Ladera patates – Greek potatoes braised in olive oil with tomatoes Recipe
These simple potatoes slowly braised in olive oil, tomatoes, and herbs are the essence of Greek “ladera” cooking in olive oil. In Greece, such vegetable dishes are often served as a vegetarian main or as a side to fish, especially in summer. The flavor is reminiscent of Polish potatoes with tomato sauce, but lighter and more herb-forward.
This classic Greek ladera dish shows how a few simple ingredients—potatoes, tomatoes, olive oil, and herbs—can turn into something deeply flavorful and satisfying. Slow braising in olive oil gives the potatoes a silky texture and a rich, aromatic sauce without any meat or stock.
Chef's tips
Use good-quality olive oil, as its flavor is central to the dish. Don’t rush the braising time: gentle, slow cooking lets the potatoes absorb the tomato and herb flavors. If the sauce reduces too quickly before the potatoes are tender, add a splash of water and continue cooking over low heat.
How to serve
Serve with crusty bread to soak up the sauce, alongside a simple green salad or Greek salad. As a side, it pairs beautifully with grilled or baked fish, roasted chicken, or grilled halloumi. It also works well as part of a mezze spread with olives, dips, and fresh vegetables.
Ingredients
- potatoes - 800 g
- tomatoes - 3 pieces
- onion - 1 piece
- carrot - 1 piece
- garlic - 3 cloves
- olive oil - 60 ml
- parsley finely chopped - 2 tablespoons
- bay leaf - 2 pieces
- water - 250 ml
- salt - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- sugar - 0.5 teaspoons
Preparation
- Peel the potatoes and cut them into thick wedges or large cubes. Peel the carrot and slice it into thin half-moons. Slice the onion into thin feathers and finely chop the garlic.
- If using fresh tomatoes, score a cross on the bottom of each, pour boiling water over them for 1 minute, rinse with cold water, peel off the skins, and dice. If using canned tomatoes, simply drain off any excess juice.
- In a wide pot or deep pan with a lid, heat the olive oil over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until softened and slightly translucent, without browning too much.
- Add the garlic and carrot and sauté for another 2 minutes, stirring, until the garlic becomes very fragrant.
- Add the potatoes, stir to coat them in the olive oil, and sauté for 3–4 minutes, stirring from time to time.
- Add the tomatoes, bay leaves, water, salt, pepper, and sugar. Mix thoroughly, cover the pot with a lid, and bring to a gentle simmer.
- Reduce the heat to low and braise for about 30 minutes, covered, until the potatoes are tender but not falling apart. Stir gently every few minutes so nothing sticks to the bottom.
- Towards the end of cooking, remove the lid and cook for another 5–10 minutes so the sauce thickens slightly and becomes richer and glossy. Remove the bay leaves, sprinkle the dish with chopped parsley, and serve warm or at room temperature.
Storage
No storage information available for this dish.
This is one of those humble dishes that tastes like summer holidays in Greece: simple, olive-oil-forward, and comforting. It’s perfect when tomatoes are at their best, but canned tomatoes also work well, making it a year-round, budget-friendly option.
