Arakas Latheros – Traditional Greek Peas and Potatoes

30 Days of Greek Cooking: Day 3 of 30

Since I’ve been easing my fiancé into the Mediterranean Diet over the last few months, I’ve had to find healthier options for sides that also give him the same satisfaction as a big ass spoonful of mashed potatoes. Therefore, I decided to make these as a side with baked lamb loin chops this evening. This dish can be served as a main dish (completely vegetarian) or as a side dish. It’s actually not uncommon for Greeks to fill their entire plates with vegetables instead of meat for dinner. If you’re interested in more lathera dishes, try my fasolakia lathera recipe!

What Are Arakas Latheros?

Arakas latheros is a classic Greek meal comprised of green peas, potatoes, and tomatoes drenched in olive oil. In Greek, the literal translation means “oiled peas.” This particular meal is one of the traditional “lathera” or “oil food” dishes, which use olive oil as the main source for consuming healthy fats.

To learn more about healthy fats as a part of the Mediterranean Diet, check out this blog post.

Items you’ll need to make this recipe:

• Large pot
• Cutting board & knife
• Wooden spoon
• Potato peeler

Arakas Latheros

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• Author: Christina Taylor
• Total Time: 48 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

Traditional Greek green peas and potatoes in a tomato and olive oil sauce. This dish is commonly served as a main course, but it also works well as a side.

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Ingredients

4 tablespoons extra virgin olive oil

4 green onions, chopped

3 cloves garlic, minced

2 large golden russet potato, peeled and cut into medium-sized chunks

1 (16 oz.) package frozen green peas

1 (15 oz.) can crushed tomatoes

water

2 tablespoons fresh dill, chopped

salt

black pepper

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Instructions

1. Heat EVOO in a large saucepan (like this one) over medium heat until shimmering but not smoking. Add green onion and garlic. Cook for about 4 minutes until soft, but not browned.
2. Add frozen peas, crushed tomatoes, potato, and dill and salt and pepper to taste. Fill ⅓ can from tomatoes with water and add to pot. Stir to combine.
3. Bring to a boil. Lower heat and partially cover. Cook about 30 minutes on low until peas and potatoes are soft and a majority of the water has evaporated.
4. Remove from heat and uncover. Let stand for 7 minutes. Serve as main dish or as a side.

• Prep Time: 8 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Side Dish
• Method: One-Pot
• Cuisine: Greek

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