Capastrami Fries Recipe
Savor our capastrami fries topped with hot pastrami, melty swiss cheese, crunchy coleslaw, and zesty russian dressing. a flavor-packed indulgence
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Ingredients
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Drinks/Sides
Method
Drinks/Sides
- 1
- 2
Cut and season fries
Wash and cut Russet potatoes into even fries. Toss with 2 tablespoons neutral oil, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.
- 3
Roast or air-fry fries
Spread fries in a single layer on the prepared sheet. Roast in the oven for 25-30 minutes, flipping halfway, until crispy and golden.
- 4
Warm pastrami
While fries cook, warm the hot pastrami slices in a skillet over medium heat until steaming; keep them loosely piled so they separate easily.
- 5
Make coleslaw dressing
Whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt until smooth.
- 6
Toss the coleslaw
In a bowl, combine the coleslaw mix with the dressing and toss to coat. Chill until ready to assemble for crisper slaw.
- 7
Assemble and melt cheese
Once fries are crisp, transfer to a heat-safe platter. Top with hot pastrami slices and 6 Swiss cheese slices. Place under a broiler for 1-2 minutes, just until the cheese melts and bubbles.
- 8
Finish and serve
Top the melted-cheese fries with a layer of coleslaw, drizzle 1/4 cup Russian dressing over the top, and garnish with parsley. Serve immediately.