Kachalu Tikka (کچالو تکّه) — Afghan Crispy Spiced Potato Wedges

• 900 gRusset potatoes, scrubbed (cut into 8 wedges each (about 2.5 cm thick))
• 2 gBaking soda (about 1/2 tsp)
• 8 gFine salt (about 1 1/4 tsp)
• 45 mlNeutral oil (sunflower or canola) (about 3 tbsp)
• 10 gCornstarch (about 1 tbsp)
• 4 gKashmiri chili powder (about 2 tsp)
• 3 gGround cumin (about 1 1/2 tsp)
• 3 gGround coriander (about 1 1/2 tsp)
• 1.5 gTurmeric (about 1/2 tsp)
• 2 gGaram masala (about 1 tsp)
• 2 gAmchur (dried mango powder) (about 1 tsp)
• 30 mlFresh lemon juice (about 2 tbsp)
• 10 gFresh cilantro, finely chopped (about 1/3 cup loosely packed)
• 1Green chili, thinly sliced (optional for heat)

Instructions

1. 1

   Heat the oven to 230°C (450°F) and place a heavy sheet pan inside to preheat for at least 10 minutes. Cut the potatoes into evenly sized wedges so they cook at the same rate, then rinse them under cold water until the water runs mostly clear.

2. 2

   Bring a large pot of water to a boil and add the baking soda and 8 g salt. Add the potato wedges and parboil for 7 minutes, until the edges look slightly softened but the centers are still firm.

3. 3

   Drain the potatoes thoroughly and let them steam-dry in the colander for 5 minutes to shed surface moisture. Sprinkle the cornstarch over the hot wedges and toss firmly for 20–30 seconds to rough up the edges, which creates a starchy coating that crisps in the oven.

4. 4

   In a small bowl, mix Kashmiri chili powder, cumin, coriander, turmeric, garam masala, amchur, and 4 g salt. Drizzle the wedges with the neutral oil, add the spice mix, and toss until every wedge is evenly coated and lightly stained red-gold.

5. 5

   Carefully remove the hot sheet pan from the oven and spread the wedges in a single layer with space between them. Roast for 20–22 minutes, then flip each wedge and roast 8–10 minutes more until deeply browned and crisp at the edges.

6. 6

   Transfer the hot wedges to a bowl and immediately add the lemon juice so it clings to the crust without making the potatoes soggy. Finish with chopped cilantro and sliced green chili, toss once more, and serve right away while the exterior is still crackly.