Sides Recipe

Prep Potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch sticks. Rinse the cut fries under cold water until water runs clear to remove surface starch.

Soak

Place rinsed fries in a large bowl of cold water and soak at least 30 minutes, up to overnight in the refrigerator. This extracts additional starch for crisper fries.

Dry and (optional) Dust

Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. If using cornstarch, toss the dry potato sticks with 1 tablespoon cornstarch in a bowl until lightly coated.

First Fry (Blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–20 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack. Immediately season with kosher salt and black pepper to taste.

Parmesan Truffle Finish (Optional)

If adding the Parmesan Truffle upgrade, while fries are hot toss them in a large bowl with 1/4 cup grated Parmesan and 1/2 tsp truffle oil. Toss gently to coat and serve immediately so cheese melts slightly and truffle aroma is present.

Make the Dressing

In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Assemble Salad

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and red onion if using. Drizzle dressing over salad and toss gently to coat just before serving to keep greens crisp.

Boil Liquid

Bring 4 cups water and 1/2 cup whole milk to a gentle boil in a medium saucepan. Add 1 teaspoon kosher salt.

Cook Grits

Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thickened and grits are tender. Stone-ground grits may take 20–30 minutes; quick grits about 5–7 minutes. Stir more frequently toward the end to prevent sticking.

Finish

Remove from heat and stir in 2 tbs unsalted butter and 1 cup grated white cheddar until melted and smooth. Taste and adjust seasoning with additional salt and 1/4 tsp black pepper if desired. Keep covered and warm until serving.

Par-Cook Potatoes

If you want a faster finish and creamier interior, par-boil diced potatoes 5 minutes in salted boiling water, then drain and dry. Alternatively, use raw diced potatoes but increase pan time accordingly.

Sear Vegetables

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add diced onion and bell pepper and sauté 3–4 minutes until softened and starting to color.

Cook Potatoes

Add the diced (par-cooked or raw) potatoes to the pan in an even layer. Let them cook undisturbed 4–5 minutes to develop a crust, then stir and continue cooking another 8–10 minutes, turning occasionally, until golden and tender.

Season and Finish

Add 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp dried thyme or oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 1–2 minutes more until garlic is fragrant. Stir in chopped parsley and adjust seasoning. Serve hot.