Braised new potatoes with tomatoes and parsley

New potatoes are finally here.

I thought apart from boiling and serving with lashings of butter you might like this delicious Greek inspired dish, which is perfect alongside your meals.

Serves 4


1-1.5kg Jersey Benne potatoes, scrubbed

1 lemon, juiced

1/4 cup olive oil

1 onion, grated

2 garlic cloves, sliced thinly

600g fresh or canned tomatoes, pureed roughly

1 tsp sugar

1 bay leaf

1 sprig oregano or œ tsp dried

1 cup beef or vegetable stock

25g parsley, roughly chopped

Salt and freshly cracked pepper, to taste

100g olives, pitted, roughly chopped

100g feta cheese, to serve


Cut the potatoes into wedges, add them to a bowl and toss with the lemon juice.

Heat the oil in a large, heavy-based pan over high heat.

Add the onion and garlic and cook for 3-4 minutes, stirring frequently.

Add the potatoes and toss them through the onion and garlic.

Add the tomatoes, sugar, herbs, stock and season lightly, stir well, cover and simmer for about 40-45 minutes or until the potatoes are tender.

Add the parley, olives and crumble in the feta cheese just before serving.


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