My inspiration for this week’s Friday Night Bites came from my hubby. He adores ketchup with his French fries and on his scrambled eggs. My cooking bucket list has had homemade ketchup waiting a long time to be crossed off – now I can take that black sharpie and cross it off. I could not just make simple ketchup but had to kick it up a notch with Sriracha.
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This ketchup recipe could not be easier. Here is my disclaimer – you will need time and patience. The end result is completely worth it – trust me. Although I love, okay am quite obsessed with traditional French fries, these oven baked fries were quite tasty. Since I am a food blogger, when I tell folks that I love a fast food lunch every once in a while they look at me funny. Although infrequent, those cravings creep up and I have to given in and head to McDonalds. In my book, they are the pillar of the perfect - especially when they are right out of that vat of hot oil, lightly salted and pale in color – that is pure decadence. Smile.
I used fingerling potatoes for the oven fries. They are extremely creamy in the center and crisp up nicely on the outside along with being perfect for dipping in the handmade ketchup. You could use a russet potato or other variety if you can’t find the fingerling potato. I highly encourage you to make the rosemary salt and dust a bit on the fries. The salt would also be great on a steak or grilled chicken breasts. These fries would go fantastic with a chilled pilsner beer or robust Malbac. Cheers to Friday Night Bites!!
4 Large Fingerling Potatoes, cut into ¼ inch slices
Cut the potatoes into ¼ inch slices and lay flat onto a cookie sheet. Drizzle with olive oil and toss so each potato is lightly covered. Bake at 400 degrees and bake for 10 to 15 minutes or until golden brown on each side and crisp. Flip halfway through the cooking process.
1 (28 oz) Can whole tomatoes in puree
1 Medium Onion, diced
1 Tablespoon Olive Oil
1 Garlic clove, minced
½ Cup Brown Sugar
¼ Cup Apple Cider Vinegar
1 Heaping Tablespoon Sriracha
1 teaspoon Salt
In a medium saucepan, add the olive oil and dice onion. Cook over medium heat until translucent and soft. Add the garlic and cook for one minute. Add the tomatoes, brown sugar, cider vinegar, Sriracha and salt. Stir and let cook on medium high until bubbly. Reduce to low and let cook for one hour. Use an emulsion blender to puree and make it smooth. Let cook down for another 30 minutes on low until dark red and thick. Let cool and store in an airtight container.
1 Tablespoon of minced fresh rosemary
2 Tablespoon Salt
Mix salt and minced rosemary together. Sprinkle on fries.