Potatoes with Tomatoes and Feta

By Leite's Culinaria

Ingredients

1 1/2 pounds new potatoes
1 tablespoon (1/2 oz) butter
3 tablespoons olive oil
2 (8 oz) red onions (quartered and sliced along the grain)
3 to 4 garlic cloves (chopped)
1 to 2 teaspoons cumin seeds (crushed)
1 to 2 teaspoons Aleppo pepper (or 1 fresh red chile, deseeded and chopped)
2 teaspoons dried oregano
2 teaspoons granulated sugar
1 tablespoon white wine vinegar
1 can (14 oz) diced tomatoes, drained
12 to 16 pitted black olives
4 ounces beyaz peynir* (or feta cheese, crumbled (about 1 cup))
Salt and freshly ground black pepper
Lemon wedges (to serve)

Prep Time30mins
Cook Time50mins
Servings6

Instructions

Preheat the oven to 400°F (200°C).

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

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.

Add the cumin seeds, Aleppo pepper or chile, and most of the oreganoreserve a little for the topthen stir in the sugar, vinegar, and tomatoes. Season to taste with salt and pepper.

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 hot, with lemon wedges to squeeze over.