The Turks are passionate about their cuisine. I’ve found that it gives them pleasure to share it with you and it is their generous hospitality that draws me to the country again and again.–Ghillie Basan

A terracotta dish filled with potatoes, feta, black olives, and tomatoes.

Potatoes with Tomatoes and Feta

5 / 5 votes
This tasty potato dish, patates bastısı, comes from western Anatolia. Traditionally baked in an earthenware dish, it makes a fabulous accompaniment to meat, poultry, or fish. You can also serve it on its own with a squeeze of lemon or a dollop of yogurt and a green salad.
David Leite
Servings6 servings
Calories229 kcal
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes


  • 1 1/2 pounds new potatoes
  • 1 tablespoon (1/2 oz) butter
  • 3 tablespoons olive oil
  • 2 (8 oz) red onions, quartered and sliced along the grain
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 teaspoons cumin seeds, crushed
  • 1 to 2 teaspoons Aleppo pepper, or 1 fresh red chile, deseeded and chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons granulated sugar
  • 1 tablespoon white wine vinegar
  • 1 can (14 oz) diced tomatoes, drained
  • 12 to 16 pitted black olives
  • 4 ounces beyaz peynir*, or feta cheese, crumbled (about 1 cup)
  • Salt and freshly ground black pepper
  • Lemon wedges, to serve


  • Preheat the oven to 400°F (200°C).
  • To a medium saucepan, add the potatoes and cover with cold water. Bring to a boil over medium heat and cook until tender but not soft, 15 to 20 minutes.
  • and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.
  • In a heavy skillet over medium heat, melt the butter with 2 tablespoons of the oil, stir in the onions and garlic and cook until soft, 5 to 10 minutes.
  • Add the cumin seeds, Aleppo pepper or chile, and most of the oregano—reserve a little for the top—then stir in the sugar, vinegar, and tomatoes. Season to taste with salt and pepper.
  • Arrange the potatoes and olives in a baking dish and spoon the tangy tomato mixture over them. Crumble the peynir or feta on top and sprinkle with the reserved oregano. Drizzle with the remaining 1 tablespoon oil, then bake until the potatoes are tender and the feta is golden, 25 to 30 minutes.
  • Serve hot, with lemon wedges to squeeze over.


*What is beyaz peynir?

A brined cheese, which is more common in the Middle East—like feta, halloumi, sirene, or tulum cheeses— beyaz peynir is produced from unpasteurized cow, sheep, or goat milk. It’s produced in a variety of styles from mild, immature cheese curds to a quite strong, mature version. Curds are pressed, chopped, and strained before being soaked in salty brine for at least 6 months. 
The Turkish Cookbook

Adapted From

The Turkish Cookbook

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Serving: 1 servingCalories: 229 kcalCarbohydrates: 23 gProtein: 5 gFat: 14 gSaturated Fat: 5 gMonounsaturated Fat: 7 gTrans Fat: 1 gCholesterol: 22 mgSodium: 253 mgFiber: 3 gSugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Ghillie Basan. Photo © 2021 Martin Brigdale. All rights reserved.

Recipe Testers’ Reviews

These potatoes with tomatoes and feta turned out to be a tasty potato dish filled with interesting flavors. I served it with this pomegranate sumac chicken. They actually worked very well together. Perhaps, the Aleppo pepper, common to both recipes, helped with that.

I learned a new way to prepare potatoes when they are approximately the same size, as these were. I followed the directions, leaving the potatoes whole and unpeeled. I put them in a saucepan of cold water, and after bringing them to a boil, it took 13 minutes for them to become tender. The skins came off easily, and the consistency of the potatoes was perfect. The outsides weren’t mushy which is the case when I peel potatoes and boil them to make dishes like potato salad.

This was great with the sumac chicken, and I think that this would be wonderful with many chicken dishes, (roast chicken anyone?), as well as pork.

I read the recipe for potatoes with tomatoes and feta and was intrigued as I’m always looking for new side dishes. I wasn’t certain if I’d like it but I was pleasantly surprised by the delicious flavors that truly melded together. The savory potatoes with onions & herbs, the sweet tomato mixture, and the salty feta all together were so flavorful.

I made a baked chicken thigh main that complemented the potato dish perfectly. I wouldn’t really change anything except perhaps trying different olives. It was a very straightforward and easy to prepare recipe that packed a flavorful punch.

This Turkish specialty, potatoes with tomatoes and feta, is so easy to prepare, is comforting, and a good example of Mediterranean cuisine—healthy and full of flavor. It is perfect to accompany meat or fish, but it is also very good as a main course, served with Greek yogurt, which adds creaminess, and a fresh green salad.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    The dish was absolutely amazing! The flavors were just incredible and they all worked very well together. It was so well balanced. I served this as a main dish by adding leftover grilled chicken right into it. I also added Castelvetrano olives along with kalamata olives. Served a very simple salad on the side. The feta cheese, the onions, the garlic, the tomatoes! Oh my! We couldn’t get enough of this dish. Mmmmm, This recipe is a definitely keeper. Get ready to have your taste buds woken up to say “WOW”!” 10 stars!

    1. Thanks so much, Barbara! We’re delighted that you loved this as much as we do. It looks and sounds like you had a wonderful meal.