|1||potatoes, cooked, peeled, 3/4 inch diced|
|1||each||ginger, fresh, 2x1x1 inch piece, peeled, coarsely chopped|
|1||teaspoon||fennel seeds, optional|
|Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a wok or large pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (don't lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste.|
Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.