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Greek Sweet Peas and Potatoes Recipe
Ash Tyrrell

Greek Sweet Peas and Potatoes Recipe

I remember the first time I made this Greek sweet peas and potatoes recipe. The aroma of garlic and fresh herbs filled my kitchen, and I couldn’t wait to taste it. It’s one of those dishes that feels cozy yet light, perfect for a weeknight dinner or a festive meal
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup olive oil – provides the rich Mediterranean base; extra virgin works best
  • 1 small onion diced – adds sweetness and depth
  • 3 cloves garlic minced – don’t skip for that signature aroma
  • 2 tablespoons tomato paste – gives a creamy slightly tangy base
  • Salt and pepper to taste – essential for balancing flavors
  • 3 medium gold potatoes cut into small chunks – gold potatoes stay tender and creamy
  • 1 large carrot cut into 1-inch pieces – adds color and natural sweetness
  • 24 oz frozen sweet peas rinsed – fresh is great, but frozen works perfectly too
  • 1/4 cup fresh parsley chopped – brightens the dish
  • 1/4 cup fresh dill chopped – classic Greek herb flavor
  • 1 cup water – steams the vegetables gently
  • 4 oz feta cheese crumbled – optional, but adds creamy tang

Method
 

  1. I start by heating olive oil in a large pot over medium heat. I sauté the onion until soft, then add garlic for 30 seconds. Stir in tomato paste until it dissolves fully—this creates the base flavor that makes the dish irresistible.
  2. Next, I toss in the potato chunks and carrot pieces, stirring to coat them in the flavorful base. Cooking them for about 5 minutes helps them start absorbing the olive oil and tomato goodness.
  3. I add the sweet peas, parsley, and dill, giving everything a good mix. Pouring in a cup of water and covering the pot allows the vegetables to steam gently until tender. I always check halfway and add more water if needed.
  4. Once the vegetables are tender, I remove the pot from heat and crumble feta on top. If I’m meal prepping, I save the feta to sprinkle just before eating to keep it creamy and fresh.

Notes

  • I always use gold potatoes; they stay creamy and don’t fall apart
  • Fresh herbs make a huge difference—I never use dried dill or parsley
  • Taste and adjust salt at the end; potatoes and peas absorb flavors quickly
  • I sometimes add a squeeze of lemon juice for a fresh, bright finish
  • Stir gently to avoid breaking up the potatoes