To celebrate the plucky and persevering Irish culture, I’m sharing a “green” potato recipe I recently created for my friends at Litehouse foods – Kale Pesto Potato Fries Two Ways with Blue Cheese Sauce. You can just thank me later, you lucky leprechauns! 
The inspiration for this super easy recipe is “colcannon,” a traditional Irish dish made from creamy mashed potatoes and kale or cabbage. Potatoes and Irish culture or forever linked, as we all learned in history class – at one point leading up to the mid-17th century Great Potato Famin, it was said that the average Irish laborer ate 10 pounds of potatoes a day and for three-fifths of the population it was the primary fuel of life.
Okay, eating such a potato-centric diet causes dietary imbalances, but potatoes ARE a smart choice as a side dish to protein and other fruits and vegetables in your healthy diet. Tubers are packed with wholesome nutrients including complex carbohydrates for quality energy and vitamins and minerals, especially iron, magnesium, vitamin B-6 and vitamin C.
It’s no blarney, you are guaranteed to love my Kale Pesto Potato Fries Two Ways with Blue Cheese Sauce — just remember not to call them French fries, Irish fries is more fitting! The kale pesto is a snap to make in the food processor, and can easily be done while the potatoes are baking in the oven. Make another batch or use leftovers on pasta, fish, chicken, pizza and more. BTW, the pesto is nut-free so everyone can enjoy!
As for prepping the potatoes – you can use a spiralizer, a mandolin, finely julienne by hand or cut into fatter wedges, it’s the cook’s choice! I’ve used tried-and-true Russet potatoes in this dish, you could use whatever variety potato you like – on super busy days, I’ve also even hacked the recipe with frozen shoestring potatoes.
To add a blast of bold to the Irish recipe, I serve Kale Pesto Potato Fries Two Ways with the Big Blue Ultra Premium from Litehouse Foods. This incredibly creamy and rich dressing is made with extra chunks of handcrafted Artisan Blue Cheese for maximum flavor—a bowl filled for dunking is like a pot of gold at the end of a cheese-lover’s rainbow.
Oh and speaking of history, did I mention my husband and I celebrated our 25th wedding anniversary last night! Where does the time go? And I wonder how many potatoes we’ve eaten through the years – haha! I also think you’ll get a laugh out of this honeymoon picture and the 1991-style bangs! By the way, check out these blogs I’m linking up with today Happy Fit Mama, The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl , Jill Conyers,
What are you doing to celebrate St. Patrick’s Day? What you you slather kale pesto on? Spiral or wedges? Please share in the comment below, I’d love to know! XOXO– Jennifer
This post was sponsored by Litehouse Foods.
- 4 medium Russet potatoes about 2 pounds
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 teaspoons coarse black pepper
- 2 cups washed and dried kale (no stems)
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 Tablespoon minced garlic
- 3 tablespoons chopped fresh parsley
- 3 tablespoon fresh lemon juice from about 1 lemon
- 1/3 cup raw almonds
- 1/2 cup premium blue cheese dressing I used Litehouse Big Blue
-
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.
