Arakas me Patates: A Hearty Greek Peas Stew

Easy Greek Peas Stew With Potatoes: Delicious Recipe!

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Hey flavor adventurers! Quinn from Cuba Queen here, and I’m about to blow your mind with my latest obsession: Greek peas stew with potatoes! Seriously, this isn’t your grandma’s bland pea soup. We’re talking a flavor explosion so bold, so satisfying, it’ll transport you straight to a sun-drenched taverna in the Mediterranean.
I remember the exact moment I fell in love. I was wandering through a local Greek festival, the air thick with the scent of grilling souvlaki and oregano. Then, I saw it: a humble pot simmering away, releasing the most intoxicating aroma. One spoonful of that Greek peas stew with potatoes and BAM! I was hooked.
This Greek peas stew with potatoes, known as Arakas me patates, is my way of bringing that unforgettable flavor into your kitchen. It’s packed with vibrant herbs, sweet peas, and hearty potatoes swimming in a light tomato broth. Forget everything you think you know about pea soup – this is a flavor revelation!
This recipe embodies the Cuba Queen philosophy: big, unapologetic flavors that make every meal a celebration. I’ve tweaked and tested this Greek peas stew with potatoes relentlessly to ensure it’s accessible, exciting, and utterly addictive. I’m so stoked to share this culinary gem with you and transform your weeknight dinner into a flavor fiesta. Get ready to fall in love with the magic of Greek peas stew with potatoes!

INGREDIENTS You Need for This:

This Greek peas stew with potatoes ingredient list is SHORT but mighty! We’re focusing on fresh, vibrant flavors that will sing in your mouth.
  • 2 tablespoons olive oil: Good quality is key here. Splurge a little – it makes a difference!
  • 1 large onion, chopped: Yellow or white onion works.
  • 2 cloves garlic, minced: Freshly minced is always best.
  • 1 (14.5 ounce) can diced tomatoes, undrained: Don’t drain them! That juice is pure flavor.
  • 1 pound Yukon gold potatoes, peeled and cubed: Yukon golds hold their shape beautifully.
  • 1 pound frozen peas: No need to thaw them.
  • 1 cup vegetable broth: Low sodium so we can control the salt.
  • 1/2 cup chopped fresh dill: Fresh dill is non-negotiable. It’s what makes this Greek peas stew with potatoes truly special.
  • 1/4 cup chopped fresh parsley: Flat-leaf parsley for that fresh, herbal punch.
  • 1 tablespoon lemon juice: Brightens everything up!
  • Salt and pepper to taste: Don’t be shy!
  • Optional: a pinch of red pepper flakes: For a little kick!
Fresh ingredients for making Greek peas stew with potatoes including dill, parsley, potatoes, garlic, and onion.
The secret to epic Greek peas stew with potatoes is using fresh dill instead of dried. Trust me, it’s a game-changer. You’ll find the best fresh herbs for this Greek peas stew with potatoes at your local farmers market. And remember to store your herbs properly to keep them fresh longer.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s make some magic with this Greek peas stew with potatoes! Don’t stress – your Greek peas stew with potatoes is going to be incredible!
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for another minute until fragrant.
  2. Pour in the diced tomatoes (undrained) and bring to a simmer. Cook for 5 minutes, stirring occasionally. This allows the tomatoes to break down and release their sweetness into your Greek peas stew with potatoes.
  3. Add the cubed potatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender. Pro tip for Greek peas stew with potatoes perfection: test the potatoes with a fork! They should be easily pierced but not mushy.
  4. Stir in the frozen peas, fresh dill, and fresh parsley. Cook for 5-7 minutes, or until the peas are heated through and tender. I have found that in my kitchen, this Greek peas stew with potatoes takes exactly 6 minutes to reach that perfect pea tenderness. If your kids love this, they’ll go crazy for Greek peas stew with potatoes, I have to make it twice a week!
  5. Stir in the lemon juice and season with salt and pepper to taste. Add a pinch of red pepper flakes if you like a little heat.
Here’s where most people mess up their Greek peas stew with potatoes – they don’t taste and adjust the seasonings! Don’t be afraid to add more salt, pepper, or lemon juice to make the flavors pop. This is where your Greek peas stew with potatoes transforms into pure magic. While your Greek peas stew with potatoes is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is key to making this Greek peas stew with potatoes a showstopper! We’re not just feeding people; we’re creating an experience.
Ladle the Greek peas stew with potatoes into bowls. Drizzle with a bit of extra virgin olive oil and garnish with a sprig of fresh dill and a lemon wedge. A dollop of Greek yogurt or crumbled feta cheese adds a creamy, tangy contrast. This Greek peas stew with potatoes absolutely slays at dinner parties!
For a heartier meal, serve this Greek peas stew with potatoes with a side of crusty bread for dipping. This Greek peas stew with potatoes pairs perfectly with a crisp Greek salad and grilled chicken or fish. Serve with the recipe from Greek turkey meatballs with tzatziki sauce.
People absolutely lose their minds when I serve this Greek peas stew with potatoes at potlucks. It’s a crowd-pleaser! For leftover transformations, try blending the cooled stew into a creamy soup or using it as a filling for savory hand pies.
This Greek peas stew with potatoes absolutely slays at dinner parties! It’s also perfect for a cozy weeknight meal. In the fall, this Greek peas stew with potatoes works well with butternut squash. If you are looking for another way to impress, try our take on Greek peas stew with potatoes.

