When considering what to do with potatoes I usually whip up a classic gratin, because I love throwing stuff in the oven and having a dish ready to serve. But thinking outside the box and breaking up the monotony that potatoes can become is almost literally my job and to be honest, I enjoy it.

Kumpir takes first place in this as it is more of a street food that is closely associated with Istanbul’s Ortaköy district. If you have never heard of kumpir: It is a baked potato that gets mashed in its own peel with some butter and cheese and you add whatever you like on top of it. From olives, salads with mayo or even kısır, to shredded vegetables, sausages, pickles and much more you can choose from a wide variety of toppings, and it makes for a fun dish that fits in your hand (most of the time at least) and is filling.

How to make kumpir?

Before doing any of the following steps you've got to find the right potato. And by right, I mean big. The bigger the better. But keep in mind that you want to find smooth ones, so no major lumps or the like.

Ingredients