Ingredients:

  • 1 kg Russet potatoes, peeled and cut into batons
  • 2 liters Peanut oil for frying
  • 15 g Sea salt
  • 500 g Fresh asparagus, woody ends trimmed
  • 30 ml Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 40 g Grated Parmesan cheese
  • 5 g Cracked black pepper
  • 400 g Shredded green cabbage
  • 100 g Shredded carrots
  • 60 ml Apple cider vinegar
  • 15 g Granulated sugar
  • 5 ml Celery seed

Instructions:

  1. Soak the sliced potatoes in ice-cold water for at least 30 minutes to remove excess surface starch for maximum crunch.
  2. In a large stainless steel bowl, whisk together apple cider vinegar, granulated sugar, and celery seed to create the slaw base.
  3. Perform the first fry of the potatoes in peanut oil at 325°F (160°C) until pale and soft (approximately 5 minutes). Drain on a wire cooling rack.
  4. Toss the asparagus with extra virgin olive oil and minced garlic. Roast on a rimmed baking sheet at 425°F (220°C) for 12–15 minutes until the tips are crispy.
  5. Increase the oil temperature to 375°F (190°C). Return the par-cooked fries to the oil for 2–3 minutes until golden brown and audibly crunchy.
  6. Immediately toss hot fries with sea salt and sprinkle roasted asparagus with grated Parmesan cheese and black pepper.
  7. Toss the shredded cabbage and carrots into the vinegar dressing and serve all sides immediately alongside hamburgers.