Turkish Food Recipes |
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roasted potatoes
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| 1. |
08 Apr 2008 Tue 05:37 pm |
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does anyone have a turkish recipe for roasted potatoes??
please help
thanks
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| 2. |
08 Apr 2008 Tue 06:21 pm |
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Actually i dont get what you mean by recipe for roasted potato
You mean as Salad,or what ?!
İ just saw baked potato in Binnur's
http://www.turkishcookbook.com/
maybe you can find what you want there tho
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| 3. |
08 Apr 2008 Tue 07:11 pm |
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canli, that website you gave me is great...looks so tasty. but I didn't see the roasted potatoes. I have eaten those in greek and italian restaurants but I also ate some in Turkey they were cut in little cubes and roasted to perfection with some spices... so delicious. anyone?
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| 4. |
08 Apr 2008 Tue 07:18 pm |
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The ones we have always made are simple. You roast with olive oil salt, mint and thats about it.
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| 5. |
08 Apr 2008 Tue 07:28 pm |
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mint! that's it... that's the taste... thank you so much!
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| 6. |
08 Apr 2008 Tue 07:42 pm |
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Quoting yazmin_cita: mint! that's it... that's the taste... thank you so much! |
afiyet olsun....
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| 7. |
08 Apr 2008 Tue 07:45 pm |
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Olive oil, salt, pepper and mint are great but I like to add some sliced onion, green peppers and red pepper....just for fun. It makes a nice presentation too.
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| 8. |
08 Apr 2008 Tue 08:17 pm |
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one more thing, are we talking about the large brown potatoes or the small red ones? also, how do you keep them from drying up in the oven? do you cover them or leave uncovered?
thanks.
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| 9. |
08 Apr 2008 Tue 08:29 pm |
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The only potatoes in istanbul I use is the large brown ones. I don't cover my potatoes when i roast them, i just go in and turn them over a few times. Keep the tops wet with oil.
Also, better if you add the salt and mint towards the end rather than right away.
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| 10. |
08 Apr 2008 Tue 08:32 pm |
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Quoting Elisabeth: Olive oil, salt, pepper and mint are great but I like to add some sliced onion, green peppers and red pepper....just for fun. It makes a nice presentation too. |
onion and peppers are fresh or roasted as well ?!
İ put garlic and parsley after its done,be great also.
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| 11. |
08 Apr 2008 Tue 08:35 pm |
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So... how do we actually roast the potatoes? Im no kitchenqueen so some more explanation is needed!
You just clean the potato and cut it in slices. Put it in an oven-tin with some oliveoil on top, salt, pepper and mint, and just wait for it to be ready??
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| 12. |
08 Apr 2008 Tue 08:36 pm |
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You can slice or cube. I don't even skin mine. I just wash them well.
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| 13. |
08 Apr 2008 Tue 08:40 pm |
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Quoting CANLI: Quoting Elisabeth: Olive oil, salt, pepper and mint are great but I like to add some sliced onion, green peppers and red pepper....just for fun. It makes a nice presentation too. |
onion and peppers are fresh or roasted as well ?!
İ put garlic and parsley after its done,be great also. |
I put everything in the pan at the same time so everything roasts together...but I do salt my potatoes near the end... otherwise they get kind of dry. A dash of garlic powder never hurts either.
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| 14. |
08 Apr 2008 Tue 08:42 pm |
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Quoting KeithL: You can slice or cube. I don't even skin mine. I just wash them well. |
Ok sounds good. I prefer it unskinned anyway 
But do you put it in the oven or on the stove? I got confused after Elisabeths message..
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| 15. |
08 Apr 2008 Tue 08:43 pm |
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And if you put your mint in too early, it gets brown and loses flavor. Mint, garlic,parsley, oregano, these are all organically generated spices. The longer you cook them, the more you lose flavor. They should always be added in the last 20 minutes of cooking.
