I always thank my mother Annie for passing on this excellent recipe of hers to make Turkish roast potatoes (i.e. with Annurca apples, Tropea onions and plum tomatoes) in a new and delicious way.
Because they are always roast potatoes, but so fragrant and aromatic that they will win you over immediately and you will make them again and again millions of times.
Here’s what you need for about 4 people.


  • Red potatoes (700 gr)
  • Tropea red onions (4-5)
  • “Annurca” apples (4: one for each diner)
  • Perino (or pachino) tomatoes, a bunch
  • Lemon (a few slices)
  • Rosemary
  • Extra virgin olive oil, salt, pepper, nutmeg to taste.

Wash the red potatoes well – scrubbing them, leaving them in their skins. Wash the onions, cherry tomatoes and annurche apples (choose the smallest ones).

At this point, cut the potatoes into pieces – leaving the peel on, please – approximately the size of half a Tropea onion or a cherry tomato. Make four cross incisions on the apples.

Line a baking tray with baking paper and arrange the potatoes, onions, cherry tomatoes and apples; here and there insert two slices of lemon. Salt and pepper well, add a little nutmeg and rosemary (if you want also a few cloves of garlic) and drizzle with enough extra virgin olive oil for roasting.

Bake at 200°C for about 45 minutes and then check. A fantastic smell will spread around the kitchen.

Everything will be ready when the potatoes are soft when touched by the fork. Serve everything hot, including the apples.

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