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Steve2 in LA

Those sound great. I recently started making a version of those potatoes only w/out the rosemary.


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Posted to Thread #17997 at 8:51 pm on Mar 28, 2010

think they were called "Crispy Crushed Potatoes" or something like that. I've always enjoyed potatoes on pizza.

I'd be interested in the recipe if you've got it handy. The timing for overnight dough is always a challenge for me. So much back-timing. If the yeast is at all resistant, "brunch" might end up starting at 5 pm!


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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