Author Notes: Oven baked organic russet potatoes coated with pesto sauce and seasonings. Served with a tasty creamy pesto sauce. Perfect side dish! —Dash of Amy
Serves: 4-6
Ingredients
Potatoes
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5
medium russet potatoes, cut for fries
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1
tablespoon olive oil
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1/3
cup pesto sauce (homemade)
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1
teaspoon sea salt
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1/2
teaspoon black pepper
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1
teaspoon paprika
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1
teaspoon Mrs. Dash garlic & herb
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1
tablespoon Worcestershire sauce
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dry Parmesan cheese
Creamy Pesto Sauce
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1/3
cup buttermilk (or 1/3 cup milk mixed with 1 tsp vinegar)
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1/3
cup sour cream
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1/3
cup mayonnaise
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1/3
cup pesto sauce
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3/4
teaspoon sea salt
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1/4
teaspoon black pepper
Directions
- Mix cut potatoes with all other ingredients in a large mixing bowl.
- Transfer to a large baking sheet, I used 11×17, and spray with cooking spray.
- Bake at 425* for 20 minutes, mix fries around, and bake another 15 minutes, or until browned and crispy. Sprinkle with a light dusting of Parmesan cheese.
- For the dressing mix all ingredients together in a mixing bowl until creamy.
- Serve pesto fries with the sauce.
Photo by Dash of Amy