A rich Greek potato stew with olives and feta, and a whipped, cumin-scented feta dip
One of the things I need to remedy is is not having spent enough time in Greece. I’ve been there only twice (both times to the islands), but I find myself daydreaming about being there more than any other place. I think that’s why I cook so much Greek food.
This potato stew, rich with tomatoes and lots of olive oil (like a potato version of gigantes plaki), made a very pleasing dinner with a side of lemon sauteed greens. It’s a stew that’s comforting, punchy and fresh. It’s great cold the next day, too, when I’d eat it with a green salad and this whipped feta dip. It’s the dip I make most often, and I know I’ll be doing so right though the summer. Serve with warm bread or anything dippable.