Greek Sweet Peas and Potatoes (Arakas)
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.
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
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Greek Sweet Peas and Potatoes (Arakas)
- 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
- 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.
Thank you! Glad you enjoyed and I appreciate you taking the time to comment and rate the dish!
Loved it!! We didn’t have dill which was fine but I added some rosemary instead and cayenne pepper (we add cayenne to everything)!
Love the heat and the rosemary! Flavor is flavor! Glad you enjoyed and I appreciate you taking the time to rate and comment!
This was delicious , glad I came across you on TikTok
Hi Mia, Welcome! Glad you liked this dish and thank you for the feedback!!
So delicious! And so simple!! I added veggie broth instead of water and it was so amazing. Thank you for amazing recipes. You are my go to site!
Hi Melinda, Love that tip! Thank you for sharing with us! Glad you liked the ARAKAS!!!
I just signed up for your emails and I can’t wait. Saw a few of your recipes on Instagram and as I have a vegetarian granddaughter, your site has given me so many ideas. Thank you. Can’t wait to try them for her.
WElcome Joan! thanks for subscribing too!
What could I sub feta with? Thx
Grated parmesan or just leave it out! will still be great!
This was easy and SO delicious!! Loved it! Added feta per serving as I’m using this as some food prep for me!
HI Kristen, LOVE the feta added in! Bravo!
My 1st time the water boiled down and it burned a little bit but my husband loved it. Also my peas were hard. I’m I. The process of making it again as I write this. I’m going to add a little bit of pecorino Romano to it at the end.
Absolutely delicious! I accidentally shorted myself about half of the peas, so I added in chickpeas as a sub and it is soooo good! Can’t wait to make this again with the correct amount of peas.
Easy and simple to cook but it’s so good and tasty. The Fam loved it. 😋❤️👍