Baked Pesto Fries & Sun-dried Tomato Sauce
- Servings: 2-4
|French Fry Ingredients:|
|2||Large Baking Potatoes|
|1½ Tbsp||Olive Oil|
|2 pkgs||Dry Knorr Pesto Sauce Mix|
|Dipping Sauce Ingredients:|
|⅓ cup||Julienne Cut Sun-dried Tomatoes|
|½ can||a 6 Oz Can Tomato Paste|
|2 tsp||Garlic Powder|
|⅓ cup||Ricotta Cheese|
|2 Tbsp||Grated Parmesan Cheese|
Preheat oven to 400 degrees. Wash potatoes thoroughly; pat dry. Cut potatoes into French fry size pieces and place in a big bowl with a lid. Pour olive oil over potatoes and then add the pesto sauce mix. Place lid on bowl and shake until all potatoes are evenly coated with pesto. Spread potatoes on a foil-lined cookie sheet sprayed with non-stick cooking spray. Bake for 30 minutes. Meanwhile, prepare dipping sauce. Place sun-dried tomatoes, tomato paste, water, garlic powder, ricotta cheese, and parmesan cheese in a food processor or blender. Blend until all ingredients are combined and smooth. When potatoes are done, turn broiler on high and broil fries 5-10 minutes until golden brown and slightly crispy. Serve with dipping sauce.
Serving idea: Serve with grilled turkey burgers made with Italian herbs (oregano, rosemary, parsley, basil) and topped with mozzarella cheese and spinach.