Crispy, crusty, crackly - these are the textures us bakers love. But they're not the only texture in town. Sometimes we crave something soft and comforting.
That's where potato crusts come in. Whether they're smashed, grated, or thinly sliced - we'll work with those first two - spuds can play a supporting role in some of our favorite dishes.
We'll look at two such dishes in this class, quiche and pizza, opening the door to all sorts of potato-crusted variations you'll want to explore.
So get ready to expand your crusted horizons, and we look forward to seeing you in class.
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