 |
| From gastronomic guesswork |
The potatoes were shaved as thin but wide shoestrings to take the longer cooking time - think hashbrowns on the edge of burnt. Cooked at first gently in butter, about at a simmer, then crisped on just below medium heat, the goal is to dehydrate and completely caramelize the potatoes, while browning the butter adds a note of nuttiness. The near austere quality of the very brown shoestrings contrasts nicely with the sweet smokiness of the roasted piquillos.
|