Sides & Specials Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2-inch fries, keeping pieces as even as possible for uniform cooking. Rinse cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 4 hours refrigerated). This helps remove additional starch and yields crispier fries.

Dry and toss with cornstarch

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried fries with 2 tablespoons cornstarch, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and the minced rosemary until evenly coated.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first fry. Use a thermometer for accuracy. If you don't have a thermometer, test with a small piece of potato — small bubbles should form and rise around it gently.

First fry (blanch)

Working in batches (do not overcrowd), fry the fries for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Allow them to cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on paper towels or a cooling rack.

Finish with herbs

While still hot, transfer fries to a large bowl and add the chopped parsley. Toss to combine so the herb sticks to the fries. Taste and adjust seasoning with additional salt if needed. Serve immediately with Parmesan Truffle Aioli for dipping.

In a small bowl, combine 3 tablespoons mayonnaise, grated garlic clove, 1 teaspoon lemon juice, 1 tablespoon grated Parmesan, 1/2 teaspoon truffle oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth and emulsified. Taste and adjust lemon, salt, or truffle oil to preference. Chill for 10–15 minutes to let flavors meld. Serve alongside the hot fries.

Char corn

Heat a skillet or grill pan over high heat until very hot. Add 1 tablespoon unsalted butter and then add the corn kernels. Cook without stirring for 2–3 minutes to get char marks, then stir and cook another 1–2 minutes until some kernels are nicely browned. Alternatively, char on a hot grill for 3–4 minutes, turning occasionally.

Mix dressing

In a small bowl, whisk together 1 tablespoon mayonnaise, 1/2 teaspoon lime juice, 1/4 teaspoon chili powder, and 1/4 teaspoon salt.

Assemble

Remove corn from heat and transfer to a serving cup or small bowl. Stir in the mayo-lime-chili mixture while the corn is warm so it coats evenly. Sprinkle 2 tablespoons crumbled cotija or feta cheese and 1 tablespoon chopped cilantro on top. Finish with an extra pinch of chili powder or a squeeze of lime if desired. Serve warm as a side or special.