Greek Sweet Peas and Potatoes (Arakas)

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This creamy dish is traditionally made WITHOUT feta cheese. I just happen to be a feta addict and pretty much add it to everything I can so, here we are. My mother and yiayia (grandmother) would scoff at me and say: The feta, it goes on the side. But IDC, I’m doing me.

Ingredients:

All natural ingredients in this one. You can use fresh or frozen sweet peas. The potatoes are Gold since they tend to be a more tender breed. The carrot is for some sweetness and color. You can also add in some mushrooms if you like. The fresh parsley and dill flavors are staples in most every Greek dish.

The tomato paste lends a creamy texture to the olive oil base sauce. The feta cheese is the other creamy aspect to this dish. My advice: buy the blocks and crumble it yourself. Top with some fresh cracked black pepper and extra dill and serve with toasted bread for an authentic Greek meal.

TIP: If the vegetables are not tender at the end of the cook time and your liquid has all been absorbed, add in some more water to keep it going until its done.

If you like this dish, you might also want to try: Greek Green Beans, Greek Cabbage Rice or Spanakorizo

Thank you so much for visiting Hungry Happens. If you create this recipe or any other one from our site, we would greatly appreciate you rating and commenting on the dish. LOVE YOUR LIFE!

Greek Sweet Peas and Potatoes (Arakas)

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5 from 10 votes

Servings: 4

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Ingredients 

• 1/2 cup olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbs tomato paste
• salt and pepper to taste
• 3 medium gold potatoes, cut into small chunks
• 1 large carrot, cut into 1" pieces
• 24 oz frozen sweet peas, rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 cup water
• 4 oz feta cheese, crumbled

Instructions

• In a large pot, heat your olive oil on medium. Add the onion and saute for a few minutes. Add in the garlic and stir for 30 seconds. Stir in the tomato paste until it dissolves, 1-2 minutes. Season with salt and pepper to taste.
• Next add in the potatoes and carrots and toss to coat all. Cook for 5 minutes, stirring occasionally.
• Add the peas and herbs and toss all to coat. Pour in 1 cup water on the side of the pot and mix. Cover and cook for 15-20 minutes, or until veggies are tender. Stir occasionally. If the potatoes absorb all the water and need more time to cook, add in a little more water. Remove the pot from the burner and mix in the feta cheese to the portion that you will be eating. If your are meal prepping, leave off the feta until you're reading to eat.

Notes

Garnish with fresh cracked black pepper and more fresh dill.

Leave out the feta to make this dish vegan.

Nutrition

Calories: 576kcal | Carbohydrates: 54g | Protein: 17g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 25mg | Sodium: 414mg | Potassium: 1185mg | Fiber: 13g | Sugar: 14g | Vitamin A: 5096IU | Vitamin C: 105mg | Calcium: 226mg | Iron: 5mg

Author: Stella Drivas