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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F (200°C).
Step 2
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.
Step 3
Drain and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve hot, with lemon wedges to squeeze over.
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