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  Recipe Home » Vegetables » Basil-Cumin-Fennel Potatoes
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  Basil-Cumin-Fennel Potatoes
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
each Potatoes, cooked peeled, and
Cut into 1/2 inch dice
each A little garlic
each Equal amounts cumin seeds
And fennel seeds (these
Should add the main
Flavors)
each Lots of fresh chopped basil
(canned, dried would be
Acceptable)
each Salt
each Black pepper
each Cayenne (optional)
Instructions:
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
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