Basil-Cumin-Fennel Potatoes

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.