Title: Basil-Cumin-Fennel Potatoes
Categories: Vegetable
Yield: 1 Servings

	x	Potatoes, cooked peeled, and
		Cut into 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 (optional)

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@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

previous

next