Thinking of doing something more on the creative side other than house cut frites for a hangar steak. I want something crisp and fried.
Had a chef deep fry potato skin scraps and tossed with sea-salt and drizzled creme fraiche for staff meal, delicious. Thinking of something along this line. Maybe smashed red bliss fried and tossed with chives and drizzled with creme fraiche? Fried cubes topped with a gruyere mornay like a patatas bravas? Dish we be a grilled, sliced hangar with the potato component and some greens in a light vinaigrette, maybe red watercress or mache.
Any Ideas? Thanks in advance.