In an effort to make side dishes more interesting, and inspired by seeing a chef sautéing potatoes to go with pork chops, we came up with sautéed potatoes with red pepper and chorizo. A simple, effective and very tasty side that works well with a variety of mains … and breakfast.
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I have been embroiled in a friendly-ish competition with my mother-in-law (who is an excellent cook) to cook the best roast potato. My current method is the culmination of this endeavour, to which a dinner guest once commented:
“he has studied to Heston Blumenthal levels of obsession, [these] were emphatically the finest roasties I have had ever.”
Praise indeed for humble spuds transformed into Duck ‘n’ Dexter Roast Potatoes.
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On most pub and steak joint menus nowadays you’ll find triple cooked chips (or fries), served as either a standard side dish or bar snack. This incarnation of the humble chip is a relatively new phenomenon, devised by Heston Blumenthal in the early 1990s and served at his restaurant, The Fat Duck, in 1995.
The standard recipe does work but takes a while, and the chips can fall apart sometimes. So I created a simpler variation, adding in a duck nuance for extra flavour.
The result … triple cooked duck fat chips.
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