Instructions: Cover the potatoes with water and boil until tender but still showing some resistance when pierced with the point of a small sharp knife. Drain and peel. In a heavy skillet or wok, heat the oil over a high heat. Add the cumin and anise seeds and stir in the oil until they begin to crack and pop almost like popcorn. Add the onion, garlic and chilies. Stir fry only until the onions are translucent but not yet browned. Add the potatoes and stir fry until they are evenly coated with spice mixture and lightly browned. Put into a serving bowl and add the yogurt, cilantro, mint, parsley, and green onions. Stir and add salt to taste. Chill for at least 1 hour before serving.

NOTES :

Yield: 4 to 6 servings.

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