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) 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

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