Basil-Cumin-Fennel Potatoes
Yield
1 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
peeled, and cut into 1/2 inch dice |
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
cumin seeds
|
*
|
| 1 | x |
fennel seeds
|
*
|
| 1 | x |
basil
lots, chopped fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
(optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
peeled, and cut into 1/2 inch dice |
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
cumin seeds
|
*
|
| 1 | x |
fennel seeds
|
*
|
| 1 | x |
basil
lots, chopped fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
(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.
