Long, long ago, before having children, I used to go out for lunch once in a while with girl friends. Of course living in Washington, you go to Nordstrom cafe pretty often. It’s one of my favorite places.
You can get some of the best food there for really reasonable prices.
Oh my word their chocolate cake is to DIE for…and these fries. Oh. Heaven.
When we moved away from Washington (and away from a Nordstrom within reasonable driving distance) about 11 years ago now, I sorely missed my Nordstrom cafe food. So my mother in law started buying me their cookbooks and eventually this recipe showed up in one of them!
I was delighted.
And made them immediately.
I was not disappointed. They are every bit as delightful as the cafe makes them, although I never seem to slice my fries as thinly as they do. That’s alright though. It’s really all about that dip.
Mmmm. Hmmmm.
Kalamata olives and roasted garlic?
Amen.
You can thank me later.
If you have never had these fries, either make them ASAP or get your buns to a Nordstrom cafe and enjoy!
- KALAMATA DIP
- 1 cup mayonaise
- 1 clove garlic
- 1 tablespoon roasted garlic
- ⅓ cup kalamata olives, pitted
- 1 tablespoon fresh lemon juice
OR THE FRIES - 6 cups preferred oil for frying
- 4-6 large russet potatoes, rinsed, unpeeled and sliced into ⅛ inch slices and dried with paper towels.
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh chives Kosher salt
- TO MAKE THE DIP
- You can use a food processor if you want or just chop everything very fine.
- Combine olives, garlic and roasted garlic and pulse until finely chopped.
- Add the mayonnaise, and lemon juice and pulse once or twice to combine.
- Set aside in refrigerator until ready to serve.
TO MAKE THE FRIES - Heat the oil in a large pot or a deep fryer if you have one to about 350˚.
- Carefully add the potatoes to the hot oil in batches and cook until deep golden brown and a bit crunchy.
- Remove from oil with a slotted spoon and place on paper towels to drain.
- Once all the potatoes are cooked, toss with the herbs and kosher salt.
- Serve with the dipping sauce.
Adapted from Nordstrom Friends and Family Cookbook
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
