Regular Sides Recipe
Make Regular Sides Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic French Fries
Garlic Mashed Potatoes
Steamed Seasonal Vegetables
House Side Salad
Coleslaw
Method
Classic French Fries
- 1
Prep and soak
Wash and peel the potatoes if desired. Cut into 1/4- to 1/2-inch sticks. Place cut fries in a large bowl and cover with cold water. Add the 8 cups of water (or enough to fully submerge) and soak for 30 minutes to 2 hours to remove excess starch.
- 2
Dry and blanch
Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. In a heavy pot or deep fryer, heat 1 liter of vegetable oil to 325°F (163°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
- 3
Final fry and season
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels, immediately sprinkle with 2 tsp kosher salt while hot. Serve immediately.
Garlic Mashed Potatoes
- 4
Boil potatoes and garlic
Place the chopped Yukon Gold potatoes and whole garlic cloves in a large pot and cover with cold water by an inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.
- 5
Mash and finish
Drain the potatoes and garlic well and return to the warm pot. Add 4 tbsp unsalted butter and 1 cup warm milk. Mash to desired consistency (use a potato masher or ricer for smooth texture). Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm until serving.
Steamed Seasonal Vegetables
- 6
Steam the vegetables
Bring 1 inch of water to a simmer in a medium pot fitted with a steamer basket. Add broccoli florets, baby carrots, and sugar snap peas to the basket in a single layer if possible. Cover and steam until vegetables are bright and tender-crisp: about 4–6 minutes depending on size.
- 7
House Side Salad
- 8
Make the dressing
In a small bowl or jar, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
- 9
Assemble the salad
In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 sliced cucumber, and 1/4 thinly sliced red onion. Just before serving, drizzle dressing over the greens (start with half the dressing and add more to taste) and toss gently to combine. Serve immediately.
Coleslaw
- 10
Make the dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- 11
Combine and chill
In a large bowl, toss 4 cups shredded green cabbage and 1 cup grated carrot with the dressing until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving. Serve chilled or at cool room temperature.