Free Recipe Basil-Cumin-Fennel Potatoes
Recipe Type: Free Vegetable Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Basil-Cumin-Fennel Potatoes Recipe
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)
Basil-Cumin-Fennel Potatoes Preparation
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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