Arakas Latheros (Greek Peas With Potatoes)

Name: Arakas Latheros (Greek Peas With Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serves
Ingredients: ½ cup olive oil; 5 green onions; 2 potatoes; 1 kg peas; 2 cups vegetable stock; 2 tablespoon fresh dill; 1 tablespoon flat leaf parsley; 1 lemon; 1 teaspoon salt; 1 teaspoon black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 serves
Calories
356 kcal
Cuisine
Greek

Arakas Latheros (Greek Peas With Potatoes)

Elizabeth Reed

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If you're after a delicious alternative to regular peas - try arakas latheros - a delightful Greek pea and potato stew made with olive oil, dill and lemon. This traditional Greek dish can be on the table and ready in 30 minutes!

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Ingredients

Servings

½ cup olive oil extra virgin (see note 1)
5 green onions thinly sliced (see note 2)
2 potatoes washed, peeled and cut into even sized pieces
1 kg peas frozen (sub with fresh peas) (see note 3)
2 cups vegetable stock
2 tablespoon fresh dill finely chopped (see note 4)
1 tablespoon flat leaf parsley finely chopped
1 lemon juiced
1 teaspoon salt
1 teaspoon black pepper

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Instructions

Heat the olive oil on medium heat in a large pot or skillet and cook the sliced green onions for 2 mins until softened.
Add the potatoes, stir and cook again for two minutes.
Add the peas and stock or broth and mix well.
Cover and cook for twenty minutes on medium-low heat.
Add the herbs lemon juice salt and pepper, stir, and cook for two more minutes.
Serve up the arakas with plenty of bread and feta cheese. (see note 5)

Notes

Make sure to use extra virgin Greek olive oil for maximum flavour.
Sub with 2 sliced leeks (thinly sliced) or 1 red onion (finely chopped)
If using fresh peas - place them in a colander with a bit of salt, let them sit for half an hour and rinse well before using.
Fresh herbs are best. However, lower the amount to one or two teaspoons if using dried dill.
Serve the Greek peas at room temperature. Even better, serve the dish the next day when the flavours have developed.