Kumpir is a Turkish XXL baked potato, slow-roasted in the oven until the skin is crispy and the inside is soft. The potato is split open, the flesh is mashed creamy with butter and cheese, and then it is loaded with fresh salads, vegetables and toppings. It is not a snack. It is a full meal.
Sounds simple. It is. And that is exactly why it works so well.
In Turkey, kumpir is sold on almost every street corner, with the most famous stalls in the Ortaköy neighbourhood of Istanbul. In the Netherlands the dish is catching on fast. At Potaé, everything revolves around that one potato: we are The Kumpir Company, the first and only dedicated kumpir chain in the Netherlands. In this guide we explain what kumpir is, where it comes from, how it is made and what you can put on it.
What is kumpir, exactly?
Kumpir is a large, floury potato that is baked in foil and then made creamy on the inside with butter and cheese. After that you load it up with toppings of your choice. Think of it as the Turkish version of a baked potato, only bigger, creamier and far more generously loaded.
The difference with a regular baked potato comes down to three things:
- The size. Kumpir is made with extra-large, floury potatoes. One kumpir is a whole meal.
- The mash. The hot flesh is mashed right inside the skin with butter and cheese until smooth. That creates the signature creamy base.
- The toppings. Then you choose. From corn and olives to salads, meat, tuna or sauces.
All those toppings make a kumpir filling and complete. It is street food that eats like a proper lunch or dinner.
Where does kumpir come from?
Kumpir is a Turkish street food that became famous in Istanbul. The best-known spot is the Ortaköy neighbourhood on the Bosphorus, where dozens of stalls sell nothing but these loaded potatoes.
Interestingly, the word itself is not originally Turkish. According to linguistic research, “kumpir” entered Turkish by way of the Balkans. Its root lies in the Palatine German and Alemannic word Grumbier or Grummbeere, which literally means “ground pear” (potato). German-speaking settlers, the Danube Swabians, carried the word into Southeastern Europe, where it became krumpir or krompir in Serbo-Croatian and krumpli in Hungarian. Balkan Turks eventually brought it to Anatolia. Source: Wikipedia.
In short, the name travelled along with the potato itself, right across Europe, and took on its own irresistible form in Turkey.
How is a kumpir made?
Making a kumpir comes down to three steps: bake, mash and load. The skill is in the base, because a good kumpir lives or dies by a crispy skin and a creamy inside.
Step 1: bake the potato
You start with a large, floury potato. It is scrubbed clean, rubbed with a little oil and salt, wrapped in aluminium foil and baked slowly. Slowly is the key word here. That is what makes the flesh butter-soft and the skin crispy.
Step 2: mash with butter and cheese
As soon as the potato comes out of the oven, it is sliced open lengthwise, but not all the way through. The hot flesh is mashed inside the skin with a generous knob of butter and grated cheese. In Turkey that is traditionally kaşar, a cheese similar to a young mature cheese. Mozzarella, or a blend, works well too. Mash until smooth and creamy.
Step 3: load with toppings
Now comes the best part. You pick your toppings and pile them on. Classic choices include corn, olives, pickles, red cabbage, sausage and salads such as kısır, a spicy bulgur salad. Finish with a sauce.
Want to try it without the kitchen work? You can simply order our kumpir and leave the baking to us.
What goes on a kumpir? Toppings and sauces
Almost anything goes on a kumpir, and that is the charm of it. The creamy base of potato, butter and cheese pairs with both fresh and savoury toppings.
Popular toppings include:
- Corn, peas and carrot
- Green and black olives
- Pickles and red cabbage
- Kısır (Turkish bulgur salad) and Russian salad
- Sausage, chicken or tuna
- Fresh vegetables and salads
For sauces, think garlic sauce, yogurt sauce, mayonnaise or ketchup. At Potaé we keep it fresh and full of flavour, with plenty of vegetables and homemade combinations. Curious about the options? Take a look at our menu for the regular favourites and seasonal specials.
Is kumpir healthy?
Kumpir can be a surprisingly balanced meal, because the base is simply potato: rich in fibre, potassium and vitamin C. How healthy your kumpir is depends mostly on your toppings and how much butter, cheese and sauce you add.
Go for plenty of fresh vegetables and salads and you get a filling meal with a good amount of fibre and vitamins. Pile on extra cheese and creamy sauces and the numbers climb. A complete kumpir contains roughly 400 to 600 kcal depending on the toppings, according to various recipe sources such as The Mediterranean Dish and Calorique. That makes it a proper meal, not a quick bite.
At Potaé we are vegetarian-forward, with vegan, vegetarian, chicken and tuna options. Fresh, homemade and bursting with flavour. Want to know which potato we use and why? Read more about our potatoes.
How do you eat a kumpir?
The easiest way to eat a kumpir is with a fork, straight from the skin. The potato sits like a little boat, full of creamy flesh and toppings, so you just dig down through all the layers.
The skin itself is edible if it has been cleaned well, but many people leave it and eat only the creamy inside. Either way, mix the toppings gently through the potato so every bite is a combination of creamy, fresh and savoury.
Kumpir at Potaé: The Kumpir Company
Potaé is the first and only dedicated kumpir chain in the Netherlands. We do one thing, and we do it well: the perfect kumpir. You will find us in Amsterdam (Bos en Lommer) and Almere (Korte Promenade), and we are growing fast with catering, festivals and new franchise locations in places like Utrecht, Rotterdam and Hoofddorp.
Hungry yet? Order your kumpir online or drop by one of our stores. Entrepreneurs interested in our concept can read more on our franchise page.
Frequently asked questions
What is kumpir in English?
Kumpir is a Turkish baked potato, also called a loaded or stuffed potato. It is a large, floury potato that is mashed creamy with butter and cheese and then topped with salads, vegetables and toppings of your choice.
Where does the name kumpir come from?
The name entered Turkish through the Balkans and goes back to the Palatine German word Grumbier or Grummbeere, meaning “ground pear”, or potato. German-speaking settlers carried the word into Southeastern Europe, from where it reached Anatolia.
How many calories are in a kumpir?
A complete kumpir contains roughly 400 to 600 kcal, depending on the toppings and how much butter, cheese and sauce you add. Choose plenty of fresh vegetables and salads and it stays on the lighter side. Extra cheese and creamy sauces make it richer.
Is kumpir vegetarian?
Kumpir is easily vegetarian or even vegan, because the base is simply potato with vegetables. At Potaé we offer vegan, vegetarian, chicken and tuna options, so everyone can pick a version that suits them.
Do you eat the skin of a kumpir?
You can, as long as the skin has been cleaned well. Many people eat mainly the creamy inside and leave the skin, especially when eating it on the go. It is a matter of taste.
Where can you eat kumpir in the Netherlands?
At Potaé, The Kumpir Company, with locations in Amsterdam (Bos en Lommer) and Almere (Korte Promenade). We are also growing through catering, festivals and new franchise locations in places like Utrecht, Rotterdam and Hoofddorp.
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In short
Kumpir is a Turkish XXL baked potato, mashed creamy with butter and cheese and generously loaded with fresh salads and toppings. Not a snack, but a full, flavour-packed meal with a history that reaches all the way back to the street stalls of Istanbul. Ready to try one? Order at Potaé and taste for yourself why one potato deserves this much attention.