Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.