I like to pair this with Turkish chicken and some cucumbers for the veggie. I like to make this in my sous vide. I also like to serve a Shirazi Salad with it.
TURKISH POTATOES
(serves 4)
Ingredients:
*4 medium-large potatoes
*1 large onion, chopped
*2 teaspoons extra virgin olive oil
*2 tablespoons tomato paste
*1/2 cup chopped parsley or cilantro
*1/4 teaspoon red pepper flakes
*1/2 teaspoon dried coriander
*2 teaspoons olive oil
*lemon juice squeezed from 1/2 lemon
Stove Directions:
*Peel potatoes and cut into bite-size pieces.
*Boil potatoes until they are fork tender (do not over cook, not mushy).
*While potatoes are cooking, heat 2 tablespoons olive oil in a large skillet.
~Add onions, fresh parsley, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried coriander to hot oil and cook until onions are soft (not caramelized), stirring often.
~Drain potatoes.
~Add 2 more teaspoons olive oil to skillet and drained potatoes.
~Cook for about 10-15 minutes or until potatoes become crispy.
~Stir in lemon juice and 2 tablespoons tomato paste and cook for another 1-2 minutes.
Sous Vide Directions:
*Peel potatoes and cut into bite-size pieces.
*Preheat water in large pot or sous vide container to 190 degrees.
*In a vacuum seal bag add, 4 medium peels and quartered potatoes, 1 large chopped onion, 2 teaspoons olive oil, 1/2 cup fresh chopped parsley, 1/4 teaspoons red pepper flakes, and 1/2 teaspoon dried coriander.
~Seal the bag and place in water bath.
~Cook for 1 hour.
~Heat up 2 tablespoons of olive oil into a large skillet.
~Remove potatoes from bag and drain.
~Add to hot oil and cook until they crisp up (about 5 minutes)
~Stir in 2 tablespoons tomato paste and juice squeezed from 1/2 lemon.
~Cook for another 1-2 minutes and serve.
