Ingredients for the fries:
- 6 Idaho potatoes
- 2 tbsp Pinch Honey Mustard Sriracha
- 2 packs deli-sliced corned beef
- 1 medium onion, finely diced
- 1 tbsp Pinch Boss Brisket Rub
- 2 tbsp Clos Mesorah olive oil
- ½ cup drained and chopped sauerkraut
- Fresh chives, for garnish
Ingredients for the Russian Dressing:
- ¾ cup mayo
- 3 tbsp ketchup
- 1 tbsp honey
- 2 tsp Pinch Three Seasons Blend
- A squeeze of lemon juice
- 1 tsp Tuscanini minced black truffle
— Prepare the Fries:
1. Peel the Idaho potatoes and cut into wedges.
2. Place them in a bowl and rinse thoroughly until the water runs completely clear.
3. Strain and pat dry.
4. Fry at 300°F (or in a pot of oil over low heat) for 5–6 minutes, until soft inside with no color on the outside.
5. Lay out the fries and chill in the fridge for 30 minutes. While the fries are cooling, prepare the corned beef mixture and the Russian dressing. Corned Beef Mixture:
6. In a large frying pan, heat the olive oil and sauté the diced onion until lightly browned.
7. Add the diced corned beef and 1 tbsp Pinch Boss Brisket Rub.
8. Sauté for 5–8 minutes until warmed through and slightly crisp. Russian Dressing:
9. In a bowl, combine mayo, ketchup, honey, Pinch Three Seasons Blend, lemon juice, and minced black truffle.
10. Whisk until smooth and adjust seasoning as needed. Second Fry:
11. Heat the fryer or oil to 375°F (or medium-high heat).
12. Return fries to the oil for 5–6 minutes, until golden brown.
13. Season immediately with Pinch Honey Mustard Sriracha.
— To Assemble
14. Arrange crispy fries on a platter or in a cast-iron skillet.
15. Drizzle with Russian dressing.
16. Sprinkle with chopped sauerkraut.
17. Add the warm corned beef mixture on top.
18. Drizzle with a little more Russian dressing and finish with fresh chives.
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