PREMIUM FRITAS

POTATO PREMIUM

TRUFA CHIPS

BLACK NEGRA

FRITAS POTATO PREMIUM CHIPS

PATATAS PREMIUM IBÉRICO

JAMÓN FLAVOURED HAM

CERDO

Manzanilla Sherry, Olive Leaf Gin, Salted Honey, Olive

SHERRY LESSON

Silver & Aged Cachaças, House Lime Cordial, Rosemary & Peppercorn Bitters

VERÃO

Bonded Bourbon, Douglas Fir Eau de Vie, Lime Juice, Crème de Cassis, Truffle Oil

HYPERION

*garnish contains egg Pisco de Perú, Lime Juice, Amaretto, Xila Licor de 7 Notas, Passionfruit Agave, Pineapple-Orange Blossom Foam

DISCO SOUR

Askur Yggdrasil Gin (Iceland), Fever-Tree Premium Tonic, Lime Peel, Coriander, Mint

RAVEN-FLÓKI

Aviation Gin (Oregon), Strongwater Spanish Tonic, Orange Peel, Fig, Cinnamon

CANADIAN TUXEDO

House Vermouth, Lemon & Grapefruit Juices, Cherry & Orange Liqueurs, Tempranillo, Club Soda

SANGRIA ROJA

Gin Mare (Spain), Q Spectacular Tonic, Grapefruit Peel, Olive, Oregano

SPANISH ARMADA

House Vermouth & Spanish Blanco Vermouth, Blended Scotch Whisky, Amaretto, Angostura

THE BEAUDRY

Lime Juice, Honey, Hibiscus Bitters, Cava Brut

SANGRIA BLANCA

Palo Cortado Sherry, Licor 43, Coffee Liqueur, Lime Juice, Orange & Fig Bitters

LA COBBLER

SANLÚCAR DE BARRAMEDA

NA Amaro Lucano, Seedlip Spice 94, Blood Orange Infused Lyres NA London Dry, Peppermint Rich Simple, Lemon

STARLING

Fauxm, Pentire Adrift, Lemon, Cinnamon, Sage Leaf

COWBOY COLOGNE

Ritual Ø-Proof Gin Alternative, Lime & Grapefruit Juices, Butterfly Pea, Citrus Oleo, Honey, Kyle Minogue NA Sparkling Rosé

STARRY NIGHT

Cimarron Blanco, St. George Valley Gin, Lime & Jicama Juices, Salted Cucumber, Cilantro Liqueur

SO FRESH AND SO CLEAN

Wash and peel (optional) the russet potatoes. Cut each potato lengthwise into 1/4–3/8 inch (6–9 mm) sticks for classic fry shape. Place cut fries in a large bowl and cover with 1200 ml cold water; add 1 tbs kosher salt and stir. Refrigerate and soak for at least 45 minutes and up to 4 hours to remove excess starch and help achieve a crisp exterior.

Prep and Soak

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry—any surface moisture will cause oil splatter and reduce crispness. For best results, let them air-dry on a rack for 15 minutes after towel-drying.

Rinse and Dry

Pour about 800–1000 ml oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Working in batches (do not overcrowd), fry the potatoes for 3–4 minutes until soft but not colored; they should be limp and pale. Remove with a slotted spoon or spider and drain on a rack or paper towels. Let cooled blanched fries rest for 10–15 minutes.

Blanch (First Fry)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, turning as needed, until golden brown and crisp. Drain on a rack or paper towels immediately.

Crisp (Second Fry)

While still hot, sprinkle fine sea salt (1 tsp, or to taste) evenly over the fries so it sticks and seasons them. Keep fries warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches to serve everything hot.

Finish

Combine smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), ground black pepper (1/2 tsp) and ground cumin (1/4 tsp) in a small bowl and whisk to blend evenly. Taste and adjust—add a pinch more salt if you plan to use less finishing salt. This mixture will be tossed with fries immediately after the second fry for a premium, savory coating.

To apply: place a single batch of hot fries in a large mixing bowl, sprinkle about 1/2–1 tbs of the seasoned dust (adjust to preference) over the fries, and toss gently with tongs until evenly coated. Repeat for each batch so the seasoning adheres while fries are very hot.

If using parsley and parmesan: after tossing fries with seasoned dust, sprinkle 2 tbs finely chopped parsley and 2 tbs grated parmesan over fries and toss gently to combine. The parmesan will melt slightly and cling to the hot fries.

