Home Cook Together. Celebrate Life.

TurkishAuthentic Cuisine

Patates Kızartması

Serves 4 to 6 Side vegetarian, Sides

Patates Kızartması

Patates Kızartması is a simple yet beloved staple found in both homes and casual lokantas across Turkey. This dish is a go-to accompaniment for many meals, particularly during lunch or dinner, when the table is set for a communal feast. In the home kitchen, it's crafted with care, reflecting the unspoken rules of Turkish cooking where intuition guides the hand.

The result is a plate of golden, crispy potatoes, their exteriors perfectly salted and crackling under the bite, while the insides remain tender and soft. Generous in both flavor and spirit, they invite sharing and conversation, embodying the essence of uncomplicated yet deeply satisfying Turkish fare.

Ingredients

  • 1 kgpotatoes
  • for fryingoil
  • to tastefine sea salt

Method

  1. Peel 1 kg of potatoes and rinse them under cold water to remove excess starch. Cut the potatoes into even-sized sticks, about 1 cm thick, to ensure they cook uniformly. Pat them dry with a clean kitchen towel to remove any moisture, which will help them fry evenly and become crispy.
  2. In a large, heavy-bottomed frying pan or deep skillet, pour enough oil to submerge the potato sticks halfway. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. Test the oil by dipping the edge of a potato stick into it; if it sizzles, the oil is ready.
  3. Carefully add the potato sticks to the hot oil in batches, making sure not to overcrowd the pan, which can lower the oil temperature and result in soggy fries. Fry the potatoes, turning occasionally with a slotted spoon, until they are golden brown and crisp on the outside, about 8-10 minutes per batch.
  4. Once the potatoes are golden and crisp, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle them with fine sea salt to taste while they are still hot, ensuring the salt adheres well to the fries.
  5. Serve the Patates Kızartması warm, either as a side dish or a snack, enjoying the crisp exterior and fluffy interior. This dish is perfect for sharing, embodying the communal spirit of a Turkish meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Turkish cuisine