STARCH POTATOE RECIPES

Steps:

• Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
• Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
• Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
• When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
• Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
• Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
• Preheat oven to 375°F.
• Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
• Brush with egg wash if desired and bake for 7 minutes.
• Rotate pan and bake for 7 more minutes until 190F internally.
• Cool buns on a rack until room temperature.

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.