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Greek Potato and Olive Stew
Potatoes are simmered with tomatos and kalamata olives for a hearty, warming stew.
Check out other recipes from Serious Entertaining: A Greek Menu For Fall »
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 1 hour |
| This recipe appears in: | Serious Entertaining: A Greek Menu For Fall |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound small red potatoes, quartered
- 1 cup kalamata olives, pitted
- 1 cup crushed canned tomatoes
- 1 1/2 teaspoons dried oregano
- 1 tablespoon lemon juice
- Salt
- Pepper
- 1/2 cup chopped parsley
- 1 1/2 cups chopped feta cheese
Procedures
-
1
Place olive oil in a large pot and heat over medium high heat. Add garlic and potatoes and saute for 2 minutes. Add olives and cook, stirring frequently, for 3 minutes.
-
2
Add tomatoes to pot and stir to combine. Season with salt and pepper.
-
3
Reduce heat to low and cover pot. Simmer, stirring occasionally, until potatoes are tender, about 40 minutes.
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4
Add oregano, lemon juice, and parsley to potatoes. Taste to correct seasoning. Right before serving, add feta to pot, and mix to combine.


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