Turkish Potato Casserole (Patates Bastısı)
Servings: 2 -4
Ingredients
- 1 tablespoon olive oil
- 2 small potatoes peeled and chopped
- 1 small onion sliced
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon cumin powder
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
- 5 black olives stoned and halved
- 2 small tomatoes chopped
- 1/4 teaspoon cayenne powder
- 3/4 teaspoon paprika powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 8 almonds chopped
Tzatziki sauce
- 1 cup Greek yogurt or drained plain yogurt
- 1 small cucumber peeled and diced (6-8mm square)
- 1 teaspoon tried dill
- 1/2 teaspoon salt
Instructions
- Preheat oven to 200 degrees C (400F).
- Heat olive oil in a non-sticky skillet on medium heat till hot. Add onion and potato, stir constantly till onion turns yellow, in 4 to 5 minutes. Add garlic and cumin and stir for another 2 to 3 minutes, till garlic fragrant well and cumin is mixed well with potato. Add in white wine vinegar, sugar and black olive, give it a stir. Then add in tomato, cayenne powder, paprika powder, oregano, parsley and salt. Keep stir until everything is mixed well.
- Spread the mixture in a baking dish by spoon, place almond on top, bake in the oven for 25 to 30 minutes, until potato turns golden brown and most liquid has been absorbed.
- Mix all the ingredients for the Tzatziki and set aside.
- Serve the baked potato when chilled down a bit or cold, with Tzatziki sauce.