1. In a large pot, cover potatoes with water and bring to a boil. 2. Lower heat and simmer, covered, 30-35 minutes, until tender. 3. Drain, cool slightly, and peel. 4. Chop the potatoes into 1/2" cubes. 5. In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed. 6. In a large nonstick frying pan, heat the olive oil over medium-high heat. 7. When hot, add the fennel and cook 30 seconds. 8. Remove pan from the heat, stir in the spice paste, then cook 2 more minutes. 9. Add the potatoes and stir to evenly coat them with the spice paste. 10. Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust. 11. Sprinkle with cilantro or parsley to garnish. 12. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
