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Persian Potato Side 2

Serves 4 to 6 Side vegetarian, Sides

Persian Potato Side 2

Persian Potato Side 2 is a cherished staple of Persian home cooking, often prepared when family and friends gather around the table for a shared meal. While it may not be the star of a festive spread, its presence is a comforting constant, embodying the warmth of a Persian kitchen. This dish, with its roots deeply embedded in family traditions, is an example of the everyday culinary artistry that elevates simple ingredients into something memorable.

Here, hearty potatoes are generously coated in oil, then dusted with paprika, and seasoned with fine sea salt and black pepper. The result is a dish that is both crispy and tender, offering a satisfying balance of spice and savor. Each bite delivers a comforting warmth, making it an ideal companion to a variety of main dishes, yet it stands robustly on its own. The home cook's touch ensures that the flavors are perfectly harmonized, making this dish a beloved part of any meal.

Ingredients

  • 1 kgpotatoes
  • 80 mloil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Peel 1 kg of potatoes and cut them into evenly sized cubes, about 2 cm each. This ensures they cook at the same rate, giving you a consistent texture throughout the dish.
  2. Heat 80 ml of oil in a large, heavy-bottomed skillet over medium heat. The oil should shimmer slightly, indicating it's hot enough to start cooking.
  3. Add the potato cubes to the skillet, spreading them out in an even layer. Stir occasionally to coat them evenly with oil, and cook until they begin to develop a golden crust on the edges, about 10 minutes.
  4. Sprinkle 1 tsp of paprika over the potatoes, stirring well to ensure each piece is coated with the spice. The paprika will add a warm color and depth of flavor to the dish.
  5. Continue cooking the potatoes, stirring occasionally, until they are tender when pierced with a fork and have a crispy exterior, about another 10 minutes. Adjust the heat as necessary to prevent burning.
  6. Season the potatoes generously with fine sea salt and black pepper to taste. Toss them gently to distribute the seasoning evenly.
  7. Transfer the potatoes to a serving dish and serve warm. The dish should have a pleasing aroma of paprika and a satisfying crunch from the crispy edges.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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