evenly so they cook at the same rate.
Keep the liquid level low; the vegetables should not be swimming in sauce.
If the sauce is too thin, simmer uncovered for a few minutes.
Storage
Fridge: 3-4 days in an airtight container.
Reheat: Gently on the stovetop with a splash of water.
I don't recommend freezing any dish containing potatoes; you will not like their texture once they are thawed.
Olive oil: Greek-style dishes like this are often cooked with quite a bit of olive oil, which adds flavour and richness. I usually keep it to about 3 tablespoons, but you can use up to 5 if you prefer a more traditional version.
Potatoes: I use waxy or all-purpose potatoes; they hold their shape better when cooked in stews.
Dill: Use fresh or frozen dill; dried dill is not a good substitute; it completely lacks flavor.
