Potatoes on Ketsi

1. 1

   Wash and peel the potatoes. Cut into even half-moon slices about 1 cm thick, then dry thoroughly.

2. 2

   Use a ketsi suitable for stovetop cooking, heating it gradually according to its maker’s instructions; a heavy frying pan also works. Warm the sunflower oil over medium heat and add the potatoes in an even layer.

3. 3

   Fry over medium to medium-low heat, turning occasionally, for about 20 - 25 minutes until golden outside and tender all the way through. Lower the heat if the surface browns before the centre softens.

4. 4

   While the potatoes cook, finely chop the garlic and cilantro separately.

5. 5

   When the potatoes are tender, lower the heat and stir in the garlic, salt and black pepper. Cook for about 1 - 2 minutes, stirring, until the garlic is fragrant.

6. 6

   Remove from the heat, scatter over the chopped cilantro and serve immediately.

1 serving ≈ 215 g

Nutrition values are estimates. - means data is unavailable.