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 tablespoons olive oil
2 teaspoons sea salt
2 teaspoons coarse ground black pepper
For Kale Pesto:
2 cups torn washed and dried kale (no stems)
½ cup olive oil
¼ teaspoon salt
1 tablespoon Instantly Fresh Garlic
1 tablespoon Instantly Fresh Parsley
3 tablespoons fresh lemon juice
1/3 cup raw almonds
½ cup Litehouse Foods Big Blue Premium Blue Cheese Dressing
Preheat the oven to 425 degrees. 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.