This Turkish Köfte & Potato Traybake is one of those bold, comforting, one-pan dinners that delivers on every level. Juicy spiced lamb köfte are baked alongside crispy seasoned potatoes, then finished in a bright, punchy lemon garlic sauce that soaks into everything in the tray.
What really sets this Turkish Köfte & Potato Tray bake apart is the citrus garlic lemon garlic sauce baked into the tray at the end.
It creates three layers of flavour in every bite:
- smoky, spiced köfte
- crispy, seasoned potatoes
- That final bake allows the sauce to soak directly into the potatoes and köfte, rather than just sitting on top.
The lamb is mixed with Turkish pepper paste, warming spices, garlic and herbs, creating deeply flavoured köfte that stay tender and juicy as they roast. The potatoes are parboiled first, then coated in spices and olive oil so they crisp up beautifully in the oven before being finished in the lemony butter sauce.
I love serving this straight from the tray with a simple salad, flatbreads or garlic yoghurt on the side.
Jump to:
Why You'll Love This Recipe
- One tray, minimal washing up
- Juicy, flavour-packed lamb köfte
- Crispy, spiced potatoes
- Bright lemon garlic sauce
- Perfect for family dinners
- Great for meal prep
What is Köfte?
Köfte is a traditional dish found across Turkish, Greek, Middle Eastern and South Asian cuisine, made from minced meat (often lamb or beef) mixed with onions, garlic, herbs and spices.
In this recipe, the köfte are baked in the oven rather than grilled, making it an easy, fuss-free version that still delivers big flavour.
The addition of Turkish pepper paste and warming spices gives them depth, heat and richness that pairs perfectly with the lemon garlic butter sauce.
Ingredient Notes
Lamb Mince - Lamb mince is ideal here because it has enough fat to keep the köfte juicy while roasting at a high temperature. It also holds all the spices beautifully.
Turkish Pepper Paste - This adds deep, smoky sweetness and a subtle heat. It's key to getting that authentic Turkish flavour.
Aleppo Chilli Flakes - Aleppo chilli is fruity, mild and slightly smoky, adding warmth without overpowering the dish.
Onions - The grated onions add moisture and flavour throughout the köfte mixture. Squeezing out the excess liquid helps prevent the mixture from becoming too wet whilst still retaining all of the onion flavour.
Fresh Parsley - Fresh parsley adds brightness and freshness, balancing the richness of the lamb and complementing the warming spices.
Garlic - This recipe uses plenty of garlic in both the köfte mixture and the lemon garlic butter sauce. In the köfte it provides savoury depth, whilst in the sauce it creates a fragrant, aromatic finish.
Eggs - Eggs help bind the köfte mixture together, making it easier to shape and helping the meat retain moisture as it cooks.
Spice Blend - Cumin, coriander, smoked paprika, onion powder, cayenne pepper, salt and black pepper create the signature flavour profile of the köfte.
Potatoes - Floury potatoes work particularly well in this recipe as they become fluffy inside whilst developing crispy edges during roasting.
Cornflour - Cornflour is the secret to achieving extra crispy potatoes. It creates a light coating that crisps beautifully in the oven.
Potato Seasonings - The potatoes are coated in a mixture of Aleppo chilli, cumin, smoked paprika, coriander, allspice, oregano and salt.
Olive Oil - Olive oil is used throughout the recipe. It helps the potatoes crisp up, keeps the köfte moist and forms the base of the lemon garlic butter sauce.
Lemon Juice - Fresh lemon juice is essential for the sauce. It cuts through the richness of the lamb and brings freshness to the finished dish.
Stock - Chicken or vegetable stock forms the body of the sauce and helps carry the lemon and garlic flavours throughout the tray.
Salt and Pepper -A final seasoning of salt and pepper in the sauce ensures all of the flavours are balanced and properly seasoned before serving.
How to Make One Tray Turkish Köfte & Potato Traybake
Step 1 - Parboil the Potatoes
Bring a large pot of salted water to the boil. Add the chopped potatoes and boil for 10 minutes until just starting to soften. Drain well and allow them to steam dry for a few minutes.
Step 2 - Season the Potatoes
Add the potatoes to a large bowl and toss with cornflour, Aleppo, cumin, smoked paprika, garlic powder, coriander, allspice, oregano, salt and olive oil. Mix well until evenly coated.
Step 3 - Make the Köfte
In a large bowl, combine lamb mince, parsley, onions, garlic, eggs, olive oil, Turkish pepper paste and all spices. Mix thoroughly with your hands until fully combined and slightly sticky. Shape into small oval köfte or meatballs.
Step 4 - Make the Lemon Garlic Sauce and Assemble the Tray bake
Make the Lemon Garlic Sauce. Preheat oven to 210°C.
Add potatoes to a large roasting tray along with optional chillies and red onion. Nestle the köfte evenly throughout the tray. Bake for 10 minutes, pour over the lemon sauce. Return to the oven for 5-8 minutes so the sauce doesn't just sit on top, it bakes into everything, creating a glossy, flavour-packed glaze that clings to the lamb and potatoes.
What to Serve With It
- Garlic yoghurt
- Flatbreads
- Simple cucumber salad
- Vermicelli Rice or bulgur
- Pickled chillies
- Hummus
- Zhoug or Zhoug with Yoghurt or Zhoug with Tahini
- Ezme - A Turkish Dip/Mezze
- Authentic Turkish Tomato, Parsley and Red Onion salad
- Quick Turkish Sumac Onions (5 Minutes Prep)
Tips and Notes
- Don't skip parboiling the potatoes, it gives the best texture but also ensures that the potatoes and Kofte finish cooking together in the oven.
