Dish & Chips Recipe

Prepare potatoes

Wash and peel potatoes if you prefer (skin left on is fine). Using a sharp knife or mandoline, cut potatoes into 1/3–1/2 inch sticks for classic hand-cut fries. As you cut, place the sticks into a large bowl of cold water to remove surface starch.

Rinse the cut potatoes under cold running water until the water runs clear, then drain and transfer to a clean kitchen towel or paper towels. Pat completely dry — this prevents oil splatter and ensures crisp fries.

Heat oil in a deep heavy skillet or a heavy-bottomed pot to 325°F (about medium heat). If you don't have a thermometer, the oil should shimmer but not smoke.

Blanch the fries: Add the potatoes in a single layer (you may need two batches) and cook for 4–6 minutes until they are limp and just beginning to turn opaque but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to cool 5–10 minutes.

Increase oil temperature to 375–380°F for the second fry. When hot, add fries in batches and fry until golden brown and crisp, 2–4 minutes. Remove to a rack or paper towels to drain briefly.

Immediately season fries with 1 tsp fine sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (if using). Toss to combine so seasoning adheres while fries are hot.

In a small bowl or jar, combine 1/2 cup vegan mayonnaise, 2 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tbsp capers (or 1 tsp caper brine), 1 minced garlic clove, 1 tbsp lemon juice, 2 tbsp nutritional yeast, 1/2 tsp Dijon mustard (additional for balance), 1 tbsp water, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk or blend (use an immersion blender or small food processor) until smooth and emulsified. Taste and adjust: add a little more lemon for brightness, more caper brine for tang, or a splash of water to thin to desired consistency. Chill while finishing other components so flavors meld.

Place 1/2 cup raw cashews, 2 tbsp nutritional yeast, 1/2 tsp fine sea salt and 1/4 tsp garlic powder in a small food processor or high-speed blender. Pulse until the mixture is crumbly and resembles fine breadcrumbs. Do not over-process into a paste. Transfer to a small bowl and set aside.

In a large bowl, combine 4 cups mixed salad greens, 3/4 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion.

Dress the salad lightly: drizzle 1 tbsp extra-virgin olive oil and 1 tbsp fresh lemon juice over the greens, add 1/4 tsp salt and 1/8 tsp pepper, then toss gently. Alternatively, toss the greens with 1–2 tbsp of the prepared vegan Caesar dressing for a more authentic Caesar flavor.

Plate: Arrange a generous portion of hot fries on one side of a plate. Place the dressed salad on the other side.

Sprinkle the vegan Parmesan over both the fries and salad to taste (start with 1–2 tbsp). If desired, add an extra drizzle of vegan Caesar dressing over the salad and a small ramekin of dressing for dipping the fries.

Serve immediately so fries remain crisp. Offer extra salt, pepper, and dressing on the side.