crispy crunchy baked potato fries with zesty pesto dip

How many veggies are on your little ones ‘will eat‘ list?

Harry has 3 [not including those I smuggle into his food without him knowing hehehehe].

And I’m on a mission to increase his veggie intake and get him eating more of the good stuff.

How?

By getting Mr. Fussy into the kitchen helping me cook them.

And our first veggie packed recipe we cooked together are these AMAZING crispy crunchy baked potato fries with zesty pesto dip.

Harry even helped me pick all of the herbs from our garden.

Once we were in the kitchen – Harry helped me chop the potatoes.

He added the garlic, olive oil and starch to them.

AND much to my SURPRISE he had so much fun making the pesto!

He added the baby spinach, basil, mint and parsley to the processor bowl [which on any other day he would refuse to touch].

Now, did he eat it?

YES!!!!

And he even loved the pesto!

I’m still in shock!

Getting him into the garden and kitchen has been a serious game changer and I couldn’t be happier.

That’s why I’m so excited to share this recipe with YOU!

And share EXACTLY how to cook it with your kids!

If I can get Harry eating his greens [and herbs!] I know your little one just might too!

To make your own crispy crunchy baked potato fries with zesty pesto dip simply…

Begin by preheating your oven to 200 C (390 F) and line 2 oven trays with baking paper.

Chop your potatoes into fries (or wedges) – try to keep the sizes roughly the same [this helps with cooking them evenly].

Ask your child to arrange the potatoes in a single layer on the prepared trays and ask them to season them with a little salt.

Ask your little one to place 1 teaspoon minced garlic onto each tray.

Then ask your child to sprinkle 1 tablespoon tapioca starch over each tray of fries.

Next, ask your child to drizzle 1 1/2 tablespoons of olive oil over each tray of fries.

Arm your child with a spoon and ask them to toss the potato fries so they are evenly covered in the garlic/starch/oil mixture.

Pop the trays into your preheated oven.  Bake for 35-40 minutes [flipping fries over half way through cooking] or until golden and crispy.

To make the zesty pesto dip…

Ask your little one to place the baby spinach leaves into the large bowl of a food processor.

Then ask them to add the mint, basil and parsley.

Next, add the cashews.

Then, add the pumpkin seeds.

Arm your child with a micro plane or small grater and ask them to grate the parmesan into the bowl.  Also add the minced garlic.

Finally, ask your child to add the olive oil, lime zest and juice and sea salt to the bowl.

Pop the lid on and blitz for 1-2 minutes or until gorgeously combined and creamy.  If you prefer a little crunch to your dip – add an extra half cup of cashews and pulse to combine.

To serve, arrange the golden baked potato fries on a wooden board and top with a grating of parmesan, a small handful of chopped parsley and sea salt flakes [if desired].

Dollop a few spoonfuls of dip onto a plate and flatten using a spoon.  Add a dollop of greek yoghurt to the dip [optional] and top with chopped parsley, micro herbs, pumpkin seeds and a drizzle of olive oil.

Print

you may also like…

 crispy sweet potato fries w’ zesty dipping sauce

 sweet potato chips

 kale chips