Turkish Roasted Potatoes

OK, keeping up with two blogs is not so easy.  Additionally I am trying to move the entries from our old .mac blog over to this one and that’s taking a bunch of time too.  I think that I am going to transfer all my Middle Eastern cooking recipes to this blog as well.  What do you think?

Here’s one that I made recently and it’s really yummy.  I know most of you are gearing up for mashed potatoes and gravy and this is definitely not traditional Thanksgiving fare – but it’s the only photographed recipe I have right now, so here goes.

Turkish Roasted Potatoes

Roasted Potatoes with Olives, Feta and Oregano

Printable Version

• 3-4 pounds new or baby potatoes, cut into bite sized pieces
• 2 red onions, halve and thinly sliced across the grain
• 4-5 cloves garlic, crushed
• 1-2 hot chillies, finely chopped
• 2 teaspoons cumin seed
• 1 tablespoon crushed red pepper (less if you don’t like a lot of spice)
• 1 tablespoon crushed dried oregano
• 1 can chopped tomatoes, drained
• 18-20 black olives (cured are best but canned will do in a pinch)
• 6-8 oz feta
• olive oil
• chopped chives, for garnish

Preheat oven to 300°F.  Place the potatoes in a large pot and cover with water.  Salt.  Bring to a boil and cook potatoes until they are tender but not soft, about 10-12 minutes.  Meanwhile heat a little olive oil in a large frying pan and add the onions and garlic.  Saute until they begin to soften and add the chopped chilli pepper.

Add the cumin seed,

the crushed red pepper,

the dried oregano,

and the chopped tomatoes.

Stir together to heat through and allow to simmer for a few minutes to allow the flavors to mingle.  Meanwhile the potatoes should be done.  Drain, refresh with cold water, drain again and place in a baking dish.

Scatter the olives over the potatoes.

Pour the tomato sauce over the potatoes and olives and crumble the feta on top.  Drizzle with a little olive oil and sprinkle with some dried oregano.

Place in hot oven and cook about 20 minutes, until heated through and bubbling at the sides.  Cheese should also be lightly browned. 

Serve warm with chopped chives and lemon wedges to squeeze over. 

Turkish Roasted Potatoes