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Basil-Cumin-Fennel Potatoes -

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    Source: eat-the-seasons.comReport recipe

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    1. 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 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

    2. 94, Aug.

    3. 30, 1994. Formatted by Sue Smith, S.Smith

    4. 34, TXFT

    5. MMCONV

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