Baked French Fries with Homemade Ketchup
French Fries. Well, we all love them!
{serves 4}
ingredients:
- 4 medium sized potatoes, cut in half down the length, square off and discard the ends, cut into 1cm thick chips
- 2 tbsp. light olive oil
- sea salt
- paprika
homemade ketchup
- 180g tomato paste
- 90g maple syrup or agave nectar
- 80ml cold water
- 50ml apple cider vinegar
- herbamare or sea salt
- 1 garlic clove, crushed
Preparation time – 30 mins, cooking time – 50-60 mins
Pre-heat the oven to 400°F, gas mark 4, 200°C (180°C fan-assisted).
Line a baking tray with My Relationship with Food silicon baking mat or parchment paper.
Rinse the sliced potatoes under cold water to release the starch and drain. Peel and cut into 1cm thick chips, season with salt and paprika and massage it in with the olive oil. Place the chips on one of the baking trays and pop them in the oven for 50-60 minutes (depending how crispy you like them), turn them over after 25 minutes, towards the end, turn them once or twice more.
To make the ketchup, in a medium size saucepan add the tomato paste, maple syrup, water, apple cider vinegar, garlic and season with herbamare. Whisk until smooth over a medium heat and bring to a boil. Then reduce the heat to low, cover and let it gentle simmer for 30 minutes stirring occasionally.
Remove from the heat and either serve warm or leave to cool and place in a kilner jar. Ketchup can be kept in the fridge for 2 weeks.
Oven baked fries taste so much better than traditional fries, and it’s such a great thing to know that nothing but fresh, healthy ingredients went into them. Such a great treat, so get dipping and sharing!
Enjoy…
LISA’S TIP – There is something about fries that is truly comforting, unfortunately the traditional way of cooking French Fries is deep fried which contains tons of calories. So how do we make this yummy snack healthier? For one, lets just skip the deep-frying. This recipe will give you delicious homemade oven-baked French fries. This option is cleaner, healthier and somewhat easier than deep-frying, with the added benefit of homemade ketchup.
ABOUT THE CONTRIBUTOR
Lisa Roukin is a chef, teacher and writer, her main focus is developing gluten and wheat free recipes as she suffered with weight issues growing up as a child and in her adult life she identified that eating gluten was causing skin issues, psoriasis and mood swings. She runs her own business teaching private cookery lesson and demonstrations, based around her healthy way of eating. She has appeared on channel 4, cooked live on BBC Radio, and was a finalist on Gordon Ramsey’s the F Word. She is also a blogger for the Huffington Post and provides gluten-free recipes to Ocado, The world’s largest online food retailer. Lisa has recently published her debut cookbook “My Relationship with Food” which features 100 delicious recipes, each mirrored by beautiful photography. All the dishes are virtually gluten-free and see minimal use of dairy and refined sugars. The recipes are seasonal, helping you make the most of the best produce available to create nourishing meals. Perfect for those wishing to build on their repertoire, introducing you to some inspiring breakfasts, lunches, soups, sides, dinners and healthy snacks.
