Basil-Cumin-Fennel Potatoes
Submitted by jlmolla
Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.
YIELD
1 servingsPREP
20 minCOOK
25 minREADY
45 minSometimes the simplest recipes hit the hardest.
Diced potatoes get fried in hot oil until golden and crusty, with cumin and fennel seeds crackling in the pan and releasing that warm, earthy fragrance that makes you stop what you’re doing and hover over the stove.
A pinch of cayenne brings gentle heat, and a generous shower of chopped fresh basil right at the end ties it all together with a bright, peppery finish.
They’re ridiculously good on their own, but stuff them into a warm flour tortilla or pita with a drizzle of cool yogurt and you’ve got a meal that punches way above its weight.
Kitchen Tips
- Cut potatoes into even ½-inch dice so they crisp uniformly; bigger pieces stay soft in the center
- Let the cumin and fennel seeds sizzle in the hot oil for just a few seconds before adding potatoes to bloom their flavor without burning
- Resist the urge to stir constantly; letting the potatoes sit builds that crunchy golden crust
- If serving with yogurt, season the potatoes a little heavier since the yogurt mellows the spice
Ingredients
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.
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