Delicious Greek Potato Peas

This comforting Greek Arakas Latheros brings homestyle Mediterranean flavors to your kitchen without much fuss. The soft peas mixed with potatoes swimming in tangy tomato sauce make a filling meal that captures what Greek comfort cooking is all about.

I stumbled on this dish when digging deeper into authentic Greek food beyond what you typically see in restaurants. After countless times cooking it, it's now my fallback when I want something wholesome and simple that still packs amazing taste.

Key Ingredients

• Olive oil: A fourth cup of premium extra virgin for that real Mediterranean kick and good-for-you fats
• Onion: A medium one chopped small builds the dish's flavor foundation
• Garlic: Two or three cloves shredded to spread flavor throughout the dish
• Carrots: Two or three cubed for natural sugar and bright color pop
• Frozen green peas: One pound serving as the main protein and texture element
• Potatoes: A couple medium ones diced to bulk up the stew while making it heartier
• Tomato puree: Fifteen ounces forming the sauce's bold character
• Water: One cup to get just the right thickness
• Salt and pepper: Add to your liking for basic seasoning
• Crushed red pepper flakes: Just a bit for subtle heat without going overboard
• Fresh dill: Two tablespoons snipped fine for fresh herbal brightness
• Dried mint: One teaspoon giving that distinct Greek flavor touch

Step-By-Step Cooking Guide

Cook Your Flavor Base:

Warm the olive oil in a big pot over medium heat. Toss in your finely diced onion and let it cook about 7-8 minutes till it's soft and golden brown. Stir now and then so it doesn't burn while building that important flavor base.

Build Your Sauce:

Drop in the shredded garlic and cook for half a minute till you can smell it. Next, add your diced potatoes and carrots, mixing them so they get coated with oil. Pour in your tomato puree and water, then season with salt, pepper, and those red pepper flakes. This makes the tasty liquid that will transform your veggies.

Let Everything Bubble Away:

Get the mix boiling, then turn it down to medium heat. Add your frozen peas and mix them in gently. Let everything bubble uncovered for 25-30 minutes, giving it a stir every so often. You want those potatoes tender but still holding their shape while the sauce gets nice and thick.

Mix In The Herbs:

Turn off the stove and mix in your chopped dill and dried mint. Stir everything gently. The leftover heat will pull out the herb flavors without killing their delicate taste.

Take A Break:

Let your dish sit for at least 45 minutes before you eat it. This waiting time lets all the flavors mix together while the potatoes soak up more sauce, naturally thickening everything just right.

What I love most about this dish is how you can do so much with it. My grandma would cook this with fresh peas straight from her garden in summer, and we'd munch on it for days. Dipping crusty bread into the leftover sauce might even beat the first serving.

Classic Ways To Serve

Arakas Latheros follows the Greek "ladera" tradition of dishes cooked with olive oil and tomatoes. Put it on a plate with a chunk of salty feta that gets a bit melty in the warm stew. Throw on some kalamata olives for contrast and grab crusty bread to soak up all that tasty sauce. Many Greeks enjoy this at room temperature for lunch with a simple green salad dressed with a squeeze of lemon and a splash of olive oil.

Personalize Your Dish

What's great about this homestyle meal is how easy it is to switch things up. Want a zingy lemon version? Add 3-4 chopped green onions after your regular onions have softened and cook till tender. Finish with fresh lemon juice and chopped parsley along with the dill. Some areas add a dash of cinnamon or allspice for warmth, while others toss in chopped zucchini or green beans when they're in season. Go with what you like but stick to the basic cooking method.

Keeping Leftovers Fresh

This stew stays good in the fridge for about 4 days, and honestly tastes even better with time. Keep it in a sealed container and warm it up slowly on the stove over medium-low heat, adding a tiny bit of water if the sauce seems too thick. Want to freeze it? Let it cool all the way, then put in freezer containers. Frozen portions last up to 3 months and should thaw in your fridge overnight before you heat them back up.

Recipe Q&A

→ What makes Arakas Latheros unique?

This traditional Greek bowl showcases the natural sweetness of green peas and potatoes, all bathed in a rich tomato sauce with signature Mediterranean herbs like dill and mint.

→ Can I use fresh peas instead of frozen?

Sure thing! Just remember fresh peas cook quicker than frozen ones, so you might need to watch your timing and turn down the heat sooner.

→ What can I serve with this dish?

This bowl tastes amazing with a chunk of toasted bread, some crumbly cheese, and a few olives on the side. It can also buddy up with grilled meat or fish as a tasty sidekick.

→ How can I make the dish more flavorful?

Want more punch? Try adding a spoonful of tomato paste early in cooking or splash in some lemon juice with chopped parsley at the end for a zingy kick.

→ Can I store leftovers?

You bet! Pop any extras in the fridge for up to 3 days. The flavors actually get better over time, making it a smart choice for planning meals ahead.

→ Is this dish suitable for vegans?

It sure is! Just skip the feta when serving or swap it for your favorite plant-based cheese, and you've got yourself a totally vegan-friendly meal.