A Unique Potato Dish

by Catherine Ipcizade | More from this Blogger

07 Nov 2006 10:17 PM

I originally saw this recipe in a Classic Turkish cookbook. It looked delicious, and was cooked in a clay pot. I tried it tonight, adapting it a bit with American ingredients. The result was a delicious, comforting dish that popped with flavors I never would have thought to combine. Give it a try the next time you're in the mood for something a little different.

For this recipe you'll need:

3 Tablespoons of Olive Oil

1 pound yellow potatoes, sliced relatively thinly (in rounds or half moons)

1 large red onion, sliced (in strips)

1 teaspoon crushed garlic

1 teaspoon ground cumin or cumin seeds if you have them

1 Tablespoon rice wine vinegar or balsamic vinegar

15 pitted Kalamata Olives, roughly chopped or halved

1 teaspoon granulated sugar

3 tomatoes, diced

2 teaspoons dried oregano

1 teaspoon dried parsley or 1 Tablespoon fresh parsley

1 Tablespoon Kosher salt (or 1 ½ teaspoons regular table salt)

¾ teaspoon paprika

To make this recipe:

Preheat oven to 400 degrees

In a large skillet, heat the oil over medium-high heat. Add sliced potatoes and cook for five minutes. Add sliced onions and continue to cook for another 10 minutes or until the onions and potatoes have started to take on a little color.

Next, add the garlic and cumin and allow to cook for 2 minutes.

Add the vinegar, olives, and sugar and cook another 2 minutes.

Add the diced tomatoes, oregano, parsley, salt, and paprika and cook another 2-3 minutes.

Place the mixture into a shallow casserole dish sprayed with cooking spray. Bake in the preheated oven, uncovered, for about 30 minutes.

**This dish can be served hot or cold and goes PERFECTLY with a side of plain yogurt. If you haven't tried yogurt with your meals, I urge you to give it a try. Until I got married, I hadn't either, but let me tell you it's delicious. This meal isn't quite the same without it. Enjoy! Or as they say in Turkish...afiyet olsun!

Try this dish, too!

Chicken Tava

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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beannie842002 (1396) 08 Nov 2006 09:02 PM

This sounds really good i will have to try is one night. My husband likes to try new and different things.

Catherine Ipcizade (5617) 09 Nov 2006 09:40 AM

Let me know how you like it! It's a pretty dish--make sure you eat it with the yogurt, even if you're not used to it. Trust me :)

jennpizz (6) 03 Aug 2008 11:17 AM

This was an amazing dish!! I omitted the olives (I detest olives) and substituted a can of diced tomatoes w/ basil & oregano for fresh tomatoes. Soooo YUMMY!! Thank you for sharing this. I will be making this often!