Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe is from a cookbook titled Classic Afghan Cookbook. The potatoes are crispy on the outside and soft on the inside.

Ingredients Nutrition

Directions

  1. Wash the whole potatoes.
  2. Put the potatoes in a large dutch oven or another type of large vessel that you have filled with water.
  3. Bring the water to a boil, lower heat slightly, and boil for 20 minutes, or until tender.
  4. Remove the potatoes from the hot water and set aside until cool.
  5. Peel the potatoes and cut each potato into four long pieces (the long way).
  6. Heat the oil and fry the potatoes in batches, leaving enough room for easy turning.
  7. Fry until the potato pieces are golden.
  8. Drain on paper towels.
  9. Place the potatoes on a serving dish and sprinkle with the salt, pepper, and ground coriander.
  10. Serve with ketchup.

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