Kotlet Sib Zamini (کتلت سیب زمینی) — Persian Crispy Potato Cutlets

• 800 gRusset potatoes, peeled and cut into 3 cm chunks (About 4 medium; starchy potatoes give the best texture)
• 10 gFine salt (Plus more to season boiling water)
• 150 gYellow onion (About 1 medium; grated on the fine side)
• 1 largeEgg (About 50 g without shell)
• 2 tspGround turmeric (For color and warmth)
• 1 tspGround black pepper (Freshly ground if possible)
• 90 gPlain breadcrumbs (About 1 cup; for binding (not a coating))
• 240 mlVegetable oil (About 1 cup, for shallow-frying; use neutral oil with a high smoke point)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 3–4 cm. Add 10 g salt to the water. Bring to a boil, then simmer 18–22 minutes until a knife slides in easily. Drain well, return to the hot pot, and steam-dry 2 minutes to remove excess moisture.

2. 2

   Mash and cool: mash the hot potatoes until very smooth (a potato ricer or masher works best). Spread the mash on a tray or wide plate and cool 10–15 minutes until warm, not hot. Cooling prevents the egg from cooking on contact and helps the mixture bind without becoming gummy.

3. 3

   Prepare the onion properly: grate the onion finely, then squeeze it firmly in your hands or through a clean towel to remove as much juice as possible (aim for about 2 tablespoons pulp). Add the onion pulp to the cooled potatoes; removing juice keeps the cutlets crisp and prevents splitting in the oil.

4. 4

   Mix and rest: add the egg, turmeric, black pepper, and remaining fine salt to the potato mixture. Sprinkle in the breadcrumbs and mix until uniform, 45–60 seconds, without overworking. Cover and rest 10 minutes at room temperature so the breadcrumbs hydrate and the mixture becomes easier to shape.

5. 5

   Shape the cutlets: divide into 12 equal portions (about 90–95 g each). With lightly oiled hands, form oval patties about 8 cm long and 1.2–1.5 cm thick, smoothing any cracks. Keep shaped cutlets on a tray; if the mixture feels sticky, rest another 5 minutes before frying.

6. 6

   Shallow-fry: heat 1–1.5 cm oil in a heavy skillet over medium heat to 175–180°C (a breadcrumb should sizzle steadily). Fry in batches without crowding, 3–4 minutes per side, until deeply golden. Transfer to a rack or paper-lined tray; let rest 2 minutes before serving so the crust sets.