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Pyschologist turns climate lover

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Restaurant lunch highlights:

Ribbon those potatoes next time

Ribbon those potatoes next time

Everything that can be done to the potato has been done to the potato. We've grated them into latkes, baked them whole and slathered them with sour cream, shaped them into tater tots, crisped them into cottage fries, gratinéed them, shoestringed them, mashed them, wedged them, and smothered the living hell out of them. But have we ribboned them?  Nestling the thinly sliced potatoes up against one another, before a blast of transformative heat in the oven, allows for a maximum amount of caramelization during the roast, but it also helps to maintain molten creaminess within the interior layers.

As reported on the TASTE website with recipe - EAT MORE

Last modified onThursday, 02 April 2020 04:20
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