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| 16. |
08 Apr 2008 Tue 08:48 pm |
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In Turkey I only saw it prepared in a frying pan. They also get a crispy crust that way... delicious
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| 17. |
08 Apr 2008 Tue 08:57 pm |
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Quoting azade: In Turkey I only saw it prepared in a frying pan. They also get a crispy crust that way... delicious |
Yes, everything that is fried is yummy....why is that?
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| 18. |
08 Apr 2008 Tue 09:00 pm |
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OH, thank you so much everyone.. I finally found the right way to make the kefte for my husband and I really needed something to go with it. I will try to make these potatoes.
you guys are awesome!!!!
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| 19. |
08 Apr 2008 Tue 09:14 pm |
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I roast potatoes peeled and whole. If they are large I cut in half.I first boil for 6 or 7 minutes drain and shake in the pan to roughen the surface of the potatoes.I then put them on a tray and drizzle with oil and roast them in the oven for 40 miniutes at 220C turning once. You could add any condiments you want.
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| 20. |
08 Apr 2008 Tue 09:14 pm |
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Ohhh,i have some others things to do REALLY,but you guys will make me spend more time in the kitchen
So yummy that i will roast some potatos then before making that Victoria sandwich 
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| 21. |
08 Apr 2008 Tue 09:14 pm |
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Quoting yazmin_cita: OH, thank you so much everyone.. I finally found the right way to make the kefte for my husband and I really needed something to go with it. I will try to make these potatoes.
you guys are awesome!!!! |
Next time you could make İzmir Köftesi then!!
Just make the köfte the way you are used to (probably just ground meat, mixed with an egg, some breadcrumbs, chopped onion and some baharat). The rest is easy: instead of cooking them ready in a pan and preparing the potatoes seperately, it goes like this:
1. Heat some butter in a frying pan. Once hot, add the köfte meatballs and bake brown on all sides (no need to cook the inside, just to get a golden brown outside!). Do the same with some sliced potatoes.
2. Make a tomatoe sauce from hot water, pureed tomatoes (salça), pepper, salt, and if you wish some grated tomatoes.
3. Put the meatballs and potatoes in an oven tin, pour the tomato sauce over it and put inthe oven!
4. Sit back and wait for your meal to be cooked! Its delicious and not that difficult! You can add a defne yaprağı to your suace if you wish btw!
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| 22. |
08 Apr 2008 Tue 10:06 pm |
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OH deli_kizin. that sounds great! I will try it. what a variation for the kefte!
thanks again!
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| 23. |
09 Apr 2008 Wed 02:41 pm |
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Quoting bydand: I roast potatoes peeled and whole. If they are large I cut in half.I first boil for 6 or 7 minutes drain and shake in the pan to roughen the surface of the potatoes.I then put them on a tray and drizzle with oil and roast them in the oven for 40 miniutes at 220C turning once. You could add any condiments you want. |
At last, someone who knows how to roast potatoes! Try with garlic cloves and rosemary! I roast mine for a bit longer for that extra crispy appeal!
Enjoy your roast potatoes however you cook them! 
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| 24. |
09 Apr 2008 Wed 03:07 pm |
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yeah!!!!! I tried the potatoes last night...my husband looooved them... he said askim this is delicious!
thanks everyone.. I really appreciate it.
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| 25. |
12 Apr 2008 Sat 08:39 pm |
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İts not actually roasted potato,but its used in it and its DELİCİOUS
Thanks to aslı
Domates soslu kızartma
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| 26. |
18 Apr 2008 Fri 12:21 pm |
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Sorry, but how the heck do you grate a tomato?
cokdeli
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| 27. |
18 Apr 2008 Fri 01:16 pm |
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Quoting cokdeli: Sorry, but how the heck do you grate a tomato?
cokdeli |
Exactly the same way you would grate anything else! Just be careful - but don't worry too much because your blood and tomato juice are the same colour!
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| 28. |
18 Apr 2008 Fri 01:29 pm |
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Think I'll just stick to chopping them!
