Baked Peas with Potatoes
Baked Peas with Potatoes is a comforting, one-dish olive oil masterpiece where tender peas, fragrant dill, and quartered potatoes come together in a light tomato-infused bake. This rustic dish is both wholesome and satisfying, perfect for simple Mediterranean meals.
Ingredients
- 500 g peas
- 2 medium potatoes
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, finely chopped (or 1 tablespoon tomato paste diluted with water)
- 1 tablespoon mustard
- 300 ml water
- 1 bunch dill, finely chopped
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Peel and wash the potatoes, cut them into quarters, and place them in a baking dish.
- Add the chopped onion, garlic, dill, and tomatoes to the dish.
- Add the peas, mustard, water, salt, pepper, paprika, and olive oil.
- Mix everything well to combine the ingredients.
- Bake in a preheated oven at 190–200°C (375–390°F) for 45–50 minutes, depending on your oven. Check during cooking and add more water if needed.
A Rustic Oven Elixir
In Baked Peas with Potatoes, par-cooked potatoes are combined with onions, garlic, dill, ripe tomatoes (or tomato paste), peas, mustard, olive oil, and a dash of paprika. Baked slowly in the oven, the ingredients meld into a fragrant and nurturing dish.
Why It’s Irresistible
This dish balances the sweetness of peas and tumor of potatoes with herbaceous freshness and tomato acidity. Each bite offers lightness and depth—a perfect harmony of textures and flavors.
Serving Suggestions
Serve Baked Peas with Potatoes warm, with crusty bread to soak up the flavorful juices. A squeeze of lemon elevates brightness, making it both a nutritious main or heartwarming side.
This simple and hearty dish brings the comforting flavors of Greek home cooking to your table. The sweetness of peas, the earthiness of potatoes, and the aromatic herbs blend perfectly in this light yet satisfying recipe. Serve it with fresh bread and a squeeze of lemon for an extra touch of brightness. Enjoy!
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