potato tomato

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.

Potatoes with Tomatoes and Feta

potatoes

(1/2 oz) butter

olive oil

(8 oz) red onions

garlic

cumin seeds (crushed)

Aleppo pepper

oregano

sugar

white wine vinegar

(14 oz) diced tomatoes, drained

black olives

beyaz peynir* (or feta cheese, crumbled (about 1 cup))

Salt and black pepper

Lemon wedges (to serve)

Preheat

Cook

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

Drain and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.

Melt

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.

Season

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.

Bake

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

Serve hot, with lemon wedges to squeeze over.

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Potatoes with Tomatoes and Feta

Top 1 potato tomato recipes from across the web

The most viewed potato tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Potatoes with Tomatoes and Feta

The most viewed potato tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine