Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         potatoes
   1 1/2  ounces        ginger root -- peeled and chopped
   3      cloves        garlic -- peeled
   3      tablespoons   water
     1/2  teaspoon      turmeric
   1      teaspoon      salt -- (optional)
     1/4  teaspoon      cayenne pepper -- (to taste)
   1      tablespoon    vegetable oil
   1      teaspoon      fennel seed -- (optional)

Preparation:

These potatoes are wonderfully spicy, and quick enough for a weekday dinner if you boil them the night before. Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes. Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste. Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust.