The humble spud becomes a side dish worth celebrating on St. Patrick’s Day when paired up with green kale pesto and bold blue cheese dressing.
- 4 medium Russet Potatoes (about 2 pounds)
- 2 tbsp. Olive Oil
- 2 tsp. Sea Salt
- 2 tsp. Coarse Ground Black Pepper
For Kale Pesto:
- 2 c. Kale, torn washed and dried (no stems)
- ½ c. Olive Oil
- ¼ tsp. Salt
- 1 tbsp. Litehouse® Freeze Dried Garlic
- 1 tbsp. Litehouse® Freeze Dried Parsley
- 3 tbsp. Fresh Lemon Juice
- 1/3 c. Raw Almonds
- ½ c. Litehouse® Big Blue Dressing
- Preheat the oven to 425°F. Line large rimmed baking sheet with foil or parchment paper.
- Scrub, dry and leave peel on potatoes. Use spiralizer, mandolin or sharp knife to cut potatoes into ⅛" to 1/4” thick pieces. If preferred, cut potato into 1/3” wedges.
- Place the strips (or wedges) in large bowl and sprinkle with olive oil, salt and pepper, tossing to coat well.
- Bake thin fries for 35 to 40 minutes, using tongs to toss halfway through cooking time. Wedge fries may need to cook for 5 to 10 additional minutes.
- Thin fries are done when at least half are crispy and golden brown. Thicker wedge fries will be turning golden brown on the sides.
- While fries are baking, add kale, olive oil, salt, garlic, parsley, lemon juice and almonds to food processor and pulse until very finely chopped and ingredients incorporated.
- Remove fries from oven and toss with pesto while still hot. Serve with blue cheese dressing drizzled on top or served to the side as a dip.