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I tried Syzygies' fried potato wedges today. SV the potatoes wedges for 70 mins at 185F. Let them cool and dry off then pan fried with Ghee and served them with smoked meat on rye. The smoked meat was previously done on the KK sliced and frozen for days just like this one. One thing that stands right out is the creaminess of the inside of the potato. I sprinkled with cayenne pepper and salt. They are delicious. The creaminess does not show in the pix but it sure does in the mouth, awesome. Thanks Syzygies. The lettuce is looking a little ragged but that's from being in the oven under the broiler when I melted the cheese.

Double-Smoked ham rubbed up with Lane’s Sweet Heat. And now glazed...

Dennis introduced me to the concept of smash burgers while we were discussing what accessories to get. When he realised I was completely ignorant of the subject he sent me this link: https://www.bonappetit.com/recipe/the-ba-smash-burger My KKs arrived and I forgot all about smash burgers until, by chance, I came across this short but fabulous post on the forum: I have now had smash burgers two weekends running and they are great. Still working on getting those edges super crispy but The Husband and I are happy with the results so far. Introducing the burgers to the KK. First batch done Topped with pan fried foie gras Second batch topped with bacon and cheese. In honour of @Aussie Ora's Wagyu fries and Dennis' foie gras fat popcorn, we fried the bacon in the foie gras fat and dribbled some on the buns for good measure. Yummy!

So I can find it lol. Outback kamado Bar and Grill

Interesting. Will try this method and compare. Here to do roast potatoes we parboil for about 10 mins, drain water and then shake the potatoes around in the pot a little to fluff the outsides up a little then put them in a pan with hot fat, usually goose, before roasting at about 180-200C for up to an hour. Key features are crispy outside and fluffy inside. This sous vide method may well be completely different. Will have to buy some potatoes and give it a try.

Hi @MacKenzie , do you guys have roast potatoes out there and if so, are they similar to these wedges? The look and sound similar. Really must get around to trying them myself. Grow, potatoes, grow!

Ghee is clarified butter. All the milk solids gone, so higher smoke point closer to oil. Like pure butta...

Oh boy another great looking meal! What is ghee?

Winner looking spuds! Thanks Syz & MacKenzie! On my radar now.

I am a very fortunate guy

About to try their latest one - Peruvian on some chicken tonight.

I know been slack in my cooking lately work has been so hectic..but this potatoe rub is awesome on pork.gave the bottom some lemon myrtle pepper berry mix. And the top the potatoes rub.on it goes over jam wood . Outback kamado Bar and Grill

Looks good Tekobo...a tasty British treat. Yum

Oops, sorry @Bruce Pearson! @tony b, no guilt here and @MacKenzie, the first crop of potatoes should be ready in a couple of months and I am going to need all the potato recipes I can find. Oh yes, and a lot of exercise!

Going to have to try this. I love the idea of pan frying with attitude. And ghee. Or goose fat. And no, @MacKenzie and the legion of people on this site who appear to have bought an air fryer (and not used it @Bruce Pearson?), you can't persuade me that an air fryer is ever going to cut it. I'd rather have fewer, deep fried chips.

I did Tony's method today and the results were pretty good but I would like more crunch. I might have to try the SV without the oil and see what I think. It's tough doing all these fries tests.

Don't wait! I am a big proponent of deep fat frying. Having the oil at the right temperature means you get the good crunch with (a little) less fat and maximum pleasure. I too love my French fry press. Here are some photos I took last year. The easiest, and tastiest, way to process my excess of home grown potatoes was to chip them with the manual press (my Kenwood attachment didn't do anything like as good a job as doing it the old fashioned way). I then did double frying the easy way. Did the first low temp fry, laid the chips out on a tray to freeze them and then vac packed them loosely in bags so they were available for the second fry whenever I was ready. I was so ready that they are all gone now! Nothing beats home made double fried chips. And yes, I am mixing terminology - you say fries and I say chips. Table mounted fry press. This year's planned over supply of chips, sorry potato seeds, going in last weekend.