Turkish Potato "Tost"

One of the benefits of reading a lot of Turkish recipe sites is that I have become much more adventurous in using my panini grill. I cook chicken breasts on it often, seasoning them and wrapping them in parchment paper; 4 or 5 minutes, turn them over and cook another 4 or 5 minutes, rest for another 4 or 5 minutes then unwrap and serve. There is also still the occasional grilled cheese sandwich. But I digress.

Here is another very popular Turkish recipe that requires a panini press. There is a surprising number of variations on this theme out there. The technique is mostly the same, except unlike as with the chicken, the potato tosts don't get wrapped up snugly to prevent leakage; the steam must get out. There will almost certainly be some leakage, though, so be sure there is a tray to catch it. 

I'm not sure these are quite so crisp and perfect as pan-cooked potato pancakes (which is what these are, basically) but wiping-up requirements notwithstanding, they are much neater and easier to make. Eat them while they are hot and crunchy. I suspect if they got cold, they could be re-heated in a hot skillet very quickly, but we had no leftovers so who knows for sure.

2 to 4 servings
45 minutes - 15 minutes prep time

450 grams (1 pound; 4 medium) white potatoes
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 to 1/2 teaspoon Aleppo pepper
  OR dried oregano OR za'atar
1 large egg
2 tablespoons sunflower OR olive oil
100 grams (3 ounces) grated old Cheddar cheese

Wash and trim the potatoes; peel them if you like. Grate them coarsely and squeeze them in handfuls until as dry as you can get them. Place them in a mixing bowl as you go. Add the seasonings and toss.

Add the egg, oil, and grated Cheddar, and mix well.

Cut a piece of parchment large enough, when folded in half, to fit your sandwich press with several inches hanging out on all three open sides. Spoon the mixture onto the parchment and spread it out evenly to fit the grill exactly. Press the top grill plate with its covering of parchment paper closed firmly. The parchment should not be tucked up around the potatoes; steam (and possibly some liquid) must be able to escape.

Cook the potato tost for 30 to 35 minutes, until nicely browned and cooked through. Cut into pieces and serve at once.





Last year at this time I made Greek Lemon Roasted Potatoes.

Posted in: Ontario Food