Potatoes! The staple of many a diet and we are blessed out in Northern Cyprus with good cheap ones!
Nutritionally one medium-size potato has just 110 calories and is absolutely fat-, sodium and cholesterol free, making them downright undeniable for any diet! It is the stuff you add to them, like fat for frying or butter that adds the calories!
One medium potato with skin provides:
Potassium – 18% of the recommended daily amount per serving.
Iron – 6% of the recommended daily amount
Vitamin B6 10% of the recommended daily amount
Fibre (with the skin on) 8% of the daily amount
Vitamin C (45% of the daily amount), which is more vitamin C than one medium tomato (40% )
So lets see if we can find some different potato recipes!!
Patates koftesi / Potato and bulgur patties
4 medium sized potatoes
200ml fine bulgur ( koftelik bulgur)
1 tbsp tomato paste
1 tbsp red pepper paste
2-3 spring onions
a handful of fresh parsley and mint
1/2 tsp ground cumin
1/2 tsp ground black pepper
a pinch of dried basil
1/2 lemon juice
about 70-80 ml olive oil
salt to taste
salt and black pepper
1 tsp red pepper paste
about 50 ml olive oil
some lettuce, tomatoes and cucumbers
Peel and wash potatoes. Put them in a pot and pour over with water, season with salt. Cook them for 10-15 minutes until cooked through. Drain the potatoes but leave about half a cup of water. Pour the bulgur and use a potato masher to mash the potatoes and bulgur. Cover the pot with a lid and leave to cool for 15 minutes.
Wash and finely chop spring onions, parsley and mint.
When potatoes and bulgur is cool, add tomato and red pepper paste, cumin, pepper, dried basil, some olive oil. Knead with your hand until all is combined. Then add all the greens, lemon juice and the oil. Season with some salt. Knead until combined. The mixture must be wet enough to stick into a ball. If it is too dry, add some more olive oil. Shape into patties. Traditionally they are made into ovals.
Peel and slice the onion. Add them into a pan with olive oil. Cook them until they are soft for about 10 minutes. Add pepper paste, season with salt and black pepper. Stir it well and remove from the heat.
Serve the patties with onion relish and some lettuce and sliced cucumbers and tomatoes. Wrap the patties in lettuce with some onions and eat it. Enjoy!
Potato Casserole (Patates Oturtma)
2 pounds potatoes, peeled and cut in 1/2 inch rounds
2 medium onions, chopped
1/2 pound ground meat
2 carrots, cut in rounds
2-3 banana peppers or 1 green bell pepper, chopped finely
1 clove of garlic, thinly sliced
1 1/2 tbsp tomato paste
1/4 cup olive oil
1/2 cup (or less) olive oil
salt and pepper
Mix potato slices with salt and 2 tbsp olive oil and place them on a big oven dish and bake at 350 F until they darken to slightly brown.
Heat the rest of the oil in a big frying pan. Stir onions and garlic until soft.
Add peppers and carrots. Stir until cooked.
Add ground meat. Stir until ground meat is cooked.
Add tomato paste, salt, and black pepper. Stir for 5 minutes, pour in 1 to 1 1/2 cup of water and cook for another 5 minutes.
In a oven dish put one layer of potatoes. Cover them with ground meat mix. On top put another layer of potatoes and again another layer of ground mix. Repeat this layering until everything is finished.
Bake it in the preheated oven at 350 F for 15-25 minutes.
Sprinkle parsley on top before you serve.
Oven baked chicken with Rosemary – an easy one tray bake!
8 chicken legs
1 lemon,cut into wedges
1 pound(480 g) potatoes,cut into wedges
10 garlic cloves,peeled
4 tablespoons olive oil
freshly ground black pepper
1 cup dry white wine
Place chicken legs in a roasting pan. Add remaining ingredients, except dry white wine. Toss well until all ingredients are evenly coated. Pour over dry white wine. Preheat oven to 400°F(195°C). Bake chicken for 40-50 minutes until tender, fragrant and beautifully browned.
I couldn’t leave out the recipe for
Scottish Tattie scones
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour 3 tablespoons melted butter
Half teaspoon salt
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick Cut into six inch circles and then into quarters. Prick all over with a fork and lightly brown them under a hot grill for a minute or so on each side. Fry in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.
Lovely for breakfast!