William Lander, Daniel Morgenthau and Shaun Searley

William Lander, Daniel Morgenthau and Shaun Searley · The Quality Chop House

Our confit potatoes have become rather legendary. They are the only dish we haven’t once taken off the menu since their happy conception in spring 2013. We’d just opened the restaurant and needed to find something to serve with the chops. Shaun was adamant that QCH didn’t need chips — next thing you know we’d have squeezy ketchup on the tables — but we obviously needed something indulgent, and probably potato-based. We started making layered potatoes and after much trial and error and refrying leftovers, Shaun landed on these crispy golden nuggets. What with the slicing, layering and overnight chilling, these are something of a labour of love — but they’re worth it. Do use Maris Pipers: they have the perfect sugar-starch-water content to prevent collapse while cooking. The mustard dressing may look fairly prosaic but it's completely crucial in our kitchen. No confit potato leaves the pass until it has been dressed in this, so if you want yours to be the real deal you will need this d