Description
crispy crunchy baked potato chips with zesty pesto dip
Ingredients
Scale
- baked potato fries:
- 8 russet [or starchy] potatoes, washed and chopped into fries or wedges
- 2 tablespoons tapioca starch
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- to serve: grating of parmesan, chopped parsley and sea salt flakes [optional]
- sea salt
- zesty pesto dip:
- 2 cups baby spinach
- 1 cup basil, leaves picked
- 1 cup mint, leaves picked
- 1/2 cup parlsey, plus extra to serve
- 1 garlic cloves, minced
- 1 cup (125 grams) cashews
- 1/3 cup (45 grams) pumpkin seeds (kernels), plus extra to serve
- 1/2 cup (60 grams) parmesan, grated
- zest and juice 2 limes
- 3/4 cup (190 ml) olive oil, plus extra to serve
- sea salt
- to serve: dollop of greek yoghurt
Instructions
- Preheat oven to 200 C (390 F) and line 2 oven trays with baking paper.
- To make the fries:
- Arrange potato fries on tray in a single layer. Evenly divide the tapioca starch, garlic and olive oil between the trays. Season with salt and toss to combine. Bake for 30-40 minutes [turning fries half way through cooking] or until golden and crispy.
- To make the pesto:
- Place the baby spinach, basil, mint, parsley, garlic, cashews, pumpkin seeds, parmesan, lime zest and juice, olive oil and sea salt into the large bowl of a food processor. Pop the lid on and blitz for 1-2 minutes or until gorgeously combined. If you prefer more crunch to your dip – add an extra half cup of cashews now and pulse 3-5 times to combine.
- To serve:
- Arrange the golden baked potato fries on a wooden board and top with a grating of parmesan, 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, pumpkin seeds and a drizzle of olive oil. Enjoy x
- Prep Time: 15 mins
- Cook Time: 40 mins