Potato Casserole

Patates bastısı


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Apart from çips (chips), two of the most popular potato dishes are patates bastısı and patates ezmesi. The latter, which is served as a meze dish, consists of potatoes mashed with crushed garlic, chopped onions and parsley, hound with olive oil and lemon juice. This version of patates bastısı comes from Ayvalik, known for its olives and olive oil factories, on the Aegean coast.


  • lb/680 g new potatoes, peeled and quartered
  • 2 onions, halved and sliced
  • 4 tablespoons olive oil
  • 6 cloves garlic, crushed with salt
  • 1 teaspoon cumin seeds
  • 1 tablespoon wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons black olives, stoned
  • 4 tomatoes, skinned and roughly chopped
  • ½ teaspoon roasted kırmızı hiber
  • 2 teaspoons dried oregano
  • 1 tablespoon fresh parsley, chopped
  • salt
  • 2 tablespoons hazelnuts, chopped


  • Preheat oven to 400F/Mark 6/200C
  • In a shallow pan, fry the potatoes and onions in the oil until they take on a little colour. Stir in the garlic and cumin seeds and continue to cook for 2-3 minutes. Stir in the vinegar, olives and sugar. Add the tomatoes, oregano, parsley and kırmızı hiber. Season with salt.
  • Spoon the mixture into a shallow oven-proof dish and spread it out evenly. Sprinkle with the chopped hazelnuts and place in the oven for about 30 minutes, until the potatoes are tender and most of the liquid has been absorbed. Serve hot or cold with yogurt.