Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.12 Kcal (335 kJ) | ||
| Calories from fat | 20.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Sodium | 214.76mg | 9% | |
| Potassium | 187.03mg | 4% | |
| Total Carbs | 14.25g | 5% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.9mg | 5% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.72 Kcal (392 kJ) | ||
| Calories from fat | 24.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Sodium | 251.24mg | 9% | |
| Potassium | 218.81mg | 4% | |
| Total Carbs | 16.67g | 5% | |
| Sugars | 5.34g | 18% | |
| Dietary Fiber | 2.8g | 10% | |
| Protein | 1.02g | 2% | |
| Vitamin C | 12mg | 17% | |
| Vitamin A | 0.9mg | 25% | |
| Iron | 1mg | 5% | |
| Calcium | 29.4mg | 3% | |
* 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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