vegetarians & meat-eaters CAN live together. deliciously!


Potatoes Baked with Tomatoes, Olives, & Feta

When I heard about Alyssa and Faith’s brilliant Food Blogger Cookbook Swap, I knew I had to take part. I am a cookbook fiend – no better bedtime reading than a fresh, brand-spankin’-new-to-me cookbook. I’m weird.

The premise is this: Send a gently used cookbook from your collection – perhaps one that’s collecting a bit of dust – to another food blogger that also signed up for the swap. And you’ll receive one, too! I was totally in.

Potatoes Baked with Tomatoes, Olives, & Feta | kitchentreaty.com

I sent a candy-making cookbook called Sugarbaby to Adriana of Great Food 360. And then my cookbook arrived. Yay! The multi-talented Rose of Avocado Bravado sent me a lush, oversized Turkish cuisine cookbook that she picked up during her travels in Istanbul a couple of years ago. Lucky me!

Potatoes Baked with Tomatoes, Olives, & Feta | kitchentreaty.com

The section of vegetarian recipe contained mouthwatering choice after mouthwatering choice, but ultimately I settled upon a recipe for Potatoes Baked with Tomatoes and Feta.

Potatoes Baked with Tomatoes, Olives, & Feta | kitchentreaty.com

I’m an olive nut, so it was important for me to double the amount of olives called for in the recipe, and then add “olives” to the title. Olives are one of life’s little pleasures. Especially kalamata olives. Come to mama, dear olives.

Ahem.

You know, it’s occurred to me recently that I really haven’t created many sides for this blog, and I need to change that. After all, substantial sides are a staple in our mixed-diet kitchen. They work as the main act for me, and as a side dish for my carnivorous guy. (Meanwhile, the picky toddler sits in her booster seat munching on bacon, but that’s a story for another day.)

Anyway, these Potatoes Baked with Tomatoes, Olives, and Feta are certainly a main-dish-worthy side. A mix of diced tomatoes, red onions, and spices blanket Baby Yukon Gold potatoes and kalamata olives. Crumble some feta cheese over the top, and then bake to perfection.

Potatoes Baked with Tomatoes, Olives, & Feta | kitchentreaty.com

It’s a traditional Turkish dish originating from the heart of Turkey. It’s supposed to be baked in an earthenware dish, so if you have one, put it to use! I do not; but I might need to change that if I keep making it. And I’m pretty sure I will.

Such fun to participate in the Food Blogger Cookbook Swap. Here are all of the other blogs who took part:

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
girlichef 
Great Food 360° 
Healthy. Delicious. 
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
poet in the pantry 
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor 
Tara’s Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food 

And here’s the recipe!

Print Recipe

Potatoes Baked with Tomatoes, Olives, & Feta

Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.

Yield: 6-8

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

  • 1 1/2 pounds baby Yukon Gold or other thin-skinned yellow potatoes
  • 2 tablespoons olive oil
  • 2 medium red onions, quartered and sliced thinly
  • 4 medium garlic cloves, minced
  • 1 1/2 teaspoons dried oregano + another 1/2 teaspoon for topping
  • 1 teaspoon ground cumin
  • 1 fresh red chili (an jalapeno would also work)
  • 2 teaspoons granulated sugar
  • 1 tablespoon white wine vinegar
  • 1 (14-ounce) can diced tomatoes, drained
  • 30 pitted kalamata olives
  • 3 ounces crumbled feta cheese
  • Salt and freshly ground black pepper
  • Olive oil for drizzling
  • Plain yogurt and lemon wedges for topping/serving

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
  3. Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
  4. Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
  5. Bake for 25 - 30 miinutes until heated through.
  6. Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.

