Spiced Fennel Potatoes
The chilli and fennel seeds give this Indian potato side dish a lovely touch of heat and crunch.
Ingredients
- 500g new potatoes quartered
- 4 tbsp sunflower oil
- 4 cloves garlic crushed
- 2 tsp mild chilli powder
- 1 tbsp fennel seeds (see Notes)
- 2 green chillies deseeded and finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the potato quarters in boiling salted water until tender, about 10 minutes.
- Heat the oil in a large frying pan or skillet over a medium high heat, then fry the garlic for 1 minute. Add the chilli powder, fennel seeds, potatoes and chillies, and cook for a further 4 to 5 minutes.
- Season with salt and freshly ground black pepper and serve immediately.
Notes
- Alternative suggestion - replace the fennel seeds with a handful of fresh fenugreek leaves.
- This spiced fennel potatoes recipe can easily be adapted if you’re cooking for less or more people.