Little Gem & Herb Fries
Yields4 Servings
Herb Fries
4 Idaho russet potatoes
3 l canola oil
2 tsp Maldon sea salt flakes
2 tbsp fresh parsley
Zest of one lemon
Little Gem Salad
1 head organic romaine lettuce
1 head organic red butter lettuce
1 head organic white butter lettuce
1 cup heirloom cherry tomatoes
1 avocado
1 radish
1 tbsp chives
3 prosciutto
Creamy Tarragon Dressing
⅔ cup Hellman’s mayo
⅔ cup Buttermilk
2 garlic
1 tbsp fresh tarragon
1 tbsp fresh basil
1 tbsp fresh chives
1 tbsp fresh parsley
1 tsp Worcestershire sauce
2 tsp apple cider vinegar
½ tsp fresh cracked black pepper
¼ tsp honey
Directions
Herb Fries
1Wash the potatoes and pat dry
3Bring a large pot of water to a boil
4Boil the cut potatoes for 5-7 mins until fork tender (make sure they still have their shape)
5In a large pot or Dutch oven heat the canola oil on high until it reaches 350 (use a candy thermometer- this takes about 10-15 mins to get to temp)
6Make the herb salt by combining the Maldon salt, parsley and lemon zest into a bowl and mix
7After the potatoes have boiled, transfer onto a paper towel lined baking sheet to remove excess water
8When the oil is at 350, drop half of the potatoes into the oil slowly and fry until golden brown, about 5 mins
9Remove the potatoes from the oil and transfer onto a paper towel lined baking sheet and salt with Kosher salt
10Fry the remaining potatoes
11When the potatoes are done, season with a few pinches of the herb salt and serve with the tarragon dressing
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Little Gem Salad
12Make the dressing by combining all the ingredients together in a small bowl and whisk until everything is incorporated
13Assemble the greens on a large platter by tearing them into large pieces
14Add the sliced tomatoes, radishes, avocado and chives
15Drizzle on the dressing and top with the crispy prosciutto
[cooked-sharing]
Ingredients
Herb Fries
4 Idaho russet potatoes
3 l canola oil
2 tsp Maldon sea salt flakes
2 tbsp fresh parsley
Zest of one lemon
Little Gem Salad
1 head organic romaine lettuce
1 head organic red butter lettuce
1 head organic white butter lettuce
1 cup heirloom cherry tomatoes
1 avocado
1 radish
1 tbsp chives
3 prosciutto
Creamy Tarragon Dressing
⅔ cup Hellman’s mayo
⅔ cup Buttermilk
2 garlic
1 tbsp fresh tarragon
1 tbsp fresh basil
1 tbsp fresh chives
1 tbsp fresh parsley
1 tsp Worcestershire sauce
2 tsp apple cider vinegar
½ tsp fresh cracked black pepper
¼ tsp honey
Directions
Directions
Herb Fries
1Wash the potatoes and pat dry
3Bring a large pot of water to a boil
4Boil the cut potatoes for 5-7 mins until fork tender (make sure they still have their shape)
5In a large pot or Dutch oven heat the canola oil on high until it reaches 350 (use a candy thermometer- this takes about 10-15 mins to get to temp)
6Make the herb salt by combining the Maldon salt, parsley and lemon zest into a bowl and mix
7After the potatoes have boiled, transfer onto a paper towel lined baking sheet to remove excess water
8When the oil is at 350, drop half of the potatoes into the oil slowly and fry until golden brown, about 5 mins
9Remove the potatoes from the oil and transfer onto a paper towel lined baking sheet and salt with Kosher salt
10Fry the remaining potatoes
11When the potatoes are done, season with a few pinches of the herb salt and serve with the tarragon dressing
______________________________________
Little Gem Salad
12Make the dressing by combining all the ingredients together in a small bowl and whisk until everything is incorporated
13Assemble the greens on a large platter by tearing them into large pieces
14Add the sliced tomatoes, radishes, avocado and chives
15Drizzle on the dressing and top with the crispy prosciutto
