Crispy Coriander Potatoes

Ingredients

• 0.5 teaspoon thyme leaves dried
• 1 teaspoon fennel seeds 
• 2 tablespoons cilantro leaves fresh minced
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground pepper black
• 1 teaspoon kosher salt 
• 1 tablespoon optional: lemon fresh
• 1.5 pounds potatoes red
• 4 servings salt 
• 0.5 teaspoon turmeric 
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• pot
• wok

Directions

1. Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes.
2. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
3. In a large skillet or wok, warm the oil until it's shimmering but not smoking.
4. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.