Turkish Potato Recipe – Tavada Patates Salatasi
Tavada Patates Salatasi are sweet, slightly spicy Turkish-style potatoes. Serve them with marinated chicken shawarma or oven-baked lamb kebabs for a perfect family dinner. They are so easy to prepare and full of flavor. This Turkish potato recipe is a keeper for sure.
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Why You Will Love This Recipe:
- Quick and Easy: This recipe is simple and doesn’t require much time, making it perfect for a busy night when you need to whip up a meal fast.
- Family-Friendly: The flavors are mild yet delicious, so even picky eaters will enjoy it, making it a hit for family dinners.
- Affordable: The ingredients are budget-friendly, helping you make a tasty dish without breaking the bank.
- Nutritious and Light: It’s a healthier potato dish, so you can feel good about serving it to your family.
- Versatile: Whether as a side dish or a light meal on its own, this recipe fits easily into any mealtime, saving you from stress in the kitchen
I made your Tavada Patates Salatası and it was delicious! The potatoes were soft, and the herbs and lemon made it taste so fresh. The recipe was easy to follow, and my family loved it. A great and simple way to enjoy something new at home!
Melina
These delicious Turkish potatoes are from Rebecca’s Seal recipe book Istanbul. This book is beautiful and filled with delicious Turkish recipes, including many popular Turkish street food. If you like Turkish cuisine as much as I do, make sure to check it out.
Recipe Ingredients
Recipe Ingredients
- Potatoes. I used regular white-washed potatoes to make this recipe. I think pretty much any potato variety will work. You can try to use Russet Potatoes, Yukon Gold, King Edward, or baby potatoes.
- Onion. Just a brown onion is perfect, but a red onion or white one will do too.
- Good quality extra virgin olive oil.
- Tomato paste. You can look for Turkish tomato paste in Middle Eastern grocery stores, but just regular tomato paste is fine too.
- Fresh herbs. Parsley or cilantro, which we call coriander in Australia.
- Mild chili flakes, use Aleppo pepper if you can find it. It has a slightly salty flavor. You can leave them out if cooking for young kids.
- Freshly squeezed lemon juice.
See the recipe card below for a full list of ingredients 👇
How To Make Turkish Potato Salad
Start by washing and parboiling the potatoes. The cooking time will depend on the size of the potatoes. You want them to be quite firm, slightly undercooked. Once the potatoes are cooked, let them cool a little and cut them into bite-sized pieces.
While the potatoes are cooking, cut the onion, chop the parsley and set aside. Now we have all the ingredients ready to go, let’s cook.
Step 1: Heat some olive oil in a large frying pan.
Step 2: Add the onions and gently cook them over medium heat until onions are soft, but not too caramelized.
Step 3: Add the potatoes to the cooked onions and cook them together for 15 minutes on low-medium heat. The potatoes should become golden, but not burnt.
Step 4: At this stage add the tomato paste, mix to combine, and cook for another 3-4 minutes. Cook for a little bit longer if you want the potatoes to have crispy skin.
Step 5: Add chili flakes, salt & pepper, and sprinkle with some lemon juice.
Step 6: Serve with chopped fresh parsley leaves! Soo good!!
☀️ Top Tip
When frying the potato cubes, make sure not to overcrowd the pan. Overcrowding can cause the potatoes to steam instead of frying, which prevents them from developing a crispy, golden-brown crust. Fry in batches if necessary, giving each piece enough space to cook evenly.
🍴 How to serve
- You can enjoy it as a warm potato salad straight from the pan served with Cacik – Turkish yogurt dip, sour cream, or hummus.
- Serve it as part of a mezze. They taste delicious cold or at room temperature.
- These potatoes also make an excellent side dish. They will go very well with chicken shawarma, easy garlic chicken thighs, or baked lemon butter white fish
❄️ How to Store
Refrigerate: These delicious potatoes can be easily enjoyed over a couple of days. Just store them in an airtight container in a fridge for 2-3 days.
Freeze it: You can freeze them in a freezer-safe container for up to 3 months.
Reheat: Defrost naturally in the fridge overnight, warm them up in a pan and enjoy.
Recipe FAQs
While you can cook these potatoes in a pan without parboiling them first, for this recipe I would strongly recommend you use pre-cooked potatoes. It reduces the cooking time dramatically. If you want to use raw potatoes, cut them into very small pieces.
No, you don’t need to peel the potatoes before cooking. Make sure to wash them properly, using a vegetable brush.
More Potato Recipes You’ll Love
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Turkish Potato Recipe – Tavada Patates Salatasi
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Ingredients
- 700 g Potatoes. I used 4 medium-large potatoes to make this recipe.
- 1 large brown onion. Feel free to use white or red onion if this is what you have on hand.
- 6-8 tablespoons of extra virgin olive oil
- 2 tablespoons of tomato paste
- 1 teaspoon of mild red chilli flakes
- 1/2 cup of chopped parsley or cilantro coriander leaves.
- Freshly squeezed lemon juice from 1/2 a lemon.
Instructions
- Start by washing the potatoes. Place them in a pot and cook until the potatoes are cooked but still firm. Use a sharp knife to check if the potatoes are cooked (when the knife easily pierces the potatoes). Once they are cooked, drain them and set them aside to cool a little before cutting them into bite-sized pieces.
- While the potatoes are cooking, peel and slice the onions and wash and chop the parsley or cilantro.
- Heat some olive oil in a large frying pan and add the sliced onions to the hot oil.
- Cook the onions stiring frequently until the onions are soft, but not caramelised. It will take approximately 10 minutes.
- Add 2 tablespoons of olive oil along with potatoes and cook them together for 15 minutes, until potatoes are fully cooked and the skin starts to crispen up. Season with some salt and pepper.
- Finally add the tomato paste, mix and cook for another 3-4 minutes.
- Stir in chilli flakes, herbs and a sprinkle of lemon juice.
- Serve and enjoy.
Video
Notes
- Overcrowding the pan can cause the potatoes to steam rather than roast, which can lead to less crispy results. Use a large enough pan so that the potatoes are spread out in a single layer. If necessary, cook them in batches to avoid overcrowding.
- Let the potato salad cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you plan to store it for a longer period, consider freezing it, but be aware that the texture might change.
- Reheat in the oven or on the stovetop to restore some crispness.
Really loved the recipe. My boyfriend and I didn’t want to spend time cooking yet have a delicious meal. This recipe was perfect!