A delightful twist on classic home fries, infused with aromatic spices for a flavorful experience.
Place the potatoes in a large pot and cover with water.
Ensure the potatoes are evenly sized for consistent cooking.
Bring the water to a boil, then reduce heat and simmer until the potatoes are tender, about 30 minutes.
Test the potatoes with a fork; they should be easily pierced.
Drain the potatoes, let them cool slightly, then peel and chop into bite-sized cubes.
Peeling is easier when the potatoes are still slightly warm.
In a food processor, blend the ginger, garlic, salt, turmeric, and a splash of water into a smooth paste.
Add water gradually to achieve the desired consistency.
Heat the olive oil in a nonstick frying pan over medium heat.
Ensure the oil is hot enough to sizzle when spices are added.
Add the fennel seeds to the hot oil and cook for 30 seconds until aromatic.
Stir constantly to prevent burning.
Stir in the spice paste and cook for 2 minutes.
Keep stirring to avoid sticking.
Add the potato cubes to the pan and toss to coat evenly with the spice mixture.
Ensure all potato pieces are well-coated for maximum flavor.
Fry the potatoes for 10-15 minutes, turning occasionally, until golden brown and crispy.
Avoid overcrowding the pan for even crisping.
Garnish with fresh cilantro before serving.
Serve immediately for the best texture and flavor.
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