Mother’s Day- Little Gem & Herb Fries
May
8
8
One of my favorite lunches with my mom and sisters is a simple salad and French fries. Ordering a salad as a main takes the guilt out of devouring a platter of fries, lol. These herb fries turn out perfect every time. The two step cooking process ensures the inside is cooked to perfection while getting that perfect crunch on the outside. I’m topping them with lemon parsley salt and serving them with a super fresh little gem salad. The creamy tarragon dressing and crispy honey prosciutto takes this simple salad to the next level. If you make this menu, I promise your mom will be so happy!
Mother’s Day 2020
Ingredients
Herb Fries
- 4 Idaho russet potatoes, washed and cut into sticks
- 3 liters canola oil, for frying
- 2 tsp Maldon sea salt flakes
- 2 tbsp fresh parsley, chopped
- 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, halved
- 1 avocado, sliced
- 1 radish, thinly sliced
- 1 tbsp chives, chopped
- 3 slices prosciutto, drizzled w honey and baked at 425 for 5 mins
Creamy Tarragon Dressing
- 2/3 cup Hellman’s mayo
- 2/3 cup Buttermilk
- 2 cloves garlic, mashed into a paste w a pinch of Kosher salt
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 2 tsp apple cider vinegar
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp honey
Instructions
Herb Fries
- 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
Little Gem Salad
- 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
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