The Vegan Table: Home-Fried Potatoes

This simple winter recipe, one season late, but can be also cooked during spring and autumn, is me attempting to catch up with my seasonal recipes.

Yes, again I substituted the garlic with Chinese mahogany.  And the combination of spices really tasted great with fried potatoes!

I also used the same recipe on the sunchokes (Jerusalem artichokes), but they have to cooked extra long, about 3 times as long as I cooked the potatoes, but they are mighty delicious.

I think people who tried the recipes were very happy with the result (couldn’t find many blogging about this recipe either):


About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, Chinese mahogany/toona, Food and drink, paprika, parsley, potato, Recipes, spring, sunchoke / Jerusalem artichoke, winter and tagged , . Bookmark the permalink.

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