Directions:
- In a large pot, cover potatoes with water and bring to a boil.
- Lower heat and simmer, covered, 30-35 minutes, until tender.
- Drain, cool slightly, and peel.
- Chop the potatoes into 1/2 cubes.
- In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.
- In a large nonstick frying pan, heat the olive oil over medium-high heat.
- When hot, add the fennel and cook 30 seconds.
- Remove pan from the heat, stir in the spice paste, then cook 2 more minutes.
- Add the potatoes and stir to evenly coat them with the spice paste.
- Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.
- Sprinkle with cilantro or parsley to garnish.
- Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 956.68 Kcal (4005 kJ) | ||
| Calories from fat | 257.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.65g | 44% | |
|---|---|---|---|
| Sodium | 2761.45mg | 115% | |
| Potassium | 2789.22mg | 59% | |
| Total Carbs | 163.89g | 55% | |
| Sugars | 31.6g | 126% | |
| Dietary Fiber | 24.92g | 100% | |
| Protein | 16.97g | 34% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 7.8mg | 260% | |
| Iron | 9mg | 50% | |
| Calcium | 291mg | 29% | |
| Amount Per 100 g | |||
| Calories | 106.23 Kcal (445 kJ) | ||
| Calories from fat | 28.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 44% | |
|---|---|---|---|
| Sodium | 306.64mg | 115% | |
| Potassium | 309.72mg | 59% | |
| Total Carbs | 18.2g | 55% | |
| Sugars | 3.51g | 126% | |
| Dietary Fiber | 2.77g | 100% | |
| Protein | 1.88g | 34% | |
| Vitamin C | 2.3mg | 35% | |
| Vitamin A | 0.9mg | 260% | |
| Iron | 1mg | 50% | |
| Calcium | 32.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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