Artichoke Pesto Fries
Baked french fries drizzled in pesto and topped with shredded artichoke hearts and roasted red peppers.
- Prep Time: 20 minutes
- Bake Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Savory Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
4 russet potatoes, scrubbed
2 tbsp olive oil
2 tsp garlic powder
2 tsp salt
4 oz vegan pesto*
1 c chopped artichoke hearts*
1/2 c chopped roasted red peppers*
Instructions
- Prep: Preheat oven to 400 degrees F (205 C) and line 2 baking sheets with parchment paper. Set aside.
- 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 1/2 inch to 1 inch is a good size.
- Bake: Spread your potatoes out over the prepared baking sheets in a single layer. Drizzle 1 tbsp of olive oil over the potatoes on each baking sheet and toss to coat. Sprinkle the potatoes on each sheet with 1 tsp 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.
- 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.
Equipment
Notes
*I would highly recommend using a store bought pesto for this recipe as it streamlines things significantly. Most containers are 8 oz so you will only need half. Reserve the rest for dipping. Be sure to read ingredients to ensure there is not dairy.
*Canned artichoke hearts work best here. Do not purchase marinated hearts for this recipe.
*You can roast your own red pepper, remove the skin and chop it up or you can buy pre-roasted red peppers in a jar.
Find it online: https://censoredbaker.com/artichoke-pesto-fries/
