Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, March 06, 2015

Borani Potatoes

(Borani Patates - Erzurum - Eastern Anatolia Region)

Borani Potatoes
2 medium-sized yellow potatoes

Garlic Yogurt Sauce:
3⁄4 cup plain yogurt, at room temperature
1 garlic clove, mashed with salt

Peppery Butter Sauce:
2 tbsp butter
1 tbsp paprika
1⁄2 tsp cayenne pepper

Boil the potatoes in their skins until soft. Let them cool off a little bit and then peel off the skins and slice. Season with salt while they are still warm.

Mix well the yogurt with garlic and spread it over the potatoes. Heat up the butter in a small pan and add the peppers. When it starts to ́bubble, turn the heat off. Drizzle over the potatoes. Serve after sprinkling with mint, if desired.

Makes 2 servings.



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