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Arakas me Patates: Dilled Peas with Potatoes

User Rating 5 Star Rating (2 Reviews)

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Dilled Peas with Potatoes - Greek food photos

Dilled peas with potatoes

Photo © N. Gaifyllia, licensed to About.com, Inc.

In Greek: αρακάς με πατάτες, pronounced ah-rah-KAS meh pah-TAH-tes

Peas with dill are a fabulous taste combination, and this recipe adds potatoes and a touch of lemon for a light main dish or vegetable side. Fresh peas can be substituted for the frozen, but not canned.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 1 large bunch of fresh dill (1/4 pound, 114g), finely chopped (or 5-6 tablespoons of dried dill weed)
  • 3 green (spring) onions, finely chopped
  • 1/2 cup of olive oil
  • 3 - 3 1/2 pounds of potatoes, peeled, cut in chunks
  • 2 pounds of frozen peas
  • 2-3 teaspoons of sea salt (or to taste)
  • 2 1/4 cups of water
  • 5-6 tablespoons of lemon juice (juice of 2 lemons)
  • 1 tablespoon of flour

Preparation:

    Note: Take peas out of the freezer when peeling the potatoes. They will not defrost before adding to the pot.

Sauté dill and onion in oil in a large pot until onion softens slightly. Increase heat to high and stir in peas, potatoes, salt, and water. Bring to full boil, reduce heat, cover, and simmer for 25-30 minutes, until potatoes are fairly soft.

In a small bowl, combine lemon juice and flour and stir until the flour dissolves. Add 1/2 cup of liquid from the pot, stir to mix well, and pour the lemon mixture into the pot. Stir, cover, and cook 5 minutes more.

Turn off heat and leave the pot on the stove for 15 minutes before serving.

Serve hot or warm.

Yield: serves 4-5 as a main dish, 6-8 as a side.

User Reviews

 5 out of 5
Dilled Peas with Potatoes, Member chris.vitrikas

Made this with Yukon Gold potatoes. I added a LOT more lemon juice than 2 tablespoons! More like 1/4 cup! Also added extra dill. I loved the result and will make this again!

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