These Turkish-style potatoes are slightly sweet and slightly spicy. Filled with Mediterranean flavours, this simple recipe will make the perfect addition to any Holiday season meal.
700gPotatoes. I used 4 medium-large potatoes to make this recipe.
1large brown onion. Feel free to use white or red onion if this is what you have on hand.
6-8tablespoonsof extra virgin olive oil
2tablespoonsof tomato paste
1teaspoonof mild red chilli flakes
1/2cupof chopped parsley or cilantrocoriander 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
Can I just fry potatoes without boiling them?While you can cook potatoes on a stove 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 row potatoes, cut them into very small pieces.Do I need to peel the potatoes?No, you don't need to peel the potatoes before cooking. Make sure to wash them properly though, using a vegetable brush