Simple Mediterranean Potato and Tomato Stew

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 3 tbsp extra-virgin olive oil, plus more for finishing
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 1/2 lb waxy potatoes (about 4 medium), cut into 1-inch chunks
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups (480 ml) low-sodium vegetable or chicken broth
• 1/2 tsp black pepper + 1 1/2 tsp kosher salt (to taste)
• 1 tsp smoked or sweet paprika
• 1 tsp dried oregano + 1/2 tsp dried thyme
• 1 bay leaf + pinch red pepper flakes (optional)
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• Optional: 1/2 cup crumbled feta, crusty bread for serving

Do This

• 1. Heat 3 tbsp olive oil in a wide pot over medium heat. Add sliced onion and 1/2 tsp salt; cook 8–10 minutes until soft and lightly golden.
• 2. Stir in garlic; cook 30–60 seconds until fragrant. Add paprika, oregano, thyme, red pepper flakes, and bay leaf; toast 30 seconds.
• 3. Add potato chunks, tossing to coat in the oil and spices for 2 minutes.
• 4. Pour in crushed tomatoes and broth. Stir, bring to a gentle boil over medium-high heat, then reduce heat to low so it simmers.
• 5. Cover partially and simmer 25–30 minutes, stirring occasionally, until potatoes are very tender and the stew is thick and saucy. Add a splash of water if it gets too thick.
• 6. Turn off heat. Stir in lemon juice, chopped parsley, and a drizzle of olive oil. Taste and adjust salt and pepper.
• 7. Ladle into warm bowls. Top with crumbled feta and more parsley if you like, and serve with crusty bread.

---

Why You’ll Love This Recipe

• Simple ingredients you probably already have, transformed into a cozy, Mediterranean-style stew.
• All cooked in one pot, with very little hands-on time once it is simmering.
• Naturally vegetarian (and easily vegan) yet hearty enough to be a full meal.
• Even better the next day, making it perfect for lunch prep or make-ahead dinners.

Grocery List

• Produce: Yellow onion, garlic, waxy potatoes (Yukon gold or red), fresh parsley, lemon.
• Dairy: Feta cheese (optional, for serving).
• Pantry: Extra-virgin olive oil, canned crushed tomatoes (28 oz), vegetable or chicken broth, bay leaf, dried oregano, dried thyme, smoked or sweet paprika, red pepper flakes, kosher salt, black pepper, sugar or honey (optional), crusty bread (for serving, optional).

Full Ingredients

For the Potato and Tomato Stew

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 4 cloves garlic, thinly sliced or minced
• 1 1/2 lb waxy potatoes (Yukon gold or red), scrubbed and cut into 1-inch chunks (about 4 medium potatoes)
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups (480 ml) low-sodium vegetable or chicken broth
• Up to 1/2 cup (120 ml) water, as needed to thin the stew
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• Pinch red pepper flakes (optional, for gentle heat)
• 1 tsp sugar or honey (optional, to balance the acidity of the tomatoes)

For Finishing and Serving

• 2 tbsp extra-virgin olive oil, for finishing
• 2 tbsp fresh lemon juice (about 1/2 lemon)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup crumbled feta cheese (optional, but highly recommended)
• Warm crusty bread, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables

Scrub the potatoes well and cut them into roughly 1-inch chunks. Try to keep the pieces about the same size so they cook evenly. Thinly slice the onion and either finely mince or thinly slice the garlic cloves. Chop the parsley and set it aside for finishing later. Juice half a lemon and keep the juice ready.

Have all the ingredients measured and close at hand. Once you start cooking the aromatics, things move quickly and it is much easier when everything is prepped in advance.

Step 2: Build a flavorful onion and garlic base

Place a wide, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add 3 tablespoons of extra-virgin olive oil. When the oil is shimmering but not smoking, add the sliced onion and 1/2 teaspoon of the kosher salt.

Cook, stirring occasionally, for 8–10 minutes, until the onion is very soft, translucent, and just starting to turn light golden around the edges. Adjust the heat as needed to keep the onions from browning too quickly.

Add the garlic and cook for 30–60 seconds, stirring constantly, just until it smells fragrant. Do not let it brown or it can turn bitter.

Step 3: Toast the spices

Sprinkle the smoked paprika, dried oregano, dried thyme, red pepper flakes (if using), and the bay leaf over the onions and garlic. Stir well to coat the onions in the spices and oil.

