Bamies me Patates (Greek Okra Stew with Potatoes)
Bamies me Patates, or Greek okra stew, is a comforting, olive oil–rich dish that transforms simple ingredients into something deeply flavorful. Okra and potatoes gently simmer in tomatoes, onions, and herbs until tender and infused with savory sweetness. Humble and nourishing, it’s a classic example of traditional Greek home cooking. As usual, it’s meant to be enjoyed with crusty bread and plenty of sauce for dipping.
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Take a look at this
What to Know About Making Greek Okra Stew
frozen, not fresh
I use frozen okra because it’s more consistent and much easier to work with. Fresh okra requires trimming and careful handling to avoid excess sliminess, and depending on the season, it can vary in tenderness. Frozen okra eliminates that guesswork, making the stew more reliable and approachable while still delivering great flavor and texture. There’s no need to thaw it first. Simply add it straight to the pot, and allow it to simmer gently so it can absorb the tomato and olive oil flavors as it cooks.
give it Some Depth
For an extra layer of flavor and a slightly caramelized finish, you can place the stew under the broiler for a few minutes at the very end of cooking. The high heat helps reduce any excess moisture and lightly concentrates the tomato sauce, giving the top a richer, deeper flavor. It’s completely optional, but it adds a subtle depth that makes the dish feel even more complete.
more vegetarian options
There are plenty of other traditional Greek vegetarian dishes to explore. Try Fasolakia, tender green beans simmered in tomatoes and olive oil, or Briam, a rustic oven-roasted mix of summer vegetables. For something heartier, Fakes and Fasolada are both nourishing, olive oil–rich staples of Greek home cooking.
Bamies me Patates – Greek Okra Stew
Ingredients
- ½ cup extra virgin olive oil
- 3 medium Yukon gold potatoes peeled and cut into 1-inch chunks
- 2 cloves of garlic roughly chopped
- 2 carrots diced
- 4 green onions thin silced
- 1 6-ounce can tomato paste
- ¼ cup white wine
- 1 14.5-ounce can diced tomatoes
- 24 ounces frozen okra
- 1 can vegetable broth
- 1 tbsp sugar
- 1 tbsp sea salt
- ½ tsp black pepper
- ¼ cup fresh parsley chopped
Instructions
- In a large pot heat the olive oil over medium-high heat.½ cup extra virgin olive oil
- Add the potatoes, carrots, and garlic to the pan. Saute for 5-7 minutes until starting to brown.3 medium Yukon gold potatoes, 2 cloves of garlic, 2 carrots
- Add the green onions to the pan and saute for another 1-2 minutes.4 green onions
- Add the tomato paste and saute until it starts to darken.1 6-ounce can tomato paste
- Add the white wine and deglaze the pan. Allow the wine to evaporate.¼ cup white wine
- Add the remaining ingredients and sitr to combine. Reduce the heat to medium-low, cover, and allow simmer for 30 minutes until the okra and potatoes are tender.1 14.5-ounce can diced tomatoes, 24 ounces frozen okra, 1 can vegetable broth, 1 tbsp sugar, 1 tbsp sea salt, ½ tsp black pepper, ¼ cup fresh parsley
- Serve warm with fresh bread, feta, and dried oregano!
