• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsSelenium, Zinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small red potatoes

  2. Salt

  3. 2 tablespoons vegetable oil

  4. 1 teaspoon fennel seeds

  5. 1 teaspoon ground coriander

  6. 1/2 teaspoon turmeric

  7. 1/2 teaspoon dried thyme

  8. 1 teaspoon kosher salt

  9. 1/2 teaspoon ground black pepper

  10. 2 tablespoons minced fresh cilantro

  11. Squeeze fresh lime or lemon , optional

Instructions Jump to Ingredients ↑

  1. Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.

  2. In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds ; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander , turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.


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