Greek Potato and Olive Stew Recipe

Carrie Vasios

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

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Recipe Facts

Active: 20 mins
Total: 60 mins
Serves: 4 servings

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  • 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. 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.

  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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Nutrition Facts (per serving)
464 Calories
32g Fat
33g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 464
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 61%
Cholesterol 57mg 19%
Sodium 1046mg 45%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 14g
Vitamin C 31mg 156%
Calcium 406mg 31%
Iron 4mg 20%
Potassium 901mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)