Artichoke Pesto Fries

If you're searching for a solid appetizer recipe that comes together quickly and cleanly, look no further. These Artichoke Pesto Fries are the die for. Crispy, baked fries drizzled in pesto sauce and topped with chopped artichoke hearts and roasted red peppers. Let's learn hour to make them!

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Ingredients in Artichoke Pesto Fries

• Russet Potatoes (4 potatoes, scrubbed): Russet potatoes are chosen for their starchy texture, which yields crispy fries when baked or fried. The thick skin provides a hearty base for the fries and adds a rustic element to the dish.
• Olive Oil (2 tbsp): Olive oil is used to coat the potato fries before baking. It adds a rich flavor, helps in achieving a golden-brown crispiness, and enhances the overall texture of the fries.
• Garlic Powder (2 tsp): Garlic powder infuses the fries with a savory and aromatic garlic flavor. It complements the earthiness of the potatoes and enhances the overall taste of the dish.
• Salt (2 tsp): Salt is a crucial seasoning that not only enhances the natural flavors of the potatoes but also helps to draw out moisture, contributing to the crispy texture of the fries.
• Vegan Pesto (4 oz): Vegan pesto brings a burst of herbal and nutty flavors to the fries. It typically includes ingredients like basil, nuts, garlic, and nutritional yeast, creating a savory and vibrant topping for the potatoes.
• Chopped Artichoke Hearts (1 cup): Artichoke hearts add a unique, slightly tangy flavor and a tender texture to the dish. They also contribute to the Mediterranean-inspired profile of the fries, pairing well with the other ingredients.
• Chopped Roasted Red Peppers (½ cup): Chopped roasted red peppers provide a sweet and smoky flavor, as well as a pop of color to the dish. Their mild sweetness balances the savory and salty elements, creating a harmonious flavor profile.

Steps to Make Artichoke Pesto Fries (with pictures!)

1. Prep: Preheat oven to 400 degrees F (205 C) and line 2 baking sheets with parchment paper. Set aside.
2. Cut Potatoes: Slice potatoes into your desired shape of french fry. Do not slice the potatoes too thinly or they are likely to burn in the oven. Anywhere from ½ inch to 1 inch is a good size.
3. Bake: Spread your potatoes out over the prepared baking sheets in a single layer. Drizzle 1 tablespoon of olive oil over the potatoes on each baking sheet and toss to coat. Sprinkle the potatoes on each sheet with 1 teaspoon of garlic powder and salt. Place baking sheets into the preheated oven (one on upper and one on lower rack) and bake for 20 minutes. Remove from oven and flip fries on the sheet. Return pans to oven, rotating their positions. Bake for another 20 minutes watching closely to avoid burning. 
4. Serve: Once fries have finished baking, allow them to cool on the baking sheet for about 5 minutes. Drizzle with the pesto sauce and sprinkle over the artichoke hearts and roasted red peppers. Serve immediately.

Tips for Making Artichoke Pesto Fries

1. Choose the Right Potatoes: Opt for Russet potatoes as they have a high starch content, which contributes to a crispy texture when baked or fried. Scrub the potatoes well but consider leaving the skin on for added texture.
2. Evenly Cut the Potatoes: Cut the potatoes into evenly-sized matchsticks or wedges to ensure uniform cooking. This helps in achieving consistent crispiness across all the fries.
3. Coat with Olive Oil Thoroughly: When tossing the potato fries with olive oil, make sure each fry is evenly coated. This helps in achieving a golden-brown and crispy exterior during baking.
4. Season Generously: Season the fries with garlic powder and salt evenly. Don't be afraid to be generous with the seasoning, as it enhances the overall flavor of the fries.
5. Preheat the Oven: Preheat the oven before baking the fries. A hot oven ensures that the fries start cooking immediately, contributing to their crispiness.
6. Bake on a Single Layer: Arrange the potato fries in a single layer on the baking sheet. Overcrowding can lead to uneven cooking and less crispy results.
7. Flip the Fries: Halfway through the baking time, flip the fries to ensure even browning on all sides. This step helps achieve a uniformly crispy texture.
8. Use Store Bought Pesto: Store-bought vegan pesto should be used for convenience. This greatly streamlines the process.
9. Drizzle Pesto Topping Just Before Serving: Add the chopped artichoke hearts, roasted red peppers, and vegan pesto as a topping just before serving. This helps maintain the crispiness of the fries, and the toppings stay fresh.
10. Serve Immediately: Artichoke Pesto Fries are best enjoyed fresh out of the oven. Serve them immediately to savor the crispy texture and vibrant flavors.

Frequently Asked Questions

Can I use a different type of potato for these fries?

