Stewed potatoes with tomatoes and feta from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 200) by Paula Wolfert

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Notes about this recipe

  • cat_vyrhdv on March 14, 2026

    It was fine, it just didn’t blow my socks off. I think if you used really thick and tasty tomato sauce and threw in some Kalamata olives you’d have a better outcome.

  • L.Nightshade on July 15, 2015

    Compelled by Breadcrumbs’ beautiful photo, I made this last night to accompany the fish in cumin-flavored tomato sauce. Mr. NS brought home an interesting feta: It’s kosher, made in Ohio, under the direction of an Israeli dairy, with cow’s milk from Amish farms. It’s soft and creamy, lodged in a sea salt brine, which easily rinses off. Those are not huge chunks of feta atop the dish, I just used very small potatoes! Because of this, they were done in only about 20 minutes. Another hit, and an easy one.

  • Breadcrumbs on July 14, 2015

    p. 201 - Ms Wolfert describes this as a simple peasant dish from Northern Greece but it was the combination of potatoes stewed in a tomato-onion sauce topped with a creamy feta that appealed to mr bc and I. The dish was delicious and I’d suggest that the quality of your feta may make or break the success of this dish. I chose a super-creamy Macedonian feta and it worked a charm. The finished dish is topped with sliced feta. The sauce is delicate but flavourful enough to infuse the potatoes enough to enhance their earthiness. The recipe calls for waxy potatoes and I happened to pick up some fresh ones yesterday at a farm stand and I must say, they were exceptional in this dish. This dish can be served hot or warm. We loved it on its own, along with our grilled pork and atop pita bread for a Greek-style chip butty. This recipe is a keeper. Photo here: http://chowhound.chow.com/topics/1017980?commentId=9639903#9639903

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