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.
1 1/2poundsbaby Yukon Gold or other thin-skinned yellow potatoes
2medium red onionsquartered and sliced thinly
4medium garlic clovesminced
1 1/2teaspoonsdried oregano + another 1/2 teaspoon for topping
1fresh red chilian jalapeno would also work
1tablespoonwhite wine vinegar
114-ounce can diced tomatoes, drained
30pitted kalamata olives
3ouncescrumbled feta cheese
Salt and freshly ground black pepper
Olive oil for drizzling
Plain yogurt and lemon wedges for topping/serving
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.