Wash the potatoes and pat dry
Cut into sticks
Bring a large pot of water to a boil
Boil the cut potatoes for 5-7 mins until fork tender (make sure they still have their shape)
In 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)
Make the herb salt by combining the Maldon salt, parsley and lemon zest into a bowl and mix
After the potatoes have boiled, transfer onto a paper towel lined baking sheet to remove excess water
When the oil is at 350, drop half of the potatoes into the oil slowly and fry until golden brown, about 5 mins
Remove the potatoes from the oil and transfer onto a paper towel lined baking sheet and salt with Kosher salt
Fry the remaining potatoes
When the potatoes are done, season with a few pinches of the herb salt and serve with the tarragon dressing
Make the dressing by combining all the ingredients together in a small bowl and whisk until everything is incorporated
Assemble the greens on a large platter by tearing them into large pieces
Add the sliced tomatoes, radishes, avocado and chives
Drizzle on the dressing and top with the crispy prosciutto
0 servings