very good and easy - used canned chopped tomatos and still came out great

This is pretty tasty. I used a can of diced tomatoes and microwaved the potatoes beforehand. For those who think the kalamata olives are too salty, rinse them before you add them - most of the salt content is in the juice they are bottled in.

My parents and I really love this stew. My mother lived in Greece before she had me so anything I make at home that reminds her of those days, she instantly loves. I found that I cooked the stew a bit too long because the potatoes fell a part a bit and it sort of turned into a chowder almost, but it was still good. Next time, I will be sure to watch it closer and I am sure it will be perfect!

The best and easiest potato dish! I used fresh oregano. Just grab a bunch and throw in there. I added more garlic and pureed with olive oil. I also pureed 1/3 of a can of tomatoes and added another 1/3 can of it. Just a pinch of salt and that's it. Very yummy.

This hit the spot. I love Greek food and after recently becoming a vegetarian I was unsure of what EASY (moussaka and spanakopita need a bit more time commitment) mains I could prepare that do not involve meat. I only added in 1/4 cup of oil, I upped the tomatoes to two fresh cups,I chopped half a cup of olives and used half a cup whole olives, after adding in the initial oregano I sprinkled more on top, I added 4 cloves of garlic and squeezed about 1/2 a lemon in it. I let this simmer for an hour however, this was not done in 30 mins. The extra time made the sauce very nice and thick. Note I kept on adding in water and letting it cookout because my potatoes kept on sticking on the bottom, probably because I didn't put the 1/3 cup of oil in! The end product was excellent though, the water did make it more saucy /"stewy". I served it with greek salad, lemon pilaf and "yia yia's tzatziki sauce".

I really liked this a lot and would have rated it a 5 star except that my husband did not go crazy of it like I did. It was so simple and so tasty. You really need to make sure you use the right olives because that is where all of the flavor comes from.

This was very good. Although if you start with raw potatoes it takes ALOT longer than 30mins. But I think that the raw potatoes obsorb alot of flavor because it does take long. I also had to use a whole 28oz can of tomatoes as the potatoes started to dry out and stick. Also doubled the garlic and added Feta cheese as suggested. Big plus! Kalamata olives a MUST, don't even bother with regular black olives as the flavor is not the same. After all that did'nt need to add any salt as we usually don't anyways to our food. Give it a shot but might need to play with it a bit.

This was far tastier than the simple ingredients would indicate. I only had sliced kalamatas, so used about 1 1/4 c.of those and a 28 oz can of herbs and spices diced tomatoes. I also reduced the oil to 1/4 c. My husband rated this a 9 out of 10, which is extra great considering how easy this recipe is! I served it with hummus, pita and a green salad with feta, red pepper and pine nuts.

We loved this! So much flavor. Definitely use kalamata olives instead of regular black olives. We used a 14.5 oz can of diced tomatoes instead of the fresh ones. Easy to make and delicious. Oh, and don't forget the feta...it really adds the zing to the dish.

An healthy side dish that tastes similar to what I've had in Greece. Next time I'll make it into a main by adding olives (I didn't use kalamata because I can't find them unpitted) and crumbled feta. Onions are a great addition too.

This isn't something I make often, but when I get a craving it's perfect. I leave out the olive oil, but I have to becareful that it doesn't stick to the bottom. I add some crumbled feta cheese when it cools and it's great. Nobody else in my house likes it, but they don't like Greek food in general.

Very good, excellent flavor.

Iys good but if you eat it too mutch you get tired of it

This was very good! I had to add a lot of salt and pepper at the end, as per my preference, but I was really pleased with the way it turned out. It tasted a lot like tomatoes, with the salty hit of an olive every once and a while. As a note for future chefs... don't forget to buy your olives without the pits. I think I spent fifteen minutes de-pitting my kalamatas!

Very good. My version was a bit bland, but I think that was because of: I may have used too many potatoes (I don't have a scale), so the ratio may have been a bit off; and I didn't use kalamata olives (therefore the salt content was greatly reduced). I used 3/4 c. of regular black olives and 3/4 c. of garbonzo beans. And 2 small cans of diced tomatoes. Given my alterations, I'd probably cut back on the potatoes, add a little salt and a little extra oregano. PLUS, I only used 1/4 c. of olive oil. I used a non-stick pan and had no problem at all. I will make this again to fine tune it. Thanks for the recipe.

Fantastic! I can't believe the complexity of flavors in such a simple dish. Warning to those who don't know what kalamatas are - these are not like black olives from a can. They are extremely pungent, so if you don't like intense flavors, you may not like this dish. This is not a failure of the recipe, but your own preference, and you shouldn't rate the recipe down for it. I'm thrilled at having an exciting new potato recipe in my collection!