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Main course · Turkish

Patates Kavurma (Sautéed New Potatoes with Peppers and Dill)

35 min Serves 4 ~226 kcal/serving ~£4.00 (£1.00/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g new potatoes
  • 1 red pepper
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp fresh dill, chopped

Nutrition (per serving)

Calories
226 kcal
Protein
3.5 g
Carbohydrate
28.3 g
of which sugars
5.7 g
Fat
10.8 g
of which saturates
1.6 g
Fibre
3.7 g
Salt
0.05 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the new potatoes in salted water for 12-15 minutes until just tender; drain and halve any larger ones.

  2. 2

    Heat the olive oil in a large frying pan and cook the onion, garlic cloves and red pepper for 6 minutes until softened.

  3. 3

    Add the potatoes and cook for 8-10 minutes, stirring occasionally, until golden in places.

  4. 4

    Stir in the fresh dill and season with salt and black pepper before serving.

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