- Use your hands when mixing the köfte for the best texture
- Don't overcrowd the tray or the potatoes will steam
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until piping hot.
Frequently Asked Questions
Can I make Turkish köfte ahead of time?
Yes. You can prepare the köfte mixture up to 24 hours in advance and keep it covered in the fridge. You can also shape them ahead of time so they're ready to go straight into the tray.
Can I freeze köfte?
Absolutely. The raw köfte can be frozen in a single layer, then transferred to a container or bag. They can be cooked straight from frozen, just add a few extra minutes to the cooking time.
Cooked leftovers also freeze well for up to 2 months.
Can I use beef instead of lamb?
Yes. Beef mince works well, although lamb gives a richer, more traditional Turkish flavour. If using beef, try to use a slightly higher fat percentage to keep the köfte juicy or use a mix of both.
More Turkish Recipes
Izmir Kofte - Baked Turkish meatballs with Potatoes in tomato sauce
Tavuk Sis - Turkish Chicken Shish Kebab
Adana Kebab - Turkish Lamb Kebabs
Easy Homemade Turkish Chicken Doner Kebab
Rate and Leave a Comment
Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too! you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
📖 Recipe
Turkish Köfte & Potato Traybake with Lemon Garlic Sauce
Ingredients
Kofte
- 2 kg Lamb Mince
- 50 g Flat Leaf Parsley Chopped
- 2 Onions Diced and water squeezed out
- 8 cloves Garlic Crushed
- 2 Eggs
- 2 tablespoon Olive Oil
- 4 tablespoon Turkish Pepper Paste Tatli biber salcasi or Aci Biber Salcasi (Hot version)
- 1 tablespoon Aleppo Pepper
- 4 teaspoon Cumin Powder
- 4 teaspoon Coriander Powder
- 2 teaspoon Smoked Paprika
- 2 teaspoon Onion Powder
- 2 teaspoon Cayenne Pepper
- 2 ½ teaspoon Salt
- 2 teaspoon Ground Black Pepper
Potatoes
- 1 ½ kg Potatoes Peeled and cut into 1 inch cubes
- 3 tablespoon Cornflour
- 2 teaspoon Aleppo Chilli Pul Biber
- 2 teaspoon Cumin Powder
- 2 teaspoon Smoked Paprika
- 2 ½ teaspoon Garlic Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon All Spice
- 9 tablespoon Olive OIl
- ¾ teaspoon Salt
- 2 teaspoon Dry Oregano
Lemon Garlic Sauce
- 6-8 cloves Garlic Crushed
- ½ Lemon Juice Only
- 3 ½ tablespoon Olive Oil
- 3 tablespoon Chicken Stock
- Salt and Pepper
Instructions
- Step 1 - Parboil the PotatoesBring a large pot of salted water to the boil. Add the chopped potatoes and boil for 10 minutes until just starting to soften. Drain well and allow them to steam dry for a few minutes.
- Step 2 - Season the PotatoesAdd the potatoes to a large bowl and toss with cornflour, Aleppo, cumin, smoked paprika, garlic powder, coriander, allspice, oregano, salt and olive oil. Mix well until evenly coated.
- Step 3 - Make the KöfteIn a large bowl, combine lamb mince, parsley, onions, garlic, eggs, olive oil, Turkish pepper paste and all spices. Mix thoroughly with your hands until fully combined and slightly sticky. Shape into small oval köfte or meatballs.
- Step 4 - Make the Lemon Garlic Sauce and Assemble the Tray bakeMake the Lemon Garlic Sauce. Preheat oven to 210°C.Add potatoes to a large roasting tray along with optional chillies and red onion. Nestle the köfte evenly throughout the tray. Bake for 10 minutes, pour over the lemon sauce. Return to the oven for 5-8 minutes so the sauce doesn't just sit on top, it bakes into everything, creating a glossy, flavour-packed glaze that clings to the lamb and potatoes.
Notes
A note on Nutrition info
The calories and fat content may appear higher due to the amount of oil used in the recipe. Nutrition calculators assume all of the oil and sauce is consumed, however some will remain in the tray after cooking, so the actual values per serving are likely to be lower.What to Serve With It
- Garlic yoghurt
- Flatbreads
- Simple cucumber salad
- Vermicelli Rice or bulgur
- Zhoug or Zhoug with Yoghurt or Zhoug with Tahini
- Pickled chillies
- Hummus
- Ezme - A Turkish Dip/Mezze
- Authentic Turkish Tomato, Parsley and Red Onion salad
- Quick Turkish Sumac Onions (5 Minutes Prep)
Tips and Notes
- Don't skip parboiling the potatoes, it gives the best texture but also ensures that the potatoes and Kofte finish cooking together in the oven.
- Use your hands when mixing the köfte for the best texture.
- Don't overcrowd the tray or the potatoes will steam.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until piping hot.Frequently Asked Questions
Can I make Turkish köfte ahead of time?Yes. You can prepare the köfte mixture up to 24 hours in advance and keep it covered in the fridge. You can also shape them ahead of time so they’re ready to go straight into the tray. Can I freeze köfte?
Absolutely. The raw köfte can be frozen in a single layer, then transferred to a container or bag. They can be cooked straight from frozen, just add a few extra minutes to the cooking time.
Cooked leftovers also freeze well for up to 2 months. Can I use beef instead of lamb?
Yes. Beef mince works well, although lamb gives a richer, more traditional Turkish flavour. If using beef, try to use a slightly higher fat percentage to keep the köfte juicy. Or use a mix of both.
Ashley says
The best mealprep recipe ever.
Safira says
So happy you enjoyed it. Thank you for the feedback!