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Saturday, November 28, 2015

French Fry Salad



Traditionally it's a steak and fry salad, but I decided that french fries would probably be pretty darn good on a salad even if the steak wasn't there. This salad is pretty versatile, you could add cheese if you wanted to, or avocado would be pretty awesome paired with these ingredients too.

Adapted from Whatever Pieces.

Ingredients:
For the fries:
-2 medium baking potatoes or about 6 new potatoes
-1 large clove garlic, peeled and sliced in quarters
-2 tsp olive oil
-1/2 tsp paprika
-1/2 tsp garlic powder
-Rosemary, oregano or thyme, to taste
-Salt and pepper
For the salads:
-4 cups salad greens
-1/2 cup carrot, shaved with a vegetable peeler
-1/2 cup sugar snap peas
-1/2 cup cherry or grape tomatoes, sliced in half
-2 servings steak fries
-Light ranch dressing

Preheat the oven to 425F. Slice the potatoes into thin wedges and slice the garlic. Place on a large baking sheet and drizzle with the oil. Add the spices and toss.

Spread the potatoes in a single layer on the baking sheet. Roast 30-45 minutes, flipping the potatoes after about 20 minutes, and cook until most are golden brown and crisp.

Meanwhile, prepare the salads. Divide the salad greens between two plates. Top each with half of the carrot, snap peas, and tomatoes. Set aside until the potatoes are done.

Once the fries are better, divde them between the two plates, top with ranch and serve immediately.






This was great. The fries were seasoned just right and the warm fries over top of the cold salad ingredients paired nicely. I think this is best served with ranch, but you could probably use some sort of tomato vinaigrette if you wanted to or a blue cheese dressing. 

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