How to make
The red potatoes are cleaned and cut into larger cubes - about 1.6″ (4 cm).
Pour the olive oil into a thick-bottomed pot and place it on medium heat. Add the diced potatoes, stir, add the pressed garlic, olives and cook for about 3-4 minutes, while stirring occasionally.
Sprinkle with oregano and add the tomatoes (canned tomatoes can be used, if they are diced, they need to be blended), stir. Leave the dish to simmer on medium heat for about 30 minutes.
If necessary, add 2/5 cup (100 ml) of vegetable broth. Season with salt and black pepper.
The stew is served into bowls, sprinkled with crumbled feta cheese and chopped parsley.
The Greek potato stew with olives and feta cheese is ready.
