Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, December 26, 2014

Turkish Roasted Sweet Potatoes

Roasting sweet potatoes brings out their natural sweetness, and a little salt and pepper are all you need to make a flavorful, no-fuss side dish. This recipe adds extra layers of flavor—without extra layers of fuss. Combine the dressing ingredients, toss the potatoes in it, and roast.

See more about Turkish hot pepper paste here. It’s worth finding.

Serves 4

  • 2 tbsp Turkish hot pepper paste
  • 2 tbsp water
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp sesame seeds, plus more for garnish
  • sea salt
  • freshly ground black pepper
  • 1 lb sweet potatoes, peeled and cut into small wedges
  • chopped chives, for garnish
Potato Wedges and Turkish Pepper Paste
  1. Preheat the oven to 400° F. Line a shallow baking pan with parchment paper.
  2. Combine the hot pepper paste, water, olive oil, vinegar, and 2 teaspoons sesame seeds in a large bowl and season with salt and pepper. Add the sweet potato wedges and toss to combine.
  3. Spread the potato wedges on the prepared baking pan and roast until tender and browned, turning once halfway through, 20-25 minutes.
Red Pepper Paste Mixture
Coated Potatoes
Ready to Roast
Roasted Potatoes
Transfer the roasted potatoes to a serving bowl and sprinkle with sesame seeds, chopped chives, and sea salt. Serve hot.

Turkish Roasted Sweet Potatoes

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