Basil-Cumin-Fennel Potatoes

1. 1

   Heat some oil in a pan.

2. 2

   When hot, throw in the cumin and fennel seeds.

3. 3

   After a few seconds, put in the potatoes, along with the salt, black pepper, and cayenne.

4. 4

   Fry the potatoes, stirring occasionally, until they get crusty.

5. 5

   A minute before serving, add the basil.

6. 6

   These can be eaten plain, or wrapped in a flour tortilla with yogurt, or in pita bread with yogurt.

7. 7

   If you're combining them with yogurt, the spices should be a bit heavier, as the yogurt is fairly bland.

* Per serving · 4 servings · Values may vary.

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