I found an interesting recipe for Roquefort popovers and wanted to serve along side of filet mignon and grilled lobster tail, with potatoes and salad. Should I leave out the potatoes?
Tell me more
×
Seasoned Advice is a question and answer site for
professional and amateur chefs. It's 100% free, no registration required.
|
|
|
I personally would skip the potatoes. Though bread is a standard accompaniment for meals, unless the bread is interesting I fail to see the point. So if you do have an interesting bread, skip the other starchy parts of the dish as unnecessary. |
|||
|
|
|
If you're gonna have two forms of protein, might as well go whole hog on the starch as well. Symmetry, you know? Though in that case, I'd think about adding a cooked vegetable in addition to the (presumably uncooked) salad. |
|||
|
|
I think it depends on the rest of your menu. If it is a rich menu with a lot of courses, maybe it is wise to leave out the potatoes for that reason. |
|||
|
|