 

 

 

 

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

40 Responses to “Potatoes Baked with Tomatoes, Olives, & Feta”

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  8. Rose posted on February 28, 2014 at 3:46 pm

    Hi Karen! I’m so glad to have been paired with you — it’s been great discovering your blog and yours is one of the first that I read when I see a new post pop up in my reader. :D

    • Karen Troughton replied on March 4th, 2014 on 11:06 am

      Hi Rose! I’m so glad to have been paired with you as well! I love the cookbook and am thrilled to have discovered your blog – it’s wonderful! I might be hitting you up for graphic design work sometime soon, too. :D

      • Rose replied on March 4th, 2014 on 2:14 pm

        Hooray! Love that I was able to meet so many new awesome people through the swap — and please don’t hesitate to reach out if you’re looking for design work. :)

  9. Anne@FromMySweetHeart posted on February 28, 2014 at 8:06 pm

    Oh what a beautiful dish! I can think of no better combination of ingredients! The book looks wonderful. I hope you enjoy cooking many fabulous recipes from it. And I own and LOVE the book Sugarbaby! So glad to have been introduced to your lovely blog through the cookbook swap!

    • Karen Troughton replied on March 4th, 2014 on 11:06 am

      Thank you so much for your sweet comments, Anne! Isn’t Sugarbaby such a pretty book?!

  10. Holly posted on February 28, 2014 at 8:15 pm

    You made a beautiful dish from your new cookbook. I hope you find many more recipes that inspire you in it. What a fun Swap!

    • Karen Troughton replied on March 4th, 2014 on 11:07 am

      Thank you so much! :)

  11. Tara posted on February 28, 2014 at 8:49 pm

    Beautiful dish! I absolutely love Turkish cuisine. This was such a fun swap!

    • Karen Troughton replied on March 4th, 2014 on 11:09 am

      Wasn’t it fun?! I am new to Turkish cuisine, so the book I got was a true treat.

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  13. Faith (An Edible Mosaic) posted on March 1, 2014 at 12:51 am

    Thank you so much for participating in the swap and helping to make it a success! I’m a sucker for Turkish food and your book would keep me occupied looking through it for hours, lol. I love the dish you made!

    • Karen Troughton replied on March 4th, 2014 on 11:10 am

      And thank YOU so much for organizing it! It was so fun to take part. I seriously have spent hours with my new book. :)

  14. Adriana posted on March 1, 2014 at 8:25 am

    Thank you so much for my book! I’m enjoying Sugarbaby a lot – it has been very educational.

    These potatoes look absolutely delicious. What a great find!

    • Karen Troughton replied on March 4th, 2014 on 11:10 am

      Hi Adriana, I’m so glad you liked it! Yay! :D

  15. Susan posted on March 1, 2014 at 9:41 am

    What a great cookbook! I love Turkish food – and this dish looks great. This was so much fun. I’m passing a link to your blog along to a friend who is vegetarian while the rest of her family is not.

    • Karen Troughton replied on March 4th, 2014 on 11:11 am

      Thank you so much for sharing my blog, Susan! So nice of you.

  16. Alyssa (Everyday Maven) posted on March 1, 2014 at 3:22 pm

    That is a great book! I love the flavors in this dish and need to make this pronto. Thanks again for participating in the swap :)

    • Karen Troughton replied on March 4th, 2014 on 11:12 am

      Thanks, Alyssa! You gals executed the swap flawlessly – I have been so impressed. Thank you so much for doing it.

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  19. Christy posted on March 2, 2014 at 9:10 am

    What a lovely cookbook treat! I’m with you – best bedtime reading is a new cookbook.

    Fun to discover your blog through the exchange and look forward to reading more!

    • Karen Troughton replied on March 4th, 2014 on 11:13 am

      Thanks so much, Christy – ditto!

  20. Amy posted on March 2, 2014 at 6:49 pm

    We have a mixed diet kitchen too, and a good side is essential for maintaining delicious dinners for the both of us!
    This one will definitely be popular with my omnivorous man, and with me too :)

    • Karen Troughton replied on March 4th, 2014 on 11:14 am

      Hurrah for mixed-diet kitchens! :D

  21. The Wimpy Vegetarian posted on March 3, 2014 at 1:27 pm

    What a fun endeavor! And I love the recipe you chose to share. It’s perfect for me. BTW – very fun to find your blog. We have a similar blog theme – living in a mixed marriage of mostly carnivore and mostly vegetarian eating together at the same table ! My husband just cannot have a meal without his meat, so I call him Carnivorous Maximus LOL.

    • Karen Troughton replied on March 4th, 2014 on 11:15 am

      Carnivorous Maximus – I love it! :D

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