Turkish Patatesli Potato Pide Recipe :: The Meatwave

Turkish Patatesli Potato Pide Recipe :: The Meatwave

meatwave.com

Patatesli pides match a uniquely earthy and mildly spicy potato filling with a crispy and slightly chewy dough to make an excellent meal.

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Cooking tools:

  • Kettle pizza oven
  • Dutch oven
  • Pot
  • Colander
  • Paring knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Potato masher
  • Pizza peel
  • Rolling pin
  • Mixing bowl
  • Kitchen scale
  • Stove
  • Oven
  • Spatula
  • Plate
  • Chef's knife

Ingredients

  • 20 ounces (about 4 cups) all-purpose flour
  • .5 ounce (about 3 teaspoons) instant yeast
  • .35 ounces (about 1 tablespoon) kosher salt
  • .15 ounces (about 1 teaspoon) sugar
  • 12 ounces lukewarm water
  • 1 1/8 ounces (about 3 tablespoons) Extra Virgin olive oil
  • 1lb russet potatoes, peeled and cut into 2-inch chunks
  • 2 tablespoons butter
  • 3/4 cup finely chopped yellow onion
  • 1 tablespoon tomato paste
  • 2 teaspoons Turkish hot red pepper paste
  • 1/2 teaspoon Urfa pepper flakes
  • 1/4 teaspoons cumin
  • 1/4 cup finely chopped parsley, divided
  • Kosher salt
  • Freshly ground black pepper

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