FAQs:

Got questions about this Greek peas stew with potatoes? I’ve got answers!

Q: Can I make this Greek peas stew with potatoes spicier?

A: Absolutely! Add more red pepper flakes or a pinch of cayenne pepper to the pot while the potatoes are simmering. You could also add a chopped jalapeño pepper to the onion and garlic for extra heat.

Q: What if I don’t have fresh dill for my Greek peas stew with potatoes?

A: While fresh dill is best, you can use dried dill in a pinch. Use 1 teaspoon of dried dill for every tablespoon of fresh dill. Keep in mind that the flavor won’t be quite as vibrant.

Q: Can I use different types of potatoes in this Greek peas stew with potatoes?

A: Yes! Yukon gold potatoes are my favorite because they hold their shape well, but red potatoes or even russet potatoes would also work. Just adjust the cooking time accordingly.

Q: How do I know when my Greek peas stew with potatoes is perfectly done?

A: The potatoes should be tender when pierced with a fork, and the peas should be heated through and tender but not mushy. The broth should have thickened slightly.

Q: Can I add meat to this Greek peas stew with potatoes?

A: While this recipe is traditionally vegetarian, you could add cooked chicken, lamb, or sausage to the stew. Add the cooked meat along with the peas and cook until heated through. For additional info, check Greek cuttlefish (or calamari) stew is delicious and a great choice for ….

Q: Can I make this Greek peas stew with potatoes ahead of time?

A: Yes! This stew actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Is this Greek peas stew with potatoes vegan?

A: Yes! As written, this recipe is completely vegan. You can also add a side of this delicious recipe from maple roasted carrots with chickpeas. For more sanity-saving dinner ideas, check out Greek peas stew with potatoes.

CONCLUSION:

This Greek peas stew with potatoes represents everything Cuba Queen stands for: bold flavors, fresh ingredients, and recipes that make you feel like a culinary rockstar. This hearty pea and potato stew is sure to be a hit.

My Greek peas stew with potatoes Power Tips:

  • Don’t skimp on the fresh dill! It’s the key to that authentic Greek flavor.
  • Taste and adjust the seasonings! This is where you can customize the flavors to your liking.
  • Use good quality olive oil! It makes a big difference in the overall flavor of the stew.
I’ve created so many variations of this Greek peas stew with potatoes over the years, and they all deliver on flavor! The roasted red pepper version is a fiery delight, while adding spinach or kale makes it extra nutritious. The Greek vegetable stew has an appeal all its own. But honestly? The classic recipe always gets the biggest reactions. For more info, see: Arakas Latheros (Greek Peas With Potatoes) – Souvlaki For The Soul.
I’m so confident that you’re going to nail this recipe and create some amazing memories around your table. Let’s go on this journey together to make the best Greek peas stew with potatoes! Make this Greek peas stew with potatoes your signature dish. For a similar take, visit How To Make Arakas Latheros – Greek Peas and Potato Stew …. Now, go forth and conquer that kitchen, flavor adventurers! And don’t forget to share your results – I can’t wait to see your creations! Remember to see this great recipe again on https://cubaqueen.com/greek-green-peas-stew!
Woman enjoying a bowl of homemade Greek peas stew with potatoes, garnished with dill and a lemon wedge.

 
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Greek peas stew with potatoes

Arakas me Patates: A Hearty Greek Peas Stew
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This comforting Greek peas stew, known as Arakas, features tender peas and potatoes simmered in a flavorful tomato-based broth. It’s a simple, healthy, and satisfying dish perfect for a cozy weeknight meal.

  • Author: Quinn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stew
  • Cuisine: Greek

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 500g frozen peas
  • 2 medium potatoes, peeled and cubed
  • 400g chopped tomatoes
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried dill
  • Salt and pepper to taste
  • Lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the frozen peas, potatoes, chopped tomatoes, vegetable broth, tomato paste, and dried dill.
  4. Season with salt and pepper to taste.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
  6. Serve hot with a squeeze of lemon juice.

Notes

For added flavor, stir in a handful of fresh parsley or mint at the end of cooking. Serve with crusty bread for dipping into the broth.

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