Here’s a detailed recipe for Crispy Fries with Fresh Green Salad, followed by helpful FAQs:
🍟 Fries & Green Salad Recipe
Ingredients
For the Fries:
- 4 large russet potatoes (or any starchy variety)
- 3 tbsp cornstarch (for extra crispiness)
- Cold water for soaking
- Vegetable oil for frying (or air frying alternative)
- Salt to taste
- Optional: black pepper, paprika, garlic powder, Parmesan
For the Green Salad:
- 4 cups mixed greens (romaine, arugula, spinach, or lettuce mix)
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ avocado, sliced (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- Salt & pepper to taste
Instructions
Fries:
- Peel & Cut potatoes into even sticks (¼-inch thick).
- Soak in cold water for at least 30 minutes (removes starch for crispiness).
- Drain & pat dry completely with a clean towel.
- Toss with cornstarch to lightly coat.
- Heat oil to 350°F (175°C). Fry in small batches until golden (about 5–6 minutes).
- For double-fried method: Fry once until pale, drain, then refry until crisp.
- For air fryer: Toss in 1–2 tbsp oil, air fry at 200°C (400°F) for 18–20 minutes, shaking halfway.
- Season immediately with salt (and optional spices).
Green Salad:
- Wash & dry greens.
- In a large bowl, combine greens, cucumber, tomatoes, onion, and avocado.
- Whisk dressing: olive oil, lemon juice/balsamic, Dijon mustard, honey, salt, pepper.
- Drizzle over salad, toss gently, serve fresh.
❓ FAQs
Q1: Can I bake the fries instead of frying?
Yes! Coat with 2 tbsp oil, spread on a parchment-lined tray, and bake at 220°C (425°F) for 30–35 minutes, flipping halfway. They’ll be slightly less crispy but healthier.
Q2: How do I keep fries crispy longer?
- Soak potatoes in water to remove starch.
- Fry twice or air fry at high heat.
- Don’t overcrowd the pan/tray.
- Serve immediately; avoid covering with foil.
Q3: Can I prep fries ahead of time?
Yes. Cut and soak potatoes up to 24 hours in the fridge. Pat dry just before frying.
Q4: What dressing goes best with the green salad?
- Light lemon vinaigrette (as above)
- Creamy ranch or Caesar for richness
- Honey-mustard for sweetness
Q5: How can I make this a full meal?
Add grilled chicken, salmon, or a fried egg on top of the salad. Serve fries as a side.
Q6: What potatoes are best for fries?
Russet potatoes are ideal—they’re starchy and fry up crispy. Waxy potatoes (like red or new potatoes) turn out softer.
Q7: Can I make the salad ahead of time?
You can prep the veggies ahead, but don’t add dressing until serving to avoid sogginess.
Would you like me to also give you a restaurant-style plate-up idea for serving fries and salad together?