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Sides Recipe

Name: Club Sodas Sides Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 pieces Russet potatoes; 1 cup Kosher salt; 4 tablespoons Unsalted butter; 2 tablespoons Fresh chives, chopped; 2 pounds Russet potatoes; 1 cup Aged white cheddar cheese, shredded; 4 tablespoons Unsalted butter; 1 cup Heavy cream; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 2 pounds Yukon gold potatoes; 1 large Yellow onion, thinly sliced; 4 tablespoons Unsalted butter; 2 tablespoons Fresh parsley, chopped; 2 pounds Russet potatoes; 2 cups Vegetable oil; 0.5 cup Parmesan cheese, grated; 1 teaspoon Garlic powder; 0.5 teaspoon Salt; 1 pound Seasonal vegetables (e.g., asparagus, green beans); 2 tablespoons Olive oil; to taste Salt; to taste Black pepper; 1 pound Fresh spinach; 2 tablespoons Unsalted butter; 2 tablespoons All-purpose flour; 1 cup Heavy cream; 1 teaspoon Salt; 0.25 teaspoon Ground nutmeg

Inspired by Club Soda

Time1h 30m

Serves6

Butter and chive salt-crusted baked potato. Aged white cheddar mashed potatoes. Lyonnaise potatoes. Parmesan curly fries. Vegetable du jour. Chef Jesse’s creamed spinach.

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Frequently paired with

The best thing to pair and share with Sides

Selected to pour

Bossman Lager

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

light-bodied · malt-forward · crisp

Open pairing →

Ingredients

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Butter and Chive Salt-Crusted Baked Potato

4 pieces Russet potatoes

1 cup Kosher salt

4 tablespoons Unsalted butter

2 tablespoons Fresh chives, chopped

Aged White Cheddar Mashed Potatoes

2 pounds Russet potatoes

1 cup Aged white cheddar cheese, shredded

4 tablespoons Unsalted butter

1 cup Heavy cream

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Lyonnaise Potatoes

2 pounds Yukon gold potatoes

1 large Yellow onion, thinly sliced

4 tablespoons Unsalted butter

2 tablespoons Fresh parsley, chopped

Parmesan Curly Fries

2 pounds Russet potatoes

2 cups Tuscany sunflower oil

1/2 cup Parmesan cheese, grated

1 teaspoon Watkins garlic powder

1/2 teaspoon Celtic sea salt

Vegetable du Jour

1 pound Seasonal vegetables (e.g., asparagus, green beans)

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Chef Jesse’s Creamed Spinach

1 pound Fresh spinach

2 tablespoons Unsalted butter

2 tablespoons 00 bread flour

1 cup Heavy cream

1 teaspoon Celtic sea salt

1/4 teaspoon Ground nutmeg

Method

Butter and Chive Salt-Crusted Baked Potato

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Rinse and scrub the potatoes, then poke holes in them with a fork.

Cover each potato in kosher salt and bake for 45-60 minutes until tender.

Finish with Butter and Chives

Remove from oven, slice open, add butter and sprinkle with chopped chives before serving.

Aged White Cheddar Mashed Potatoes

Cook the Potatoes

Peel and chop the russet potatoes. Boil in salted water until tender, about 20 minutes. Drain.

Mash and Combine

Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth, then fold in the cheddar cheese.

Lyonnaise Potatoes

Prepare the Potatoes

Slice the Yukon gold potatoes and parboil for 10 minutes. Drain and let cool.

Sauté with Onions

In a skillet, melt butter and sauté onions until caramelized. Add the potatoes and cook until golden brown. Sprinkle with parsley before serving.

Parmesan Curly Fries

Prepare the Potatoes

Spiralize the russet potatoes into curly shapes.

Fry the Potatoes

Heat oil in a fryer or deep pan. Fry the potatoes until golden brown and crispy. Drain on paper towels.

Season

Toss the fries with parmesan cheese, garlic powder, and salt before serving.

Vegetable du Jour

Sauté the Vegetables

Heat olive oil in a pan, add seasonal vegetables, and sauté until tender. Season with salt and pepper to taste.

Chef Jesse’s Creamed Spinach

Sauté Spinach

In a skillet, melt butter over medium heat. Add spinach and cook until wilted.

Make the Cream Sauce

Sprinkle flour over spinach, stir, and cook for 1 minute. Gradually stir in heavy cream, salt, and nutmeg until thickened.

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