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Greek Sweet Peas & Potatoes Recipe
Ben Carraoli

Greek Sweet Peas & Potatoes Recipe

I recently made this Greek sweet peas and potatoes dish, and honestly, it felt like a warm hug in a bowl. The flavors are simple yet incredibly comforting, with a rich tomato base that brings everything together beautifully. I love how wholesome and budget-friendly it is, yet it tastes like something special
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Use good-quality olive oil for authentic flavor
  • 1 medium onion finely chopped – Adds sweetness and depth
  • 2 cloves garlic minced – Fresh garlic works best for aroma
  • 2 cups potatoes peeled and cut into chunks – Waxy potatoes hold shape better
  • 2 cups sweet peas fresh or frozen – Frozen works great, no need to thaw
  • 1 cup crushed tomatoes – Choose high-quality canned tomatoes
  • 1/4 cup tomato sauce – Enhances richness of the base
  • 1/2 cup water or vegetable broth – Adds moisture and flavor
  • 1 teaspoon dried dill – Classic Greek herb for freshness
  • Salt and pepper to taste – Adjust based on preference
  • Optional: fresh parsley for garnish – Adds brightness at the end

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and slightly golden. Stir in the garlic and cook briefly until fragrant.
  2. Add the chopped potatoes into the pot and mix well. Let them cook for a few minutes to absorb the flavors from the oil and aromatics. This step helps build a richer taste.
  3. Pour in the crushed tomatoes, tomato sauce, and water or broth. Stir everything together so the potatoes are well coated. Bring the mixture to a gentle simmer.
  4. Add the sweet peas, dried dill, salt, and pepper. Mix well and reduce heat to low. Cover and let it cook slowly so the vegetables become tender.
  5. Let the dish cook for about 25–30 minutes, stirring occasionally. The potatoes should be soft, and the sauce should thicken slightly. Adjust seasoning if needed.
  6. Once cooked, remove from heat and sprinkle fresh parsley on top. Let it sit for a few minutes before serving. This helps the flavors settle beautifully.

Notes

  • I always use good olive oil because it truly changes the flavor
  • Letting it simmer slowly makes the sauce richer and thicker
  • I prefer slightly larger potato chunks so they don’t break apart
  • Adding fresh herbs at the end gives it a fresh, vibrant taste
  • Sometimes I drizzle a little extra olive oil before serving for richness