While Russet potatoes are recommended for their starchy texture, you can experiment with other varieties like Yukon Gold or sweet potatoes. Keep in mind that the choice of potato may affect the final texture and flavor.

Can I make the pesto from scratch, or is store-bought pesto okay?

Absolutely! You can make vegan pesto from scratch using fresh basil, nuts, garlic, nutritional yeast, and also olive oil if you desire. However, store-bought pesto is a convenient alternative and works well in this recipe.

How do I prevent the potato fries from sticking to the baking sheet?

To prevent sticking, line the baking sheet with parchment paper or a silicone baking mat. This not only helps with easy removal but also promotes even browning.

Can I add other toppings to these fries?

Absolutely! Feel free to get creative with additional toppings like vegan cheese, cherry tomatoes, or chopped olives. Customize the fries to suit your taste preferences.

FAQ's Continued

Can I fry these instead of baking for a crispier texture?

Yes, you can fry the potato fries for a crispier texture. Heat oil in a pan or deep fryer and fry the potatoes in batches until golden brown. Drain excess oil on paper towels before adding toppings.

Can I use regular pesto with dairy if I'm not vegan?

Certainly! If you're not vegan, you can use traditional pesto with Parmesan cheese. Adjust the recipe according to your preferences.

Can I make these fries gluten-free?

Yes, the recipe is naturally gluten-free. However, always check ingredient labels, especially for store-bought pesto, to ensure it's gluten-free.

How to Serve Artichoke Pesto Fries

Serving Artichoke Pesto Fries can be a delightful experience, and there are various ways to enhance the presentation and enjoyment. Here are some suggestions on how to serve Artichoke Pesto Fries:

1. Platter Presentation: Arrange the fries on a large platter for a communal serving. This is great for sharing at gatherings or parties.
2. Individual Servings: Serve individual portions of Artichoke Pesto Fries in small bowls or on plates for a more personalized presentation.
3. Drizzle Pesto on Top: Just before serving, drizzle additional vegan pesto over the fries. This adds a fresh burst of flavor and enhances the visual appeal.
4. Garnish with Fresh Herbs: Garnish the fries with chopped fresh herbs like basil or parsley. This not only adds a pop of color but also complements the pesto flavors.
5. Sprinkle Nutritional Yeast: Sprinkle nutritional yeast on top for a cheesy flavor. It adds a savory element and enhances the overall taste of the fries.
6. Serve with Dipping Sauce: Offer a side of vegan aioli, garlic mayo, or a tangy tomato-based sauce for dipping. This provides an additional layer of flavor.
7. Pair with a Salad: Serve the fries alongside a crisp and refreshing salad, such as a Mediterranean salad with olives, tomatoes, and cucumbers.
8. Add a Squeeze of Lemon: Provide lemon wedges on the side for a zesty touch. Further, a squeeze of lemon juice can brighten up the flavors of the fries.
9. Accompany with Pickles: Serve Artichoke Pesto Fries with a side of pickles or pickled vegetables for a tangy and crunchy contrast.
10. Serve as a Side Dish: Pair the fries with your favorite vegan burger, sandwich, or main course for a complete and satisfying meal.

Feel free to mix and match these serving ideas based on your preferences and the style of the event.

How to Store Artichoke Pesto Fries

While artichoke fries are best eaten fresh, storing is possible if done properly. Good storage is crucial to maintain their texture and flavor. Here's a guide:

1. Refrigeration for Short-Term Storage: If you have leftover Artichoke Pesto Fries and plan to consume them within 1-2 days, store them in an airtight container in the refrigerator. To explain, this helps preserve their freshness.
2. Separate Containers for Toppings: If the fries are topped with pesto, artichoke hearts, and roasted red peppers, consider storing any remaining toppings separately. This prevents the fries from becoming soggy due to moisture.
3. Avoid Stackings: If possible, store the fries in a single layer to prevent them from sticking together. Placing a sheet of parchment paper between layers can also help maintain their individual crispiness.
4. Reheating in the Oven: To reheat, use the oven for the best results. Preheat the oven, spread the fries in a single layer on a baking sheet, and bake at a low to moderate temperature until they are heated through. This helps maintain their crispiness.
5. Avoid the Microwave for Reheating: While a microwave is quicker, it may result in the fries losing their crispiness. If you choose to use a microwave, be aware that the texture may be softer compared to oven reheating.

By following these storage tips, you can enjoy Artichoke Pesto Fries that maintain their deliciousness and crispiness, whether reheating for a quick snack or serving as part of a meal.

If you make this recipe be sure to tag @censoredbaker on Instagram!

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