- Joined Aug 4, 2000
The flavor is great and I included the skins along with the boiled potatos in the mix. Instead of baking at 400F according to the directions, I upped the temperature to 460F to give a crunchier crust and more brownness. And with 1# of flour (WW and BF), I used 150ml of potato water.
It looks good. How about the taste?