Potato Dauphine, Miso Mustard Mayo

This is a great bar snack to get stuck into when you’re drinking at Noto. Fried potato in any form sells: fact. I learnt how to make dauphine potatoes when I was 14, as my dad used to serve them with beef as a side. This version is more Asian in essence than classic French but the technique is the same. Seasoning the potatoes with dashi stock powder really is the game changer — the seaweed umami flavour just makes you want to keep coming back for more.