All Large Sides Recipe

Prep and Par-cook

Peel (optional) and cut russet potatoes into 3/8–1/2-inch fries. Rinse in cold water until water runs clear, then soak in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with clean towels.

Coat

Place dried potato sticks in a large bowl. Toss with cornstarch until evenly coated. In a separate small bowl combine kosher salt, black pepper, smoked paprika and garlic powder and sprinkle over potatoes, tossing to distribute.

Cook

Option A — Deep-fry: Heat 1 cup canola oil in a deep heavy pot to 325°F (162°C). Fry potatoes in batches 4–5 minutes until soft but not browned. Remove to a rack. Increase oil to 375°F (190°C) and fry batches again 2–3 minutes until golden and crispy. Drain on paper towels and immediately season lightly with extra salt to taste. Option B — Oven-roast: Preheat oven to 450°F (230°C). Toss coated fries with 1/4 cup oil (reserve remaining oil) on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once, until browned and crisp. For extra crispiness, finish under broiler 1–2 minutes, watching carefully.

Serve

Keep fries warm in a low oven (200°F / 95°C) while finishing other batches. Serve immediately as a large side portion.

In a very large mixing bowl combine shredded green cabbage, shredded red cabbage and carrots. Toss to mix well.

In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, kosher salt and black pepper until smooth and slightly glossy.

Pour dressing over cabbage mixture and toss thoroughly to coat evenly. Taste and adjust seasoning — add more salt, sugar or vinegar to reach preferred balance. Chill covered for at least 30 minutes to let flavors meld. Stir again before serving.

Bring a large pot with 6 cups water to a rolling boil. Add a pinch of salt.

Add husked ears of corn to the pot, reduce heat so water returns to a gentle boil, and cook 4–6 minutes until kernels are bright and tender-crisp. Do not overcook to avoid mushy kernels.

Using tongs, transfer corn to a tray. Immediately brush each ear with 1 tablespoon unsalted butter. Season with kosher salt and black pepper to taste. Serve warm. Leftover butter can be melted and served alongside.

Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, minced garlic, lemon zest, kosher salt, black pepper and red pepper flakes on a large rimmed baking sheet in a single layer.

Roast in the preheated oven 14–18 minutes, stirring once halfway through, until edges are browned and stems are tender-crisp.

Remove from oven and immediately sprinkle with grated Parmesan. Toss gently to coat so the residual heat melts the cheese slightly. Taste and adjust seasoning. Serve hot as a large side.