Every year when I work on a new recipe in preparation for Superbowl Sunday, I write and reflect on the same fact: I have zero interest in football, but I just love Superbowl snacks. Potato skins. Nachos. Chicken wings. Brisket sliders. All the most delicious and unhealthy bites you can imagine.
I love breaking out my deep fryer for a batch of wings, but it can be time consuming and even a bit messy. Sometimes, you just don’t want a layer of oil all over your kitchen, ya know?
One of the reasons I love this recipe so much, aside from how delicious and fun it is, is that you can improvise to make it any way you like: make a super spicy coleslaw, or your family’s favorite recipe for coleslaw, add corned beef and pastrami, or swap out the regular fries for some sweet potato fries or even tater tots.
You can also make it easy on yourself and just buy a bag of frozen fries. Prepare them as directed and top with chopped corned beef, coleslaw and Russian dressing. No one will be the wiser, and maybe your kitchen will remain that much cleaner. You can also buy Russian dressing, or make your own. I like using this recipe, I just omit the onion.
5 large Idaho potatoes
1 Tbsp caraway seeds
Salt and pepper
1/2 lb chopped, sliced corned beef
1 bag prepared shredded cabbage or coleslaw mix
½ cup mayonnaise
2 Tbsp white vinegar
1 Tbsp horseradish (optional)
½ tsp sugar
Salt and pepper
1 batch prepared Russian dressing
Preheat oven to 400 degrees. Cut potatoes into wedges and toss with olive oil, caraway seeds, salt and pepper. Spread out evenly on two baking sheets.
Bake until crisp, around 40 minutes, or to your liking.
While potatoes are cooking, prepare the coleslaw. Whisk together mayo, white vinegar, sugar, horseradish (if desired), salt and pepper in a large bowl. Add cabbage and toss until completely coated.
Heat up corned beef in oven or microwave briefly.
Pile fries on a platter and add warm corned beef, about half the coleslaw and prepared Russian dressing. Serve while warm.