Greek Potatoes with Celery & Tomato Paste

I love this Greek Potato with Celery and Tomato Paste because it takes me back to my childhood. This bears all the marks of a traditional Mediterranean vegetable dish. The ingredients are readily available in many backyard gardens, and it’s made on the stovetop with water or broth. My mother-in-law remembers eating this dish for dinner with fresh feta on top when she was growing up! I like to serve it as a hearty side dish with protein and a green salad alongside.  

I don’t have potatoes and celery in my garden, but they are very easy and inexpensive to buy at the store. Tomato paste is added for flavor, and then the whole dish is allowed to cook until the potatoes are softened and flavorful. I like putting this on menus at my restaurants because the potatoes are so delicious and are just a little different from the fried or roasted styles we’re all used to. 

This traditional Greek Potato with Celery and Tomato Paste is worth earmarking for this fall and winter. You can even add it to a holiday spread or celebratory dinner. It’s fancy enough to be served alongside beef tenderloin or turkey. And give it a try with fresh feta sprinkled on top like my mother-in-law recommends. Enjoy! 

Greek Celery and Potato with Tomato Paste  

This is a traditional Greek dish made with ingredients most people have in their garden. I love making this is in the fall and winter. Sometimes I top it with fresh crumbled feta! 

Makes 4-6 servings 

Ingredients  

• 4 medium potatoes, peeled and cut into chunks 

• 3–4 celery stalks, chopped into 1–2 inch pieces 

• ½ cup olive oil 

• 2–3 tbsp fresh lemon juice (about 1/2 lemon) 

• 2 garlic cloves, minced 

• 1 tsp dried oregano (or 1 tbsp fresh, chopped) 

• 1–2 tbsp tomato paste 

• 1 cup vegetable or chicken broth (or water) 

• Salt and black pepper, to taste 

• Fresh parsley, chopped (optional, for garnish) 

Directions 

1. Peel and cut potatoes into bite-sized chunks. 

2. Chop celery into 1–2 inch pieces. 

3. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant (don’t let it burn). 

4. Stir in tomato paste and cook 1–2 minutes to caramelize slightly, which enhances its flavor. 

5. Add potatoes and celery. Toss to coat with garlic, olive oil, tomato paste, lemon juice, oregano, salt, and pepper. 

6. Pour in the broth (or water), just enough to partially cover the vegetables. 

7. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20 minutes. Remove the cover and cook an additional 10 minutes, stirring occasionally, until potatoes are tender. Add more broth or water if necessary. 

8. Increase heat slightly to evaporate any excess liquid if needed. Taste and adjust seasoning. Garnish with chopped parsley before serving. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.