Serve immediately with chipotle mayo and ketchup on the side. Provide extra seasoned dust at the table for guests who want more seasoning. Leftover fries can be reheated in a 425°F (220°C) oven for 8–10 minutes on a baking sheet to re-crisp.

russet potatoes (medium)

cold water

kosher salt (for soaking)

peanut oil or canola oil

fine sea salt (for finishing)

smoked paprika

garlic powder

onion powder

ground black pepper

ground cumin

finely chopped fresh parsley

grated parmesan

chipotle mayo

ketchup

Wash and peel the russet potatoes. Cut into evenly sized 1–1.5 inch cubes so they cook evenly. Place potatoes in a large pot and cover with cold water by 2 cm (about 1 inch). Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Prepare and cook potatoes

While potatoes cook, combine the whole milk, unsalted butter and cream cheese in a small saucepan and warm gently over low heat until butter and cream cheese melt and mixture is steaming but not boiling. Keep warm.

Warm dairy

Drain potatoes well in a colander and return to the hot pot. Over low heat, gently shake the pot for 30–60 seconds to evaporate excess moisture. Off the heat, use a potato ricer or masher to rice/mash the potatoes until mostly smooth with a little texture (for a premium mouthfeel).

Drain and mash

Add warmed milk-butter mixture, sour cream, salt (1 tsp), and black pepper to the mashed potatoes. Add the cream cheese if not fully melted into the milk earlier. Stir gently with a sturdy spatula until smooth and creamy. Taste and adjust seasoning, adding up to the remaining 1 tsp salt if needed.

Enrich potatoes

While potatoes simmer, heat 2 tbs extra virgin olive oil in a skillet over medium heat. Add the minced garlic and cook 45–60 seconds until fragrant but not browned. Add chopped bacon to the skillet and cook until crisp, about 5–7 minutes. Remove with a slotted spoon and drain on paper towels, reserving bacon fat in the pan.

Prepare garlic & bacon

Fold 1 cup of the shredded sharp cheddar and 1/4 cup of the grated parmesan into the mashed potatoes while still warm so the cheese melts. Reserve remaining cheddar and parmesan for topping. Stir in half the crispy bacon, half the sliced green onions, and the minced garlic (and 1 tbs of the reserved bacon fat or olive oil) to distribute flavor. Mix in smoked paprika and chopped chives.

Fold in cheeses and flavors

Transfer mashed potatoes to a shallow ovenproof baking dish (about 9x13 or equivalent). Smooth the surface with a spatula, then sprinkle the remaining cheddar and parmesan evenly on top. Scatter the remaining crispy bacon and a little extra chive and green onion over the cheese.

Assemble for baking (optional)

If baking, place dish under a preheated broiler or in a 200°C (400°F) oven for 6–10 minutes until cheese is bubbly and beginning to brown. Watch closely to avoid burning. Alternatively, serve directly without baking for a softer presentation.

Crisp & melt

Remove potatoes from oven (if used) and dot with 1 tbs extra butter so it melts into the hot surface. Sprinkle flaky sea salt and the remaining 1/2 tsp freshly ground black pepper evenly over the top.

Garnish with remaining sliced green onions, chopped chives and optional microgreens or parsley for color. Serve hot as a premium side or centerpiece.

Leftovers: cool to room temperature, cover and refrigerate up to 3 days. Reheat gently in a 160°C (325°F) oven, covered, until warmed through, adding a splash of milk if needed to restore creaminess.

russet potatoes

unsalted butter

whole milk

sour cream

cream cheese

salt

black pepper

extra virgin olive oil

garlic cloves, minced

green onions (scallions), thinly sliced

crispy bacon, chopped

sharp cheddar cheese, shredded

parmesan cheese, finely grated

chives, finely chopped

extra butter for finishing

freshly ground black pepper

flaky sea salt

microgreens or parsley (optional)

Wash and peel the russet potatoes if you prefer peeled chips (peel optional). Using a mandoline set to about 1.5–2 mm (1/16–1/8 inch) thickness, slice the potatoes into uniform thin rounds. Place slices into a large bowl of cold water as you work to remove surface starch and prevent browning.

Prep and slice

Soak the potato slices in cold water for 20–30 minutes to draw out excess starch (this yields crisper chips). After soaking, drain and rinse the slices under cold running water until water runs clear. Spread the slices in a single layer on clean kitchen towels or paper towels and pat completely dry. Drying thoroughly is essential to prevent oil splatter and to get crisp chips.

Soak and dry

Pour the neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully float slices). Heat the oil over medium-high heat to 175–180°C (350–355°F). If you don't have a thermometer, test with one potato slice — it should sizzle gently and begin to bubble and brown slowly.

Heat the oil

Working in small batches (do not overcrowd), carefully add a handful of dried potato slices to the hot oil using a spider or slotted spoon. Stir gently to prevent sticking. Fry until golden and crisp, about 2–3 minutes per batch depending on thickness. Remove chips with a slotted spoon and transfer to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle lightly with fine sea salt (about 1/4 tsp per batch) while still hot so it adheres.

