Side Dish Recipe
Green herb rice, Cassava chips & chipotle mayo, Chimichurri skin-on potato fries
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Ingredients
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Green Herb Rice
Cassava Chips & Chipotle Mayo
Chimichurri Skin-on Potato Fries
Method
Green Herb Rice
- 1
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat, add minced garlic, and sauté for 1 minute. Add the rice, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked. Remove from heat, fluff with a fork, and stir in chopped parsley and cilantro.
Cassava Chips & Chipotle Mayo
- 2
Prepare the Cassava Chips
Heat vegetable oil in a deep pan over medium-high heat. Fry the cassava slices in batches until golden and crispy, about 3-4 minutes per batch. Remove and drain on paper towels, seasoning with salt immediately.
- 3
Make the Chipotle Mayo
In a small bowl, combine mayonnaise, chipotle in adobo sauce, lime juice, and salt. Mix well and set aside.
Chimichurri Skin-on Potato Fries
- 4
Bake the Fries
Preheat the oven to 425°F (220°C). Toss the potato fries with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 25-30 minutes, turning halfway through until crispy.
- 5
Prepare the Chimichurri
In a bowl, combine chopped parsley, oregano, red wine vinegar, minced garlic, salt, and black pepper. Mix well. Once the fries are cooked, drizzle the chimichurri over them before serving.
