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.

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!

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.

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.

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!

Prep: 25 mins

Cook: 25 mins

Total: 50 mins

Potatoes Baked with Tomatoes, Olives, & Feta

5 from 1 vote

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.

Print Pin Rate

Yield: 6 -8

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

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• 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.
• 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.
• 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.
• Bake for 25 – 30 miinutes until heated through.
• Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.
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