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.
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.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
Ingredients for Turkish Potatoes:
Olive Oil: Adds a rich, savory flavor and helps achieve that perfect outer crispiness on the potatoes.
Potatoes: You will need 6 medium-sized potatoes. Yukon gold potatoes are my favorite to use in these Turkish Potatoes.
Ground Coriander: Infuses a warm, citrusy aroma that complements the potatoes beautifully.
Ground Turmeric: Lends a subtle earthiness and a golden hue to the dish, enhancing both flavor and visual appeal. Not to mention all of its anti-inflammatory properties!
Salt: For a pop of flavor.
Fresh Parsley, Dill, and Cilantro: This trio of fresh herbs elevates the dish into something vibrant and delicious. Plus, they are gentle on the stomach, making this dish GERD-friendly while still bursting with flavor.
How To Make Turkish Potatoes:
First, Heat the oil until simmering in a big, heavy-based non-stick pan. The Our Place Always Pan has proven to be worth the hype in my opinion. Plus, they are so dang beautiful!
While the oil is heating, peel and chop your potatoes into 1-2 cm cubes.
Next, add your ground turmeric and ground coriander to the sizzling oil and toast them for just a few seconds. Toasting the spices releases the oils and the aroma and the flavor really come alive.
Add the chopped potatoes to the skillet. Toss well to coat them in the spices. Fry them on low heat for about 20 minutes stirring regularly so that they cook evenly and all sides become golden brown.
Now, toss in a generous amount of chopped cilantro, parsley, and dill, followed by a sprinkle of salt to taste. Let the potatoes continue to cook until they reach perfect tenderness.
Once cooked, remove the Turkish Potatoes from the heat and sprinkle with a bit more fresh herbs. Serve immediately.
Tips for Making the Perfect Turkish Potatoes:
Pan Size Matters: For that perfect golden crispness, ensure your pan can comfortably fit all the potatoes in a single layer. If not, consider cooking them in two batches for even cooking.
Even Cooking is Key: Stir or flip the potatoes regularly while cooking. This ensures they cook uniformly, achieving that delightful balance of crispy exterior and fluffy interior.
Herb Customization: While I love the trio of parsley, cilantro, and dill, feel free to mix it up to suit your taste buds. If cilantro isn’t your thing, just omit it and use extra parsley or dill for a personalized touch to your dish.
How to Store Turkish Potatoes:
In my house, these Turkish Potatoes tend to disappear quickly, leaving no leftovers!
However, if you do find yourself with extras, simply store them in an airtight container in the refrigerator. They’ll stay fresh for up to four days. When you’re ready to enjoy them again, serve at room temperature for an easy snack, or reheat in a skillet over medium heat with a drizzle of extra virgin olive oil for a few minutes until they’re warm.
Whip up these quick and delicious vegan, gluten-free Turkish Potatoes in just 25 minutes! Infused with Middle Eastern flavors like turmeric and coriander, and topped with a medley of fresh herbs. It’s the perfect side dish for any meal!
Heat oil in a large non-stick pan until simmering.
Peel and chop potatoes into 1-2 cm cubes.
Add ground turmeric and ground coriander to the hot oil, toasting for a few seconds to release their flavors.
Toss chopped potatoes into the skillet, ensuring they’re well-coated with the spices.
Fry on low heat for approximately 20 minutes, stirring regularly for even cooking and golden browning.
Add a generous amount of chopped cilantro, parsley, and dill, then sprinkle with kosher salt and, if tolerated, black pepper to taste.
Continue cooking until potatoes reach desired tenderness.
Remove from heat, sprinkle with a bit more fresh herbs, and serve immediately. Enjoy!
Best Potatoes to Use: An all-purpose potato like Yukon Gold is my top choice for this recipe, offering the ideal texture and flavor.
Serving Ideas: These Turkish Potatoes make an excellent side dish paired with Beef Kebobs or alongside Pan-Seared Sea Bass. The flavors complement each other beautifully.
Storing and Reheating Leftovers: To preserve their deliciousness, store leftover potatoes in an airtight container for up to 4 days. Enjoy them at room temperature or reheat in a skillet with a touch of olive oil until warmed through.