煮食，也可以「應機」。一個平凡小薯頭，一個身分，可以應需要化身多變的香脆、酥嫩、美味，迎合不同需要。無論家中備有焗爐、氣炸鍋，或是傳統炒鑊，都能輕鬆演繹。三種器具並用，更能同時端出不同口感的小點，款待親朋簡便又貼心。
薯仔蔬果小點
材料：
小薯仔12個，分3碗盛載，每碗4個。
羽衣甘藍少量、士多啤梨少量、紅桑子及黑桑子少量。
白松露油少許、胡椒鹽少許。
各式香草：包括雜香草、百里香、羅勒草、洋芫茜各少許。
做法︰
把薯仔洗淨，先放入滾水略煮；
把略煮過的薯仔撈起，每個切成一半；
羽衣甘藍、士多啤梨、紅桑子及黑桑子，洗淨待用；
氣炸鍋做法：用焗爐紙舖在氣炸鍋上，將切開的薯仔放上，掃上白松露油，灑點胡椒鹽（分量以剛疏落在薯角表面），再灑雜香草，分量多少按個人喜歡，但不宜過多蓋了薯仔。用180-200℃焗15分鐘左右便可；中途可以看看薯仔變色是否足夠，金黃色澤最好，因為要視乎用什麼型號的氣炸鍋，如有需要可以加大一點溫度。
焗爐做法：用焗爐紙舖在鐵盤上，將切開的薯仔放上，掃上白松露油，灑點胡椒鹽（分量以剛疏落在薯角表面），再灑百里香草，喜歡香草味的可以多放，按個人喜歡。用180-200℃焗15分鐘左右便可；中途可以看看薯仔變色是否足夠，金黃色澤最好；半途可以放點羽衣甘藍，掃點白松露油及灑點香草在上，焗成香脆。
傳統煎炸做法：倒油到鑊，猛火煮滾，轉為中火，將切開的薯仔放入，煎炸成金黃色，灑點胡椒鹽（分量以剛疏落在薯角表面），再灑香草，喜歡香草味可以多放，讓香草味在短時間內也可以「迫出」多點香味。
最後分別盛在木碗上，佐以脆香羽衣甘藍、伴隨士多啤梨、紅桑子及黑桑子。
Potatoes Three Ways
Ingredients：
12 small potatoes in total, divided into 3 bowls, 4 potatoes each.
A small handful of kale, strawberries, raspberries and black mulberries.
A drizzle of white truffle oil, a pinch of pepper salt.
A sprinkle of different herbs including mixed herbs, thyme, basil and parsley.
Steps︰
Wash the potatoes. Cook the potatoes in boiling water for some minutes.
Take out the slightly cooked potatoes. Cut the potatoes in half lengthwise.
Wash the kale, strawberries, raspberries and black mulberries. Drain and set aside.
Air fryer method: Line the air fryer basket with a parchment paper. Place a bowl of the halved potatoes in the basket. Brush with white truffle oil. Sprinkle with pepper salt (just enough, not too dense). Top with a sprinkle of mixed herbs to your liking, yet be careful not to fully cover the potatoes. Preheat the air fryer to 180-200ºC. Cook the potatoes for around 15 minutes. Check halfway to see if the potatoes have already turned golden and crispy. The cooking time depends on the model of the air fryer. Increase the cooking temperature if needed.
Oven method: Line a baking sheet with parchment paper. Place a bowl of the halved potatoes on the baking sheet. Brush with white truffle oil. Sprinkle with pepper salt (just enough, not too dense) and thyme. If you like herbs, feel free to add more. Preheat the oven to 180-200ºC. Bake the potatoes for around 15 minutes. Check halfway to see if the potatoes have already turned golden and crispy. When the cooking time is halfway through, you may add some kale to the baking sheet. Brush the kale with white truffle oil and top with a sprinkle of herbs. Roast until crispy.
Traditional deep-fry method: Pour oil for deep-frying into a wok. Heat the oil over high heat until shimmering. Then reduce to medium heat. Add a bowl of halved potatoes. Deep-fry until golden. Season with a sprinkle of pepper salt (just enough, not too dense) and herbs. If you like herbs, do not hesitate to add more. Adding more herbs will help to bring out the intense flavour despite the short cooking time.
Serve the potatoes in wooden bowls. Garnish with crispy kale, strawberries, raspberries and black mulberries.