Greek Peas and Potatoes

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One-pot Greek peas and potatoes cooked in tomato sauce with dill. This simple vegetable dish is made with frozen peas and pantry ingredients.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Greek

Diet: Vegan, Vegetarian

Servings: servings

Calories: 354kcal

Author: Adina

Chop: Finely chop the onion and set it aside. Peel and cut the potatoes into cubes (about 1 inch/ 2 ½ cm). Leave the frozen peas on the counter until it’s time to add them to the dish; they don’t need to be fully defrosted.
1 medium onion + 1½ lbs potatoes
Sauté: Heat the oil and cook the onion until softer (5-6 minutes), stirring occasionally. Add the tomato paste and stir for 1 minute.
3 tablespoons olive oil + 2 tablespoons tomato paste
Add the potatoes, cover them barely with the stock, and bring to a boil. Cover the pot, leaving a small crack open, and cook for about 15 minutes until almost done.
potatoes + 2 cups chicken or vegetable stock
Simmer: Add the peas, cover again, and cook for another 10 minutes until the peas and potatoes are tender. If you feel there is too much sauce, remove the lid during the last 5 minutes of the cooking time.
1 lb frozen peas
Add dill and adjust the taste with salt and pepper. Serve it as it is with pickled vegetables or with a fried or poached egg on top.
2-3 tablespoons dill + fine sea salt and black pepper

Olive oil: Greek-style dishes like this are often cooked with quite a bit of olive oil, which adds flavour and richness. I usually keep it to about 3 tablespoons, but you can use up to 5 if you prefer a more traditional version.
Potatoes: I use waxy or all-purpose potatoes; they hold their shape better when cooked in stews.
Dill: Use fresh or frozen dill; dried dill is not a good substitute; it completely lacks flavor.