Potato stews belong to Turkish home cooking; the Ministry of Culture’s Malatya food inventory records patates sulusu among local potato preparations. This version uses an onion-and-tomato-paste base with olive oil and parsley.
Patates Yemeği — Recipe Card
Home-style potatoes in tomato broth
Makes 4 servings · Makes 4 bowls, each with potatoes and broth.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Patates Yemeği
Prepare
Wash potatoes before peeling, remove any green or damaged parts and cut into even 2.5 cm chunks. Prepare the onion, garlic and parsley.
Build the base
Warm olive oil in a heavy saucepan over medium-low heat. Cook onion for 7–8 minutes until softened. Add garlic for 1 minute, then tomato paste for 1–2 minutes, stirring so it does not scorch.
Simmer
Add potatoes, hot water and salt. Bring to a simmer, cover and cook gently for 25–30 minutes, stirring carefully once or twice, until the largest pieces are completely tender. If liquid reduces too quickly, lower the heat and keep the lid closed. Stir in parsley and serve hot with the broth.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-potato-stew-patates-yemegi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Heat level
No added chili. For optional heat, stir 1 g (½ tsp) gluten-free-labelled hot pul biber into the whole pot for the last 5 minutes.
Dietary notes
Vegan and gluten-free with the specified gluten-free-labelled tomato paste and plain remaining ingredients. Check labels on substitutions. No stock cube, butter or meat is included.
Texture
Use a medium saucepan and a close-fitting lid. Floury potatoes thicken the broth more than waxy potatoes; stir gently to avoid breaking them.
How to store and reheat Patates Yemeği
Cool in shallow containers and refrigerate at 4°C (40°F) or below within 2 hours, or 1 hour above 32°C (90°F). Use within 2 days. Reheat only the portion needed to 74°C (165°F) throughout, stirring carefully.
Patates Yemeği: questions and answers
Can I use stock?
Water keeps this version simple. If replacing the 600 ml water, use the same volume of gluten-free-labelled vegan vegetable stock and reduce the added salt to suit its label.
Why are the potatoes still firm?
Piece size and potato variety affect cooking time. Continue gently until a knife passes easily through the largest piece; the timing is a guide.
