Tasty Tuesdays!

I hope you all had an amazing long weekend!  I spent it exploring a great flea market and brunch in Pleasanton, a trip down the coast to Half Moon Bay and taking in a baseball game...which leads me to today's post on making Garlic Fries!

Even the healthiest of eater's have a weak spot for some type of forbidden treat every now and then and I am no exception.  

On Friday night I headed out to watch some baseball and gave in to my weakness: french fries.  Here in the bay area not only do they have fries at games but they have the famous GARLIC fries that are a french fry lovers dream come true. 

While at the game these are obviously made in deep frying goodness, I thought I'd share a recipe that I like.  It calls for baking them instead, for a healthier treat, along with a delicious recipe for homemade ketchup!  I like these recipes from Bon Appetit and Epicurious! 

Baked Garlic Fries

Ingredients

Nonstick vegetable oil spray

2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3" batons

3 tablespoons vegetable oil, divided

Kosher salt and freshly ground black pepper

4 garlic cloves, minced

2 tablespoons chopped flat-leaf parsley

Method

Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.

Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes

Whisk remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.

Homemade Ketchup

Ingredients

• 1 (28-oz) can whole tomatoes in purée
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2/3 cup packed dark brown sugar
• 1/2 cup cider vinegar
• 1/2 teaspoon salt

Preparation 

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. 

Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

*Note: Ketchup can be stored for up to 3 weeks! 

xoxo

Meg