Turkish Sulu Patates Watery Potatoes Recipes

TURKISH POTATOES AND EGGS (PATATESLI YUMURTA)

Steps:

• In a large pan, saute the onion with olive oil.
• Add the garlic and hash browns (don't defrost), salt and pepper.
• Cook for about 10 minutes over medium-low heat, stirring constantly.
• Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
• When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
• * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.
• Makes 1 serving.

TURKISH HOMEMADE POTATO SALAD (PATATES SALATASI)

Steps:

• Wash the potatoes and place them in a large pot. Fill the pot with water until it covers the potatoes. Add a generous pinch of salt and place the pot over medium high heat.
• Bring the water to boil and let the potatoes cook for about 20-30 minutes until they are fork tender. Drain and let the potatoes cool completely.
• Peel the potatoes and cut them into chunks. Set aside.
• In a large bowl, mix olive oil, Aleppo pepper, sumac and salt. Mix well.
• Add the potatoes to the dressing and stir gently to cover all the potatoes in the dressing.
• Add chopped green onion, parsley, and halved Kalamata olives to the potatoes and stir well.
• Cover and refrigerate for 30 minutes.
• Top with quartered boiled eggs right before serving.

PATATES SALATAS? (TURKISH POTATO SALAD)

Steps:

• 1. Boil the potatoes in their skins. When they are soft enough, peal them and let them cool down.
• 2. Chop up the potatos, tomatoes, spring onion and onion. Put them in a bowl. Add olive oil, lemon juice, fresh mint leafs, dill, chili pepper and salt. Mix for a while. Ready to serve...
• 3. This is exactly the way Huleya gave me the recipe.

TURKISH SULU PATATES ("WATERY" POTATOES)

Steps:

• Cut the tomatoes in half, dividing the top from the bottom. In a medium-large pot use a grader to shred the tomatoes until all that is left is the skin. Discard the skin.
• Adding onions, pepper paste, and oil to pot, stir over high heat until onions are soft.
• Add potatoes, cook 5-10 minutes stirring occasionally.
• Add chicken, cook until just white.
• Add hot water until food is covered (a little more than 2 drinking glasses should be enough).
• Cook until potatoes are done (~25 minutes).
• Serve with red pepper flakes to season.