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The double carb concept doesn't bother me, gnochi anyone, it is how do you have the potatoes (the texture), and which potatoes do you use? I like crunchy roast potatoes made in either goose or duck fat, also like new potatoes in a nicoise salad.
Did have a made pizza from a french supermarket with potato that was a complete let down. I know but I thought something cheap and easy and how bad can you make a pizza. The answer is very.
lynx
Dogs
double starch is a weird concept I know but it really does work, I normally sauté my 'taties first .