Celebrate St. Patrick's Day or any dinner with this quick and easy Irish inspired recipe made with kale pesto, potatoes and blue cheese dressing. A delicious side dish!
Cuisine:
American, Irish, Italian
Servings: 4servings
Ingredients
For Potatoes
4mediumRusset potatoesabout 2 pounds
2tablespoonsolive oil
2teaspoonssea salt
2teaspoonscoarse black pepper
For Kale Pesto
2cupswashed and dried kale (no stems)
1/2 cupolive oil
1/2teaspoonsalt
1Tablespoonminced garlic
3tablespoonschopped fresh parsley
3tablespoonfresh lemon juicefrom about 1 lemon
1/3cupraw almonds
1/2cuppremium blue cheese dressingI used Litehouse Big Blue
Instructions
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.