Baked potatoes with onions, tomatoes and olives (Zeytinli patates bastisi) from Sebze: Vegetarian Recipes from My Turkish Kitchen (page 138) by Özlem Warren

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Zingy salad with red cabbage, carrot and sweetcorn (Karişik mevsim salatasi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rebecca_qjfvam on May 10, 2026

    I was a little disappointed in this one. The ingredients are all favorites of mine, so I expected to love it but it was kinda middle of the road. I think the texture of the potatoes is where it mostly missed the mark. If I did again I would consider if a mandolin would be worth procuring, or more likely sautéing in smaller batches or using baby potatoes instead.

  • Lepa on February 27, 2026

    This was really good- thank you to @Jane for highlighting it. We ate this with Greek meatballs and some feta- a very satisfying meal. I was a bit skeptical about the timing but it was perfect.

  • Jane on November 12, 2025

    This recipe was so much more than the sum of its parts. Very simple - just potatoes, onions, tomatoes, olives and herbs - but it tastes so good. I used baby potatoes (halved) rather than chopped larger potatoes. I would happily have this for dinner on its own. Now tagged as Favorite Recipes which I apply sparingly.

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