Reviewed: Nov. 15, 2009

This was delicious as a lunch with some feta cheese sprinkled on the top and some bread on the side. Thank you!

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collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

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Reviewed: Oct. 21, 2009

This was fantastic! I made it as described with maybe a little less olive oil and the result was a very satisfying and flavorful vegetarian dish. Garden fresh tomatoes, potatoes and oregano were a plus but I think this will be a cold weather staple at our house with canned tomatoes and dried oregano.

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Allison

Cooking Level: Intermediate

Home Town: Centreville, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 7, 2009

Delicious! A simple recipe with a nice Greek flavor. I highly recommend this as a side dish w/ Chicken Dish.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This is an amazing recipe! I made it over a week ago and just forgot to rate... but it's everything a good recipe should be-- simple, tasty, and quick to prepare. I added a touch of anchovy paste as this was cooking, but I am really not sure that it needed it, just had some that needed to be used. Hit it with a little feta crumbles before serving alongside sauteed lemon chicken and it was wonderful. Leftovers were just as good, if not better after letting sit. My husband practically licked the plate clean, and has requested this be a regular. Make sure you use good kalamatas, as they are the predominant flavor in this. Only had canned tomatoes in the house, but still fantastic, just drained one can.

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rosyshell

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Reviewed: Nov. 22, 2008

This was excellent. I made this for both of my parents and the loved it. I followed this recipe exactly except I substituted the fresh tomatoes for canned San Maranzo tomatoes. I also simmered it low for just over an hour. The extra juice from the tomatoes turned into a thick sauce. One of the best potato recipes ever and I will most certainly make this one again! thanks

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 6, 2008

We made this to go with some Hawaiian chicken and grilled corn on the cob and this is by far the tastiest potato dish we've ever had. We didn't even need to add any salt or pepper to it - perfect just the way the recipe states!

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Dan Frantz

Cooking Level: Intermediate

Home Town: Pasadena, Texas, USA

Living In: Tyler, Texas, USA

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Reviewed: Sep. 25, 2008

Just okay I think. Next time I will add more olives.

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 23, 2008

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

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Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

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Reviewed: Jul. 10, 2008

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.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 21, 2008

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!

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CJ

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Reviewed: Jun. 9, 2008

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.

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melmelfish

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Reviewed: Mar. 8, 2008

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".

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

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.

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MOOPEY

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Reviewed: Nov. 6, 2006

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.

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luvs2cook

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Reviewed: Nov. 4, 2006

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.

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TANISHAJ

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Reviewed: Oct. 5, 2006

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.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 27, 2006

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.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Aug. 24, 2006

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.

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Reviewed: Aug. 15, 2006

Very good, excellent flavor.

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 21, 2006

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!

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