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
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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
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Mix cut potatoes with all other ingredients in a large mixing bowl.
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Transfer to a large baking sheet, I used 11x17, and spray with cooking spray.
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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.
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For the dressing mix all ingredients together in a mixing bowl until creamy.
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Serve pesto fries with the sauce.
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