Basil-cumin-fennel potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Potatoes, cooked peeled, and | |
| Cut into 1/2 inch dice | ||
| x | A little garlic | |
| x | Equal amounts cumin seeds | |
| And fennel seeds (these | ||
| Should add the main | ||
| Flavors) | ||
| x | Lots of fresh chopped basil | |
| (canned, dried would be | ||
| Acceptable) | ||
| x | Salt | |
| x | Black pepper | |
| x | Cayenne (optional) | |
Directions
Heat some oil in a pan. When hot, throw in the cumin and fennel seeds. After a few seconds, put in the potatoes, along with the salt, black pepper, and cayenne. Fry the potatoes, stirring occasionally, until they get crusty. A minute before serving, add the basil. These can be eaten plain, or wrapped in a flour tortilla with yogurt, or in pita bread with yogurt. If you're combining them with yogurt, the spices should be a bit heavier, as the yogurt is fairly bland.
From: narad@... (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV