Okay, pizza with olives I grok. Potatoes?!? Can you give me an idea what kind of texture we're talking about here? I'm seeing a starch covered starch bottomed food and am wondering how that works. Now, being a guy who adores double fried pom frites with brown gravy, I can mostly get behind this concept... but still wondering.
Have you ever tried focaccia with potatoes? That's pretty common in Italy.
I slice the potatoes very thin and saute them until they're tender and a bit crispy. I enjoy both their texture (soft but still with a bit of bite) and flavor on pizza.
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I slice the potatoes very thin and saute them until they're tender and a bit crispy. I enjoy both their texture (soft but still with a bit of bite) and flavor on pizza.
From:
Re: Interestinnnnnnnnnnnnnnnng