Elevate your weeknight dinners with these Turkish Potatoes. Crispy, fluffy, and perfectly golden, topped with spices and fresh herbs. A mouthwatering skillet dish that’s bound to become a weekly staple. turkish potatoes on a parchment lined dish topped with fresh herbs and a silver fork

These Turkish Potatoes are special in my heart, as they were my dad’s absolute favorite.

Growing up, amidst school and various after-school activities, I would come home late and my dad, wanting to make me a healthy dinner, would start whipping up these Turkish Potatoes. Now, as a parent myself, I’ve carried on the tradition.

While I’ve made a few adjustments to the spices to make them GERD-friendly, the heartwarming comfort these potatoes bring remains unchanged.

They’ve become a staple in our family’s table, a taste of home that spans generations.

What Are Turkish Potatoes?

Turkish Potatoes are pan-fried potatoes, cooked to golden perfection in a skillet. They are characterized by their crispy outer layer and tender, fluffy interior. This classic Turkish dish is a simple yet incredibly satisfying side that complements a wide range of meals.

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Turkish Potatoes and GERD:

Turkish Potatoes are a GERD-friendly gem. Potatoes are naturally gentle on the stomach, making them a safe choice for anyone with acid reflux. The addition of turmeric brings not only flavor but also anti-inflammatory benefits. Fresh herbs are used to enhance taste and soothe digestion.

These elements combine to create a perfect, easy-on-the-stomach side dish for your GERD-friendly meals.

📋 Recipe

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Yield: 6 servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 6 medium-sized potatoes, peeled and chopped into 1-2 cm cubes
  • 1 teaspoon ground coriander
  • 2 teaspoons ground turmeric
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • Salt to taste

Instructions

  1. Heat oil in a large non-stick pan until simmering
  2. Peel and chop potatoes into 1-2 cm cubes
  3. Add ground turmeric and ground coriander to hot oil, toasting briefly
  4. Toss chopped potatoes into the skillet, coating with spices
  5. Fry on low heat for 20 minutes, stirring regularly
  6. Add chopped herbs and salt
  7. Continue cooking until potatoes reach desired tenderness
  8. Remove from heat, sprinkle with additional herbs, and serve

Notes

  • Yukon gold potatoes work best for this recipe
  • Turmeric provides anti-inflammatory benefits
  • Fresh herbs help soothe digestion

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a drizzle of olive oil.