Monday, 13 November 2017

Roasted Potatoes Manti Style

When we were in Turkey, we ate manti at various times. These are the most darling tiny dumplings, filled with meat. They exist to be delicious and to make clear that the labour of women isn't worth squat. Not too surprisingly people have come up with various "cheats" to make them, or in this case just serve potatoes with the sauces that go on manti and call it good. No argument from me! I love a good potato and the sauces are half the pleasure anyway, but a long long way from half the work.

My original source for this boiled then quickly sautéed the potatoes to give them a little colour. Roasting them takes longer but is even easier.

In Turkey I suspect these would be served noticeably warmer than room temperature but not exactly hot. I remember in one tiny restaurant we asked the proprietor if she could heat up our food before we ate it. She was plainly a bit baffled and suspicious - was she looking for the film crew to jump out and shout CANDID CAMERA, even? - but once she decided we were serious she did it for us. We remember it as one of the best meals on that trip just because it was hot. So go ahead and serve these hot if that's what you want! We foreigners are weird, what can I say?

2 to 4 servings
1 hour 30 minutes - 30 minutes prep time

Roasted Potatoes in the Style of Turkish Dumplings

Roast the Potatoes & Make the Yogurt Sauce:
750 grams (1 1/2 pounds) potatoes
2 tablespoons mild vegetable oil
salt to taste
1 clove of garlic
1/2 cup yogurt

Wash and trim the potatoes, and cut them into bite-sized chunks. Put them in a pot with water to cover, and bring to a boil. Boil for 5 to 7 minutes. Drain well and spread them in a shallow baking tray that holds them snugly, but in a single layer. I used my 8" x 10" lasagne pan. Toss them with the oil and sprinkle them with salt.

Preheat the oven to 375°F while the potatoes are boiling, and once they are drained, oiled, and salted put them in and roast for 1 hour. Stir at the half-way point.

To make the yogurt sauce, peel and mince the garlic very finely, and mix it with the yogurt. Set it aside in a cool spot (the fridge is fine but cover it unless you want everything in there to come out with garlic breath) until wanted.

Make the Tomato Sauce & Finish:
1 teaspoon rubbed dry mint
1 teaspoon rubbed dry savory OR thyme
1/8 teaspoon salt
1 teaspoon sweet Hungarian paprika
1/2 teaspoon Aleppo pepper
2 tablespoons unsalted butter
3 tablespoons tomato paste
2 tablespoons to 1/4 cup water

Mix the seasonings in a small bowl.

About 5 minutes before the potatoes are done, heat the butter and tomato paste in a very small skillet or saucepan over medium heat, stirring constantly. Let cook for just a minute or two then dump in the seasonings. Mix in well, and let them be absorbed. Begin thinning the sauce with water, a spoonful at a time and mixing it in well, until you have achieved a sauce that will dribble off the spoon nicely. Let it simmer for a minute more then remove it from the heat.

When the potatoes are done, warm the yogurt sauce a little - 20 seconds or so in the microwave should do it, or have it sitting on the back of the stove while you make the tomato sauce.

Drizzle the yogurt sauce over the potatoes, then drizzle the tomato sauce over. Serve at once or let cool slightly first in the true Turkish style.

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