Indian Home Fries

In a large pot, cover potatoes with water and bring to a boil.

Lower heat and simmer, covered, 30-35 minutes, until tender.

Drain, cool slightly, and peel.

Chop the potatoes into 1/2" cubes.

In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.

In a large nonstick frying pan, heat the olive oil over medium-high heat.

When hot, add the fennel and cook 30 seconds.

Remove pan from the heat, stir in the spice paste, then cook 2 more minutes.

Add the potatoes and stir to evenly coat them with the spice paste.

Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.

Sprinkle with cilantro or parsley to garnish.

Serve and enjoy!