Basil-cumin-fennel Potatoes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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
Directions:
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 youre 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
Source from luhu.jp
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 youre 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
Source from luhu.jp