Sides Recipe

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Rinse and scrub the potatoes, then poke holes in them with a fork.

Cover each potato in kosher salt and bake for 45-60 minutes until tender.

Finish with Butter and Chives

Remove from oven, slice open, add butter and sprinkle with chopped chives before serving.

Cook the Potatoes

Peel and chop the russet potatoes. Boil in salted water until tender, about 20 minutes. Drain.

Mash and Combine

Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth, then fold in the cheddar cheese.

Prepare the Potatoes

Slice the Yukon gold potatoes and parboil for 10 minutes. Drain and let cool.

Sauté with Onions

In a skillet, melt butter and sauté onions until caramelized. Add the potatoes and cook until golden brown. Sprinkle with parsley before serving.

Prepare the Potatoes

Spiralize the russet potatoes into curly shapes.

Fry the Potatoes

Heat oil in a fryer or deep pan. Fry the potatoes until golden brown and crispy. Drain on paper towels.

Season

Toss the fries with parmesan cheese, garlic powder, and salt before serving.

Sauté the Vegetables

Heat olive oil in a pan, add seasonal vegetables, and sauté until tender. Season with salt and pepper to taste.

Sauté Spinach

In a skillet, melt butter over medium heat. Add spinach and cook until wilted.

Make the Cream Sauce

Sprinkle flour over spinach, stir, and cook for 1 minute. Gradually stir in heavy cream, salt, and nutmeg until thickened.