Tuesday, July 21, 2009

oven baked fries with spicy ketchup

Do you like french fries? Of course you do! We love fries, but kind of feel guilty after pigging out on a ton of them; so we decided to come up with an oven fries recipe with the fingerling potatoes from our box. These are not your typical mushy baked tater sticks- they have a good crunch, and are pillowy soft in the middle. They totally hit the spot! And since we had some tomatoes in the box as well, I whipped up a spicy ketchup to go along with them! Make a whole bunch- they were just as good reheated the next day.

This could be done with most kinds of brown skinned potatoes, but fingerlings are the perfect shape and texture to make long, wonderful fries.

2 pounds fingerling potatoes, cut into 1/2 inch sticks
cooking spray
2 large heirloom tomatoes, 1/2 inch dice (about 2.5 cups)
2 Tbsp 2x concentrate tomato paste
1/4 white onion, finely diced
1 chipotle pepper
2 tsp sugar
2 tsp apple cider vinegar
1 Tbsp olive oil
salt & pepper

For the taters:
Preheat you oven to 375 degrees. Spray 2 foil covered baking sheets liberally with cooking spray. Season the foil with a good amount of salt and pepper. Line up potatoes on sheets, spray the tops with cooking spray, and season again with salt and pepper. Bake them in the oven for 25 minutes, then remove them, give each potato a flip to another side, and then put the pan in the oven the opposite way. (If you have a really awesome oven that cooks evenly, you don't have to invert the pan, but I don't trust our oven so I like to flip the pan in the middle of cooking so that everything cooks evenly.) Cook for an additional 30 minutes, remove from oven, and get ready to rumble!

Ketchup time!
In a small sauce pan set to medium heat, saute the onion with some salt and pepper in the olive oil until it becomes translucent, about 6-8 minutes. Add the tomato paste, and toast for 3 minutes to bring out the full and richness of the paste. Toss in the tomatoes and the chipotle pepper and bring to a simmer. Cover with a lid, turn the heat to low and allow to simmer for 30 minutes. Uncover, stir in the vinegar and sugar, and allow to continue simmering for 30 more minutes. Now you have a choice- just go right ahead and eat it (which we did, because we ain't afraid of no chunks!) or puree it with a immersion blender, or food processor. There is no need to cool it down before serving, but you could totally make it ahead of time if you like.

This recipe made enough for 5-6 people, so if you do not have that many people to serve, go right ahead and halve all the quantities. Having a party? Double, triple, or quadruple it! The left overs are still good the next day. You probably won't want to share though. Just warning you...

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