How to Make Michelin-Style Triple Cooked Fries at Home
Hey sack of potatoes.
Why are restaurant French fries always better?
What makes them taste different? Crispier. Fluffier. More structured.
I learned my fries were missing one crucial step. And that step comes from the triple cooked French fry method made popular by Heston Blumenthal at The Fat Duck.
A crispy fried Meyer lemon “chip” paired with seared bluefin tuna and bright herb chimichurri.
If you are looking for a fun, chef-level twist on fish and chips, this is it.
A restaurant memory turned into a home kitchen win
This dish started the same way a lot of my favorite ideas do. Standing on the line, staring at leftover rice, trying to figure out how to make something craveable without wasting food.
When I worked at Palace Kitchen in Seattle, we made rice cakes constantly. They were one of those quiet menu items that never got flashy attention but always disappeared first. Crispy on the outside, tender on the inside, and endlessly flexible depending on what you served them with.
This version is my home cook translation of that idea. Seared bluefin tuna, pan fried rice cakes made from leftover rice, a bright avocado emulsion, and just enough texture and acidity to keep every bite interesting.
It looks like a restaurant dish, but the technique is simple, practical, and built around things you probably already have.
And once you learn how to make rice cakes this way, you will never throw away leftover rice again.
There are certain techniques you learn late that make you immediately question how much time you wasted doing things the hard way.
This was one of them.
Smashing proteins with a tortilla press.
I saw another creator doing it and it clicked instantly. Flat, even pressure. No torn fish. No mallet. No plastic wrap flying everywhere. Just clean, consistent results every time.
It brought me straight back to making carpaccio at Palace Kitchen in Seattle. Cold plates. Thin protein. Strong seasoning. Texture on top. Acid to finish. The kind of dish that looks delicate but eats bold.
This version uses sushi grade hamachi, puffed forbidden rice, sambal mayo, and pickled red onions. It is fast, impressive, and genuinely easy if you start with good fish.
A South Texas memory cooked through a Seattle lens.
Before we get into the actual cooking, I want to set expectations.
I do not write recipes to be followed line by line. I think of them as guides. Roadmaps. Something you can use to understand the idea, the flavors, and the technique, then make it your own based on what you have and what you like. That is how I cook at home, and honestly, that is how I cooked in restaurants too.
This dish is my take on michelada clams using Manila clams. It pulls from a few different places in my life. Years of cooking clams over live fire at Palace Kitchen in Seattle. Growing up in South Texas drinking clamato preparado from raspa stands outside of school. And now cooking at home with access to some of the best shellfish in the country.
It all comes together in a one pan, deeply savory, slightly spicy, very slurpable dish that begs for good bread and zero restraint.
These purple sweet potato waffles started as a simple idea and turned into one of those dishes I keep thinking about after the plate is gone. It is savory, lightly sweet, rich, creamy, crunchy, and a little unexpected in the best way.
I like to think of my recipes as guides rather than strict instructions. This is meant to inspire you, not lock you into exact measurements or steps. Cook with what you have, adjust to taste, and let this be a jumping-off point rather than a rulebook.
This dish works equally well as a savory brunch, a breakfast-for-dinner situation, or something fun to serve friends when you want to surprise them. You could even add a fried egg on top and call it a day.
The inspiration comes from a few places. I worked with waffle irons at a Japanese restaurant in Seattle called Tanaka-san, where we played around with bubble waffles and flavors like ube. I have also been using chorizo honey as a condiment since my pop-up days. It is one of those things that quietly makes everything better.
This dish came together because citrus season is here, and Satsuma oranges are at their absolute best right now. Sweet, juicy, low acidity, and honestly perfect for something savory and sticky like a General Tso style sauce.
I’ve made a lot of General Tso sauce over the years. One of the restaurants I worked at made it constantly, and it always relied heavily on orange juice. So instead of reaching for a bottle or some random citrus, I figured why not lean fully into the season and use fresh Satsuma orange juice for the base of the sauce and then carry that flavor through the dish with a bright, simple citrus salad on top.
This is one of those bowls that hits every angle. Rich beef. Meaty mushrooms. Sticky, savory sauce. Fresh citrus. Crunch from almonds. It’s balanced but still indulgent, and it comes together faster than it looks.
Inspired by a scoop-and-fry donut batter I used on the line at Palace Kitchen in Seattle, these butternut squash donut bites are crisp, airy, and effortlessly made. Roasted squash, goat cheese chèvre, scallion sugar, and Calabrian chili honey bring a perfect sweet-savory finish.
These South Texas–style nachos are a bold and flavorful take on a Tex-Mex classic—each chip is layered with creamy refried beans, melted cheddar, and the perfect punch of pickled jalapeños. Whether you keep it simple or load them up with chorizo and sour cream, this oven-baked version brings all the soul of South Texas straight to your table. Perfect for game day, gatherings, or late-night cravings!
These fluffy yeast-risen pancakes are inspired by Michelin-starred kitchens and take your breakfast game to the next level. With a soft, airy texture and deep, rich flavor thanks to active dry yeast and a short fermentation, these gourmet-style pancakes are perfect for slow weekend mornings or impressive brunch spreads. Once you try this elevated version, you’ll never go back to boxed mix again!