AJ Shaharta

They probably sell... I reckon most tables will order one of the potato dishes, no matter what.

So that goes in the fryer.

Just as that's going in the fryer, we're gonna start getting our sauce ready, so.

So this sauce essentially is an onion soubise miso emulsion.

It sounds very technical, but it's essentially a white onion sauce mixed with butter and miso paste.

Absolutely that.

So it's quite acidic.

I'll let you try it in a second, but quite acidic.

And it really helps to cut through that kind of fatty, buttery potato.

I don't think so.

I mean, look at all the cultures around the world.

I think most people who have access to a potato or some sort of root vegetable, they tend to have something going on with their potato, which is kind of theirs, right?

Which kind of highlights how versatile it is and how different it can be, right?

Having the different kind of forms of potato.

But, um, cool.

Gavs, finish that potato for me, bro.

Sure, no problem.

Yeah, it makes a big difference.

I mean, it's a lot of work, but when you eat it all together, it all makes sense.

It works very, very well.