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Afghani potatoes with a fried egg & crackling cumin oil


  • Cook the potatoes in lightly salted, boiling water until almost tender. Drain well and, when cool enough to handle, cut in half or quarters.
  • Then heat a little oil in a wok (or large heavy-bottomed pan) and sauté the potatoes until golden.
  • Add 1 tspn chilli flakes with the ground cumin and toss to toast the spices.
  • Then add the spinach with a little extra oil and toss well.
  • At the same time, fry the eggs in a non-stick pan until crisp around the edges.
  • In another pan, heat the extra virgin olive oil with the remaining chilli flakes and cumin seeds until it begins to crackle.
  • Combine the yoghurt with the lemon juice and garlic.
  • To serve, mound the potatoes on individual dishes, top with 1 fried egg and sprinkle with quite a bit of the lemon yoghurt and then a little crackling oil and chopped coriander over the top.


  • 12 chats (baby potatoes)
  • sea salt & freshly ground pepper
  • olive oil
  • 2 tspn chilli flakes
  • 2 tspn ground cumin
  • a good handful of baby spinach, cleaned
  • ½ cup plain yoghurt
  • ½ lemon
  • 2 garlic cloves, crushed
  • 2-4 large eggs
  • 75 ml extra virgin olive oil
  • 1 tspn cumin seeds
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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