Sides Recipe

Wash potatoes thoroughly. Using a mandoline or sharp knife, slice potatoes very thinly (about 1/16 inch / 1.5 mm). If you prefer, peel them first; leaving the skin on adds texture.

Place slices in a bowl of cold water and agitate to remove excess starch. Soak 10 minutes, then drain and rinse. Pat completely dry on clean kitchen towels or paper towels to avoid oil splatter.

Pour 2 cups oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle immediately and float.

Fry the potato slices in small batches (do not overcrowd) for 2–4 minutes, stirring gently, until golden-brown and crisp.

Use a slotted spoon to transfer chips to a paper-towel-lined tray. Immediately season with kosher salt and optional cracked black pepper while still hot so seasoning adheres.

Let cool 2–3 minutes to crisp up further and serve.

Wash and prepare fruit: hull and halve strawberries, remove stems from grapes, core and dice apple (toss apple pieces with 1 tbs lemon juice to prevent browning), and cut pineapple into bite-size pieces if using.

Combine all prepared fruit in a bowl. Drizzle with remaining 1 tbs lemon juice and 1 tsp honey if using, toss gently to combine. Chill or serve immediately.

Wash potatoes and cut into 1/2-inch dice. If using waxy potatoes (Yukon/red), no need to soak; for starchier varieties you can soak 10 minutes and pat dry.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add diced potatoes in an even layer. Let cook undisturbed 4–5 minutes to brown on one side.

While potatoes cook, dice the onion and mince garlic.

Stir potatoes, then add onion. Continue cooking, stirring every 3–4 minutes, until potatoes are golden and cooked through, about 12–15 minutes total.

In the last 2 minutes, add minced garlic, smoked paprika, thyme, salt, and pepper. Toss to coat and cook until garlic is fragrant but not burnt.

Taste and adjust seasoning. Sprinkle chopped parsley over the potatoes and serve hot.

Wash and dry salad greens thoroughly. Halve cherry tomatoes, slice cucumber thin, and thinly slice red onion.

In a small bowl or jar, whisk together 2 tbs olive oil, 1 tbs balsamic vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp kosher salt, and 0.25 tsp black pepper until emulsified.

Place greens in a large bowl, add tomatoes, cucumber, and red onion. Drizzle dressing over salad just before serving and toss gently to coat.

Shred cabbage finely and grate the carrot. Place both in a mixing bowl.

In a separate small bowl, whisk together 3 tbs mayonnaise, 1 tsp apple cider vinegar, 0.5 tsp sugar, 0.5 tsp Dijon mustard, 0.25 tsp celery seed (if using), 0.5 tsp kosher salt, and 0.25 tsp black pepper until smooth.

Pour dressing over cabbage and carrot. Toss thoroughly to combine so cabbage is evenly coated. Taste and adjust salt or vinegar to preference.

For best flavor, chill slaw at least 15–30 minutes before serving to let flavors meld. Serve cold or at cool room temperature.