Greek Dilled Peas and Potatoes (Arakas Me Patate)

Greek Dilled Peas and Potatoes

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  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: (6 servings)
Nutritional Guidelines (per serving)
603 Calories
22g Fat
91g Carbs
19g Protein
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Nutrition Facts
Servings: (6 servings)
Amount per serving
Calories 603
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 1473mg 64%
Total Carbohydrate 91g 33%
Dietary Fiber 18g 65%
Protein 19g
Calcium 457mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

This recipe includes peas with dill and potatoes. It is filling as a side with a lean protein offered as the main portion of dinner. Try a lean piece of beef or even a pork chop if you want to have a complete wholesome dinner for the family.

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. This is because canned peas can easily turn to mush and you really want firm and fresh peas for a pop in your mouth.


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

Steps to Make It

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

  2. Sauté the dill and onion in oil in a large pot until the onion softens slightly.

  3. Increase heat to high and stir in peas, potatoes, salt, and water.

  4. Bring to a full boil, reduce heat, cover, and simmer for 25 to 30 minutes, until potatoes are fairly soft.

  5. In a small bowl, combine lemon juice and flour and stir until the flour dissolves.

  6. Add 1/2 cup of liquid from the pot, stir to mix well, and pour the lemon mixture into the pot.

  7. Stir, cover, and cook 5 minutes more.

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

  9. Serve hot or warm.

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