Fry in batches

Allow the chips to cool for 2–3 minutes on the rack/paper towel so they crisp up further. Continue frying remaining slices in the same way, maintaining oil temperature between batches (adjust heat as needed).

Cool

In a small bowl combine the black truffle oil, truffle salt (or the fine sea salt mixed with truffle powder), and freshly ground black pepper. If using, add the grated Parmesan and chopped chives. Stir to make a loose paste/emulsion. The oil should coat the other ingredients but remain pourable.

Combine seasoning

Place the cooled chips in a large mixing bowl (work in batches if needed). Drizzle 1–1.5 teaspoons of the truffle oil mixture over the chips and gently toss with tongs or by gently shaking the bowl until chips are evenly coated. Be careful not to over-oil; you want a light truffle aroma and sheen, not soggy chips. Taste one chip and add additional truffle oil or truffle salt a little at a time to your preference.

Toss chips with truffle seasoning

If desired, sprinkle the microplaned lemon zest very lightly over the chips to add brightness, and dust with an additional tablespoon of finely grated Parmesan for an umami lift. Give a final gentle toss and transfer chips to a serving bowl or platter. Serve immediately for best texture and aroma.

Final touches

large russet potatoes (about 2-3)

cold water (for soaking)

fine sea salt

neutral oil for frying (e.g., peanut, canola, or sunflower)

black truffle oil

truffle salt (or fine sea salt + 1/2 tsp truffle powder)

finely grated Parmesan (optional)

chopped fresh chives (optional)

microplaned lemon zest (optional, for brightness)

If using smoked sea salt rim: rub the lime wheel around the glass rim, then dip rim into a shallow plate with smoked sea salt to coat lightly. Set glass aside.

Optional salted rim

Muddle three fresh blackberries in the bottom of a shaker until broken down and juicy (about 10–15 seconds).

Add mezcal (1.5 oz), blackberry liqueur (0.5 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), and a pinch of food-grade activated charcoal if using. Add 2 dashes of bitters.

Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the muddled fruit.

Double-strain into the prepared chilled rocks glass over fresh ice (or serve neat in a coupe if preferred) to remove blackberry seeds and pulp. Use a fine-mesh strainer over the hawthorn for a cleaner result.

Skewer a blackberry (or two) and rest on the rim, or float a lime wheel. If desired, lightly express the lime wheel over the drink (twist to release oils) before dropping it in.

Serve immediately. Optionally, for a smoky aromatic finish, gently torch a lime peel over the drink or add a light spritz of mezcal on top and quickly cover to trap aroma for a few seconds before presenting.

mezcal

blackberry liqueur (or crème de mûre)

fresh lime juice

simple syrup (1:1)

creole or chocolate bitters

activated charcoal (food-grade, optional for deep black color)

fresh blackberries

lime wheel

smoked sea salt (optional, for rim)

Scrub the potatoes thoroughly under cold running water to remove dirt. Leave the skin on for premium chips. Using a mandoline set to 1.5–2.0 mm (about 1/16–1/8 inch) thickness, slice the potatoes into very thin, even rounds. If you do not have a mandoline, use a sharp chef's knife and slice as uniformly thin as possible.

Wash and slice

Place the potato slices in a large bowl of cold water as you slice to prevent browning and remove surface starch. After slicing all potatoes, drain and refill with fresh cold water and soak for 30 minutes. For best results, place the bowl over ice (ice bath) and soak 30–60 minutes to firm the slices and extract more starch.

Rinse and soak

Drain the potatoes thoroughly and spread them in a single layer on clean kitchen towels or paper towels. Pat them completely dry—excess surface moisture will cause dangerous oil splatter and reduce crispness. If time allows, let them air-dry for 10–15 minutes.

Dry slices

Pour oil into a deep, heavy-bottomed pot or deep fryer so there is at least 3–4 inches of oil but do not overfill the pot. Heat oil to 325°F (163°C) for the first blanch fry. Use a thermometer to maintain accurate temperature.

Prepare oil

Working in small batches (about 20–30 slices or enough to move freely), fry the potato slices at 325°F (163°C) for 3–4 minutes. They should be soft and pale, not browned. Use a slotted spoon or spider to transfer blanched chips to a wire rack or a paper towel–lined baking sheet to drain and cool. Allow oil to return to 325°F between batches.

First fry (blanch)

Let the blanched potato slices cool completely (10–30 minutes). You can refrigerate them briefly to speed cooling and help create a crispier final chip.

