Arakas Laderos: Greek Peas & Potato Stew

Two ways to make this simple, delicious vegetarian dish that can be a main course or side dish!  

Arakas Latheros is a delicious Greek pea and potato stew that can be a vegetarian main dish or be eaten as a side with anything. It’s from the same Greek food category, Ladera, as the spanakorizo, Greek spinach and rice, I shared a few days ago. The dishes from this category are usually made with lots of olive oil and are vegetarian. I’ve reduced the olive oil to create a light, slightly sweet tomato sauce we love.

You know I love lemon, so I also make a bright, lemony version. I swap out the onions for scallions, and you can add artichokes. The combination is fantastic! It’s so good both ways, but the tomato version is comforting, and I tend to make it more often. Let me know which version you like the best!

Why will I make this often?

Light, rich, fresh

herby tomato sauce

Filled with chunky

Melt-in-your-mouth potatoes

Soft sweet carrots and

Tender, savory peas

What’s in this stew?

Olive oil -using a good quality, great tasting extra virgin olive oil makes the best stew. You’ll use it to sautee the veggies and you can drizzle more over the finished dish if you like.

Onion -finely chopped so the pieces aren’t bigger than the peas.

​Garlic cloves -grated to melt into the stew and flavor every bite.

Carrots -diced about the same size as the peas or even a little chunkier would be fine.

Frozen green peas -you can add these to the stew frozen or you can use canned peas.

Potatoes –diced into medium-sized chunks so they don’t melt into the stew.

​Tomato puree – for a richer tomato sauce, add one teaspoon of tomato paste with the veggies or add extra tomato puree.

Water – add more water at the beginning of cooking if you prefer more sauce at the end of cooking.

Salt and pepper -this helps enhance all the vegetable flavors.

Pinch of crushed red pepper flakes -I like a little heat, but this is optional.

Fresh dill -finely chopped to brighten the stew with freshness.

Dried mint -adds a hint of coolness to the already fresh dill.

How do I cook the vegetables?

Add onion and olive oil to a pot and cook over medium heat until soft and golden. Then, add potatoes, carrots, tomato puree, water, salt, and peppers. Bring to a boil.

How long do I cook this stew?

Reduce the heat to medium, add the peas, and cook for 25-30 minutes. Taste the sauce and adjust the seasoning if necessary.

How do I serve it?

Stir in the dill and mint, and allow the stew to sit for at least 45 minutes. This allows all the flavors to come together. The potatoes will continue to absorb the sauce, and it will naturally thicken and taste wonderful. Enjoy!

What can I serve with peas and potato stew?

I put out some crumbled sheep’s milk feta, olive oil, and kalamata olives so everyone can top it with their favorites. And don’t forget a good chunky bread to soak up all the extra juices. Make an easy

How do you make the lemony version of Arakas Latheros?

It’s so easy to switch this recipe up, and you know I love lemon. Add 3-4 scallions after the onion has softened and cook until the scallions are tender. Then, add the juice of a lemon with the herbs at the end of cooking with parsley.

Do you have more veggie stews?

Yes! I even have another pea stew, Araka Artichoke & Pea Stew, and A Greek Summertime Stew, Soufiko. You can also try my Greek Spinach & Potato Stew, Greek Artichoke & Fava Bean Stew, 30-Minute Mediterranean Chickpea Stew, and Patates Yahni.

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Arakas Latheros: Greek Peas & Potato Stew

Yield: 6

A simple vegetarian dish that can be eaten as a main course but also pairs well with everything.

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Ingredients

• 1/4 cup olive oil
• 1 onion, finely chopped
• ​2-3 garlic cloves, grated
• 2-3 carrots, diced
• 1 pound frozen green peas
• 2 potatoes, diced
• ​15 ounces tomato puree
• 1 cup water
• salt and pepper to taste
• pinch of crushed red pepper flakes
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon dried mint

Serve with:

• toasted bread
• feta
• olives

Instructions

1. Add onion and olive oil to a pot and cook over medium heat until soft and golden.
2. ​Add potatoes, carrots, tomato puree, water, salt, and peppers.
3. Bring to a boil. Reduce heat to medium and add the peas cook for 25-30 minutes.
4. ​Taste sauce and adjust seasoning if necessary.
5. Add dill and mint and stir to incorporate.
6. ​This dish tastes best when allowed to sit at least 45 minutes. This allows all the flavors to come together. The potatoes will continue to absorb the sauce and it will naturally thicken and taste wonderful.
7. ​Enjoy!

Notes

Add more water at the beginning of cooking if you prefer more sauce at the end of cooking.

For a richer tomato sauce, add 1 teaspoon of tomato paste at the beginning of cooking (after the onion and garlic step) or add extra tomato puree.

For the lemony version: add 3-4 scallions after the onion has softened and cook until the scallions are tender. Add the juice of a lemon with the herbs at the end of cooking and some parsley too.

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