Baked New Potatoes with Olives and Feta Cheese
Lacto-Ovo Vegetarian Recipes Potatoes Side Dishes Vegetable Dishes Turkish
A recipe inspired by Ghillie Basan's book, "The Complete Book of Turkish Cooking", which I browsed through on a Sunday at a friend's house.
Ingredients
1 kg new potatoes
15 olives (green or black)
500 g ripe tomatoes
1 medium onion
2 garlic cloves
1/4 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon vinegar (red or white wine)
1/2 teaspoon sugar
200 g feta cheese (or telemea; sheep's milk)
4 tablespoons oil
salt, black pepper
Servings: 4
How to prepare baked new potatoes with olives and feta cheese
- Heat 2 tablespoons of oil in a frying pan. Add the finely chopped onion and cook until slightly softened (about 5 minutes). Add the crushed garlic and cook for 1 more minute. Add the grated tomatoes, cumin, 1 teaspoon oregano, vinegar, sugar, and a little salt and ground pepper. Let it simmer until the sauce reduces slightly (about 10 minutes).
- Meanwhile, scrub the potatoes with a metal sponge or peel them normally. Cut into rounds and sprinkle with a little salt and pepper.
- Pour the tomato sauce over the potatoes and mix. Transfer everything to an oven-proof dish, making sure to level the potatoes. Scatter the olives among the potatoes. Pour 50 ml of water around the edge of the dish.
- Bake at 200°C for 30 minutes.
- Sprinkle the feta cheese over the potatoes. Drizzle with the remaining oil and oregano. Bake for another 15-20 minutes (check that the potatoes are done after this time).
- Serve immediately for best results, but leftovers can be reheated in the oven.
Potatoes with tomato sauce and olives ready for the oven
Add the feta cheese and let it melt
