Basil-Cumin-Fennel Potatoes

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Title: Basil-Cumin-Fennel Potatoes
Categories: Veg-cook, August
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

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