Basil-Cumin-Fennel Potatoes
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Basil-Cumin-Fennel Potatoes
Last updated 6/12/2012 1:07:31 AM. Recipe ID 33548. Report a problem with this recipe.
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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
        x  Lots of fresh chopped basil
           (canned, dried would be
        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: (Chuck Narad).  rfvc Digest V94,
  Aug. 30, 1994. Formatted by Sue Smith, S.Smith34,
  using MMCONV

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Recipe ID 33548 (Apr 03, 2005)

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