Turkish Potatoes

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.

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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.

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:

1. 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.
2. 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.
3. 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.

How to Serve Turkish Potatoes:

I like to serve these Turkish Potatoes as a simple GERD-friendly side dish. It’s a perfect accompaniment to most meat dishes including Beef Kebobs, Honey Pecan Crusted Salmon, or even our Pan Seared Sea Bass.

And who doesn’t love a dip with their Turkish Potatoes? These potatoes pair perfectly with our Low Acid Dipping Sauce to make something so craveable you will want it again and again.

Looking for More GERD-Friendly Sides? Try These…

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📋 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.