Heat the oil to 375°F (190°C). Fry the cooled slices in small batches for 1–2 minutes or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

While the chips are still hot and oily, sprinkle with fine sea salt (approximately 2 tsp total) and, if using, the cornstarch (light dusting mixed with the seasoning—toss in a bowl or sprinkle on the rack). For a premium flavor, combine salt with black pepper and smoked paprika (as listed) and toss quickly so seasoning adheres to the hot chips.

Season immediately

For garlic-onion chips, mix 0.5 tsp garlic powder and 0.5 tsp onion powder into the salt mixture and toss the hot chips gently until evenly coated.

Garlic & onion (savory)

For salt & vinegar style, lightly sprinkle 1 tsp vinegar powder over the hot chips along with salt. If you prefer a brighter vinegar note, you may very lightly mist the potatoes with a vinegar-water spray before seasoning, but use sparingly to avoid sogginess.

Salt & vinegar

Let chips cool completely on a rack to room temperature so they crisp fully. Store in an airtight container or resealable bag at room temperature for up to 3–5 days for best texture. Avoid sealing while still warm to prevent steam softening.

Cool and store

russet potatoes (large, unpeeled)

ice (optional, for ice bath)

neutral frying oil (vegetable, canola, or sunflower)

cornstarch (for extra crispness, optional)

smoked paprika (optional, for slight smoky note)

vinegar powder or powdered malt vinegar (for salt & vinegar style)

Coloca las papas peladas y cortadas en cubos en una olla con agua fría con 1 cucharadita de sal. Lleva a ebullición y cocina a fuego medio-alto durante 8–10 minutos hasta que estén tiernas pero firmes (prueba con un tenedor; debe entrar con resistencia ligera). Escurre bien y deja que se sequen 2–3 minutos en la olla caliente para evaporar exceso de humedad.

Preparar y hervir

En una sartén grande antiadherente a fuego medio-alto calienta 4 cucharadas de aceite de oliva. Añade las papas escurridas en una sola capa (si no caben, hazlo en tandas) y saltea sin mover demasiado los primeros 3–4 minutos para crear una costra dorada. Remueve y continúa cocinando 5–6 minutos más hasta que estén doradas y crujientes por fuera. Sazona con 1.5 tsp de sal y 0.5 tsp de pimienta negra durante el salteado.

Saltear para dorar

Mientras las papas se doran, en otra sartén pequeña sin aceite coloca las tiras de jamón ibérico y el chorizo. Cocina a fuego medio 1–2 minutos por lado solo hasta que liberen grasa y se doren ligeramente; el jamón ibérico no necesita cocinarse mucho. Retira y reserva sobre papel absorbente. Si tienes pasta de jamón en lugar de trozos, añade una pequeña porción a la salsa (más abajo).

Cocinar el jamón y chorizo

En la misma sartén donde doraste las papas (o en otra grande si prefieres), reduce el fuego a medio y añade 1–2 cucharadas de aceite si hace falta. Agrega la cebolla roja laminada, el pimiento rojo en cubitos y los ajos picados. Saltea 4–5 minutos hasta que la cebolla esté translúcida y el pimiento tierno. Mezcla las verduras con las papas doradas y calienta todo junto 1–2 minutos para integrar sabores. Incorpora el jamón y las rodajas de chorizo reservadas, mezclando suavemente.

Saltear verduras

En un bol pequeño mezcla la nata (120 ml) con la yema de huevo y el queso rallado (30 g). Añade la pasta de jamón o el jamón muy picado (20 g), 0.25 tsp de sal y 0.25 tsp de pimienta. Bate hasta obtener una mezcla homogénea.

Preparar la salsa

Vierte la mezcla sobre una sartén a fuego muy bajo (o en baño María) y caliéntala removiendo constantemente hasta que espese ligeramente y emulsione, unos 2–3 minutos; no dejes que hierva fuerte para evitar cuajar la yema. Si está demasiado espesa, añade 1–2 cucharadas de agua caliente o leche para ajustar textura. Prueba y rectifica sal y pimienta.

Emulsionar y calentar

Con las papas, verduras y jamón ya combinados en la sartén grande, vierte la salsa cremosa por encima y mezcla suavemente para cubrir. Cocina 1 minuto más a fuego bajo para que todo quede caliente y la salsa se integre.

Integrar con las patatas

Prueba y corrige sazón. Sirve las patatas calientes en una fuente o raciones individuales. Espolvorea por encima el perejil picado (1 tbs) y el cebollino (1 tbs) si lo usas. Añade 0.5 tsp de pimentón dulce o ahumado por encima para color y aroma. Riega con 1 tsp de aceite de oliva virgen extra y, si deseas, un chorrito pequeño de limón fresco (0.25 unidad) justo antes de servir para equilibrar la grasa del jamón. Sírvelas inmediatamente para mantener la textura crujiente.

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