Country Fried Potatoes with Onions and Green Peppers

Bring potato slices to a boil in a large pot of salted water; cook until just tender, 8 to 10 minutes. Drain potatoes and spread on paper towels to dry.

Heat 2 inches canola oil in 6-quart saucepan until temperature reaches 375 F. on deep-fry thermometer. (Or preheat oil in a deep fryer). Working in batches, deep-fry potatoes in a fry basket until crisp, about 7 minutes; drain in basket.

In a separate saute pan, heat olive oil over medium heat. Saute bell pepper for 2 minutes. Add onion and garlic; saute for 2 more minutes, until onions are slightly caramelized. Set aside and keep warm.

While still hot, place fried potatoes and onion-pepper mixture in a bowl. Combine ground coriander and fennel; sprinkle over vegetables. Season with salt and pepper to taste. Toss to combine.

To serve, transfer to small bowls or plates and garnish with fresh parsley and lemon zest.