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):