Greek Potato and Olive Stew Recipe

Carrie Vasios Mullins
Greek Potato and Olive Stew Recipe

[Photograph: Carrie Vasios]

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 »

  • Yield:serves 4
  • Active time: 20 minutes
  • Total time:1 hour

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

Directions

  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.