How to make it

  • In large pot cover potatoes with water and bring to a boil.
  • Lower heat and simmer covered for 35 minutes.
  • Drain and cool slightly then peel and cut into cubes.
  • In a blender process water, ginger, garlic, salt, turmeric and red pepper until a paste is formed.
  • In a large preferably nonstick skillet heat oil over medium high heat.
  • When hot add the fennel and cook 30 seconds.
  • Remove from heat and stir in spice paste then cook 2 minutes.
  • Add potatoes and stir with a spatula to evenly coat with the spice paste.
  • Fry 10 minutes turning occasionally until potatoes have a golden brown crust.

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