Potatoes with Tomatoes and Feta
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.
Ingredients
- 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
Instructions
- 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.
- Drain 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.
Notes
*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.Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 253mg | Fiber: 3g | Sugar: 3g