AJ Shaharta

We have the confit potato.

So this is an amazing dish.

Basically, we're using agria potatoes.

I think right now, agria potatoes are probably the best potato we can use for the season.

But we have these lovely potatoes.

We trim them down to our size.

We like them three centimeters thick, and then we trim the rest.

being a British restaurant, I think the potatoes are a very important ingredient for us, and it's best to highlight it and show it in any way we can.

So we cook these for maybe four to five hours in butter, garlic, and rosemary.

Four to five hours.

Yes, so...

Just at a very low temperature?

Very, very low temperature.

So it kind of penetrates, gets super, super tasty and gets really soft.

We then chill them down and then on service, we kind of fry them, get a nice crisp around the outside and reheat them that kind of way.

So I'll get those in the fryer now for you.

This is hours of potato love.

Hours of potato love after you.

How popular are your potato dishes?

Very, very popular.