For the potatoes with ginger and garlic, boil the potatoes in their skins until soft, drain and let cool completely. Peel and cut into cubes of about 2 x 2 cm.
Peel and chop the ginger and garlic. Mash together with turmeric, cayenne pepper, salt and water to make a paste.
Heat oil in a large frying pan and briefly fry the fennel seeds. Add the garlic paste and stir well for a few minutes. Now add the potatoes and fry for 5-6 minutes until they get a nice crust.
Serve the potatoes with ginger and garlic immediately.