It is no secret, I absolutely LOVE pesto! Over the past few years I started making my own pesto to comply with my primarily dairy-free lifestyle due to being lactose intolerant. No more eating the sauce I love and getting sick. After adding pesto to sandwiches, pasta’s, and eating it as a dip with chips (for maximum intake), I decided to add them to another carb that goes well with almost anything. Potatoes! And voila! There came PESTO FRIES!
Get my garlic scape kale pesto recipe here.
- 1/2 cup garlic scape kale pesto
- 4 medium-large potatoes (I used 2 blue and 2 red)
- Pre-heat oven to 400F.
- Slice potatoes into sticks, keeping as even as possible to allow for evening cooking time. Place into bowl, add pesto, and coat evening.
- Line baking sheet with foil. Place fries on lined baking sheet, avoid stacking if possible. Bake for 25 minutes, flip fries, and bake for an additional 20 minutes or until crispy.
Tip: If you have a favorite pesto recipe or brand, use that instead! I do not know what will happen if the pesto has cheese in it, but try it and let me know! I am curious 🧐