Let the mixture cook for about 30 seconds, stirring frequently. Toasting the dried herbs and spices in the hot oil helps release their flavors, giving the stew a deeper, warmer taste.

Step 4: Add the potatoes and tomatoes

Add the potato chunks to the pot and toss them thoroughly with the onion and spice mixture so every piece is lightly coated in oil. Cook for about 2 minutes, stirring occasionally. This quick sauté helps the potatoes start to absorb flavor.

Pour in the crushed tomatoes and the 2 cups of broth. Stir well, scraping the bottom of the pot with a wooden spoon to release any browned bits—they are full of flavor. If your tomatoes are very tart, stir in the optional 1 teaspoon of sugar or honey.

Season with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. You can adjust this later, so do not worry about getting it perfect right now.

Step 5: Simmer gently until the potatoes are tender

Increase the heat to medium-high and bring the stew up to a gentle boil. As soon as it starts bubbling, reduce the heat to low or medium-low so it settles into a steady, gentle simmer.

Partially cover the pot with a lid, leaving it slightly ajar so some steam can escape. Simmer for 25–30 minutes, stirring every 5–10 minutes to prevent sticking. The potatoes are done when they are very tender and can be easily pierced with the tip of a knife or a fork.

If the stew seems too thick at any point or is sticking to the bottom, add a splash of water (up to 1/2 cup total), stir, and continue cooking. If it seems too thin near the end, remove the lid and simmer uncovered for the last 5–10 minutes to allow it to reduce and thicken.

Step 6: Finish with lemon, herbs, and olive oil

Once the potatoes are tender and the stew has a thick, saucy consistency, turn off the heat. Remove the bay leaf and discard it.

Stir in the fresh lemon juice and chopped parsley. Drizzle in 2 tablespoons of extra-virgin olive oil and stir again. This last bit of olive oil gives the stew a silky finish and a rich Mediterranean flavor.

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. The stew should taste bright, savory, and cozy all at once.

Step 7: Serve warm and enjoy

Ladle the stew into warm bowls. If using, sprinkle each bowl with crumbled feta cheese and a little extra parsley. The salty, creamy feta contrasts beautifully with the sweet potatoes and tangy tomatoes.

Serve the stew on its own as a simple, comforting bowl or add slices of warm crusty bread for dipping into the tomato-rich broth. This stew thickens as it cools, so if you are serving leftovers, you can stir in a splash of water or broth while reheating to loosen it to your preferred consistency.

Pro Tips

• Choose the right potatoes: Waxy potatoes like Yukon gold or red potatoes hold their shape better than russets and will give you a creamy but not mushy texture.
• Control the simmer: Keep the heat low enough that the stew bubbles gently. A hard boil can break up the potatoes and make the sauce watery.
• Balance the acidity: Canned tomatoes vary. If your stew tastes too sharp, add a pinch of sugar or a drizzle of honey and a bit more olive oil to round it out.
• Let it rest: If you have the time, let the stew sit off the heat for 10–15 minutes before serving. The flavors meld and the texture becomes even richer.
• Make it a meal: Pair with crusty bread, a simple green salad, or a plate of olives and sliced cucumbers for a full Mediterranean-style spread.

Variations

• Chickpea boost: Stir in one drained can (15 oz / 425 g) of chickpeas during the last 10 minutes of simmering for extra protein and a heartier texture.
• Smoky sausage twist: For a non-vegetarian option, brown 6–8 oz (170–225 g) of sliced, fully cooked smoked sausage or chorizo in the olive oil before adding the onions. Remove, then add back to the pot when you add the potatoes.
• Greens at the end: Add 2–3 cups of chopped spinach or kale in the last 5 minutes of cooking. Stir until wilted and tender for an extra boost of color and nutrition.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors actually deepen and improve on the second day, making this an excellent make-ahead meal.

To reheat, warm gently in a pot over low to medium heat, adding a splash of water or broth if it has thickened too much. Stir occasionally until piping hot. You can also reheat individual portions in the microwave, stirring halfway through.

For longer storage, freeze the stew (without the feta) for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh parsley, lemon juice, and feta after reheating for the best flavor and texture.

Nutrition (per serving)

Approximate values for 1 of 4 servings, without optional feta or bread:

Calories: ~260 kcal; Protein: ~6 g; Carbohydrates: ~42 g; Dietary Fiber: ~6 g; Total Fat: ~9 g; Saturated Fat: ~1.5 g; Sodium: ~650 mg (varies with broth and added salt).