Spiced potatoes

Spiced potatoes

Tavada patates salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

These sticky-sweet potatoes make a lovely side dish – have them warm with meat or fish, or room temperature as part of a meze. Don’t worry if some of the onions get a little charred during cooking as that adds to the flavour.

Ingredients

Quantity Ingredient
1 onion, halved and sliced into thin half moons
750g waxy potatoes, scrubbed and cut into 2.5 cm chunks
5-6 tablespoons olive oil
2 tablespoons turkish tomato paste or concentrated tomato puree
2 tablespoons flat-leaf parsley, chopped
2-3 teaspoons pul biber or mild chilli flakes
1 tablespoon freshly squeezed lemon juice
salt
freshly ground black pepper

Method

  1. Toss the onions with a pinch of salt. Parboil the potatoes for 10–12 minutes, until just tender. Drain and leave to stand a few minutes to dry off.
  2. Heat 2 tablespoons of olive oil in a pan over a low heat and soften the onion for 10 minutes, until translucent but not browned. Add 2–3 more tablespoons of oil and the potatoes. Cook for about 15 minutes or until tender and beginning to turn crisp and golden brown, stirring frequently.
  3. Finally add the tomato paste and cook for a further 3 minutes. To serve, stir in the parsley and chilli flakes and finish with a squeeze of lemon juice and a drizzle of olive oil.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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