Greek Potato and Olive Stew

[Photograph: Carrie Vasios]

Potatoes are simmered with tomatos and kalamata olives for a hearty, warming stew.

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Greek Potato and Olive Stew

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


  • 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


  1. 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. 2

    Add tomatoes to pot and stir to combine. Season with salt and pepper.

  3. 3

    Reduce heat to low and cover pot. Simmer, stirring occasionally, until potatoes are tender, about 40 minutes.

  4. 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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