Total Time
Prep 15 mins
Cook 45 mins

Adapted from the Potato Harvest Cookbook, this is an Indian recipe. The potatoes come out with a nice golden crust!

Ingredients Nutrition


  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!


Most Helpful

Wow, these are good! They were the main part of last night's breakfast for dinner. The potatoes were on a plate with bacon and eggs. The amazing flavors of the potatoes were really the star of the show. This is a recipe that I will surely make again.

Annacia December 03, 2013

OUTSTANDING as can be!
I ABSOLUTELY LOVE this recipe!
was the PERFECT compliment to Chicken Tikka Marsala made last night!
DH said this recipe was a DELIGHT!

mickeydownunder January 03, 2012

Nice blend of flavors! It was my first time using fennel seeds in something else other than tea. I bet my neighbors had no idea what was cooking.Enjoyed it very much,Sharon. Thanks for sharing.

littlemafia March 21, 2010

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