Tomorrow at school I'm in charge of making Potato Roesti with fruit compote. For plating ideas, I thought of having some greens tossed in a vinaigrette on the bottom and place the roesti on top of it. I was also thinking about topping it off with the compote, but wouldn't that make it soggy? I was wondering, is there a way to maintain that crunch factor as it sits? I have to hold it for about 10 minutes or so before it's my turn to be graded. I was planning on serving it a la minute, but my teacher said once it reaches the "dining table, it can't be touched."
Thanks in advance.
Thanks in advance.
