POTATOES BAKED WITH TOMATOES, OLIVES, & FETA

Potatoes Baked with Tomatoes, Olives, & Feta image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 15

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

Steps:

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.