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Potato, red onion, pepper and olive bake with cumin and chili flakes

Baked potatoes, peppers, red onion and olives with cumin and red pepper flakes

Baked potatoes, peppers, red onion and olives with cumin and  red pepper flakes

Merhaba to you all; this week, I would like to share this favorite easy, delicious all in one vegetarian course – Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy Turkish red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. The sweetness of peppers and red onions also give a lovely contrast to juicy, salty olives and complement one another really well. As always, it is all about using a few good, seasonal ingredients and you have a delicious, wholesome dish in hand in less than 1 hour.

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

You can serve this comforting, gluten-free course as a side to grills or as part of a mezze spread. It can be also be a delicious, light main course on its own with the Cacik dip of cucumber, yoghurt with dried mint and some crusty bread aside. You can also bake this dish ahead of time and give it a gentle reheat in the oven just before serving. Try to get good quality olives; Turkish, Italian, Spanish or Greek Kalamata olives all work well and really make a difference.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Potato, red onion, pepper and olive bake with cumin and chili flakes
 
Hope you enjoy this delicious all in one vegetarian course - Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. You can serve this lovely, gluten-free course as a side to grills or as part of a mezze spread.
Author:
Recipe type: Vegetables baked in olive oil with spices
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 1kg / 2.2 lb. medium potatoes, quartered
  • 2 medium red onions, cut in half and thinly sliced
  • 2 red bell pepper (or pointy pepper), deseeded, quartered and thinly sliced
  • 12- 14 good quality black olives, pitted and halved
  • 15 ml/ 3 tsp. ground cumin
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes (you can use more for a spicier taste)
  • 30 ml / 2 tbsp. olive oil
  • Salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 200 C/ 400 F
  2. Put the quartered potatoes in a large enough pan with plenty of cold water.
  3. Parboil or partially cook the potatoes for 10 minutes. Drain and set aside.
  4. Heat the olive oil in a pan and stir in the sliced red onions and peppers. Sautee for 5 minutes, until they start to soften up, turn the heat off.
  5. Grease the baking tray with a good drizzle (about 2 tbsp.) of olive oil. Combine the parboiled potatoes, sautéed red onions, peppers and the pitted black olives in the tray. Include any remaining olive oil in the pan of the sautéed red onions and peppers to the baking tray.
  6. Stir in the ground cumin and red pepper flakes over the vegetables. Season with salt and ground black pepper.
  7. Using your hands, combine the spices and the seasoning with the vegetables and olives, giving them a good mix.
  8. Bake for 35 minutes at 200 C/ 400 F and serve hot.

Ozlem’s Turkish Table Cookery Classes at Central Market Cooking Schools, TX – USA,
February 2015 (in Houston, Austin, San Antonio)

From Hearty Red Lentil Soup to Baklava in Milky Syrup, Sutlu Nuriye; Delights of Turkish Cuisine Made Easy

Look forward to returning Central Market Cooking Schools to teach Turkish Cookery Classes in February, 2015

Look forward to returning Central Market Cooking Schools to teach Turkish Cookery Classes in February, 2015

I am delighted to be returning to Central Market Cooking Schools in Texas, US in February 2015 to teach some delicious, wholesome examples of Turkish Cuisine, focusing on Southern Turkish Cooking.

Below is the schedule for my Turkish cookery classes:

Monday, February 16th, 6.30 pm – Central Market Cooking School in San Antonio – TX
Wednesday, February 18th, 6.30 pm – Central Market Cooking School in Austin – TX
Friday, February 20th, 6.30 pm – Central Market Cooking School in Houston – TX

You can view more details on these classes here; signing up for the classes will be through Central Market Cooking School website, as of 1st January 2015– please save the dates and I hope you can join us!

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15 Responses to Potato, red onion, pepper and olive bake with cumin and chili flakes

  1. joyce October 27, 2014 at 6:22 pm #

    this looks so delicious. i will be making it soon! thanks for another wonderful recipe!

    • Ozlem Warren October 27, 2014 at 8:43 pm #

      Merhaba Joyce, you are very welcome – a touch of cumin and red pepper flakes add some magic to the vegetables, hope you enjoy it – afiyet olsun : )

  2. Peri's Spice Ladle October 28, 2014 at 5:00 am #

    Beautiful hearty bake of vegetables and love the bite of olives in it:) So excited to have have you back in the US, fingers crossed we can meet! XxPeri.

    • Ozlem Warren October 28, 2014 at 2:16 pm #

      Many thanks Peri, i am excited to be back and even more excited about the prospect of meeting up, fingers crossed!:) xx Ozlem

  3. BacktoBodrum October 28, 2014 at 12:36 pm #

    We are just starting to get good juicy red onions back in Bodrum now. I love them.

    • Ozlem Warren October 28, 2014 at 2:15 pm #

      Good to hear it BB, enjoy the new harvest kirmizi sogan, cok selamlar : )

  4. senior dogs abroad October 28, 2014 at 1:17 pm #

    You know, Özlem, potatoes are one of our favorite vegetables and in my opinion, Turkish potatoes are among the world’s best. All I had to do was look at your photo, and my mouth was watering. Thanks! It will be on the menu this week. Ailene selam söyle bizden, çok öptük. J

    • Ozlem Warren October 28, 2014 at 2:14 pm #

      Merhaba Jolee, I was drooling over your sweet potatoes, I know what you mean. Potatoes are a big favorite with us too and so many ways to flavor them, I am glad this one will be in your menu – afiyet olsun! Cok sevgilerimizle, Ozlem

      • senior dogs abroad November 1, 2014 at 8:19 am #

        Özlem, I made them and served them last night with palamut. They were delicious and the combo was perfect. Thanks again. This will be a regular on our menu. J

        • Ozlem Warren November 1, 2014 at 2:11 pm #

          Absolutely delighted to hear it dear Jolee, afiyet olsun!!:) Cok sevgiler, Ozlem

  5. Phil in the Kitchen October 29, 2014 at 12:05 am #

    I love that set of flavours for that simple combination of ingredients. Such fine colours too.

    • Ozlem Warren October 29, 2014 at 12:37 pm #

      Many thanks Phil, high praise indeed, coming from you, glad you’ve enjoyed it.

  6. Alan October 29, 2014 at 5:35 pm #

    Janet says I have to thank you because I made a slight variation of this dish and it was delicious – me cooking and smiling at the same time is a big deal! So, thank you for the idea and the guidence. 😀

    • Ozlem Warren October 29, 2014 at 9:41 pm #

      So happy to hear it Alan, you are very welcome, so delighted that you enjoyed – and made the dish yourself with a smile 🙂 Janet must be delighted, very kind of you both to let me know. Cok selam ve sevgiler, Ozlem

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  1. Potato, red onion, pepper and olive bake with cumin and chili flakes | Recipe Blogs, Recipes - October 28, 2014

    […] Merhaba to you all; this week, I would like to share this favorite easy, delicious all in one vegetarian course – Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy Turkish red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. The sweetness of peppers and red onions also give a lovely contrast to juicy, salty olives and Read More       […]

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