I'm new but a great site!
cokdeli
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| 29. |
18 Apr 2008 Fri 03:28 pm |
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Quoting cokdeli: Think I'll just stick to chopping them!
I'm new but a great site!
cokdeli |
Welcome Cokdeli!!
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| 30. |
18 Apr 2008 Fri 03:55 pm |
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Quoting cokdeli:
I'm new but a great site!
cokdeli |
Hi cokdeli,
I am the head of the welcome committee here.
My greatest and warmest welcome to you!!!!
Please join the conversation!
Feel free to explore the site.
Uncover cool stories and news and participate in lively and friendly discussions that will force you to think about Turkey and other subjects (ie potatoes for example).
Be inspired, post something , and stake your place in the realm of turkish class. 
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| 31. |
18 Apr 2008 Fri 04:17 pm |
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Quoting cokdeli: Sorry, but how the heck do you grate a tomato?
cokdeli |
Welcome and enjoy!
If you do find out how to grate a tomatoe, please let us all know, we are transfixed with cookery subjects!
p.s. I am mod of the Literature and poetry section so please feel free to add to that part - it is rather quiet there 
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| 32. |
18 Apr 2008 Fri 05:04 pm |
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Quoting thehandsom: Quoting cokdeli:
I'm new but a great site!
cokdeli |
Hi cokdeli,
I am the head of the welcome committee here.
My greatest and warmest welcome to you!!!!
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Cokdeli, 2 pieces of advice for a new member:
No. 1 - learn how to grate tomatoes
No. 2 - Ignore this man and his gifts of flowers - his only purpose on Turkish Class is to increase his post count and get to the top of the list!!!
 
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| 33. |
18 Apr 2008 Fri 06:04 pm |
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Quoting lady in red: Quoting thehandsom: Quoting cokdeli:
I'm new but a great site!
cokdeli |
Hi cokdeli,
I am the head of the welcome committee here.
My greatest and warmest welcome to you!!!!
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Cokdeli, 2 pieces of advice for a new member:
No. 1 - learn how to grate tomatoes
No. 2 - Ignore this man and his gifts of flowers - his only purpose on Turkish Class is to increase his post count and get to the top of the list!!!
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Handsom and his get more points ploy....we must stop him!
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| 34. |
18 Apr 2008 Fri 07:25 pm |
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Quoting thehandsom:
I am the head of the welcome committee here. |
Did you guys vote on this when I was in Denver???
:-S
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| 35. |
18 Apr 2008 Fri 07:34 pm |
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Quoting KeithL: Quoting thehandsom:
I am the head of the welcome committee here. |
Did you guys vote on this when I was in Denver???
:-S |
Well...if you want your vote to be counted, next time you go out of town dont forget to mail your absentee ballot
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| 36. |
18 Apr 2008 Fri 07:40 pm |
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Quoting cokdeli: Sorry, but how the heck do you grate a tomato?
cokdeli |
Hi cokdeli,
Here's how I grate tomatoes...
food mill
Actually these work well for a whole variety of different tasks.
This is the one I have:
French food mill
It's particularly good for things like lentils. You know, every now and then there are little rocks the same size and color as the lentils mixed in with the lentils. They wreck havoc on the teeth. This device prevents that problem.
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| 37. |
18 Apr 2008 Fri 11:11 pm |
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Quoting yazmin_cita: canli, that website you gave me is great...looks so tasty. but I didn't see the roasted potatoes. I have eaten those in greek and italian restaurants but I also ate some in Turkey they were cut in little cubes and roasted to perfection with some spices... so delicious. anyone? |
I think you will find they are sauted potatoes, done in a frying pan, with olive oil, maybe onions finely chopped and herbs??
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| 38. |
21 Apr 2008 Mon 01:33 am |
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I did not realize that our Keith is actually such a good cook and Canli too: Welcome to the Joy of Cooking!
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