Homemade Fries and Ketchup

Last night I wanted to make some great (and not horrible for you) fries to go with our meal. In our effort to be healthy lately, I also thought I would put together some homemade ketchup. Which turned out to be incredibly easy! From now on that is the way to go for us. It still has brown sugar, but not a lot and there are no preservatives or high fructose corn syrup, which is the big bad one!

The other exciting thing I have discovered in using the oven all winter long is how to finally master getting food crispy. Yes, not frying, but just in the oven! There are a couple keys such as keeping the food separated on the cooking sheet, using a really high heat and flipping the food at the perfect time so that both sides get a nice crunch. I am telling you these fries were amazing!

Homemade Fries and Ketchup Recipe

Recipe and photos by FT – Food Tasty!

serves 2

Homemade Fries

1 large red potato (or whatever potato you want to use and skin on or off based on preference)

1 tbls herbes de provence spice (if not just substitute whatever spices you like)

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 tsp salt

1 tbls olive oil (enough to lightly coat potatoes)

Heat oven to 450 and cut potato into 1/3 to 1/4 inch wedges or strips. Place on baking sheet spread out so they are not touching each other and coat with olive oil plus all other spices. (Make sure you toss all together so everything is covered.) Reserve 1 tsp of salt to sprinkle on fries before serving. Cook for 30 minutes, turning once after 15 minutes. Sprinkle with remaining salt.

Click here for a printable version of this recipe.

Homemade Ketchup

6 oz can tomato paste (no salt is better)

1/3 cup water

2 tbls cider vinegar

¼ tsp dry mustard

¼ tsp cinnamon

¼ tsp salt

1 pinch cloves

1 pinch allspice

¼ cup brown sugar

1/8 tsp cayenne pepper

Combine all of the ingredients in a medium bowl and whisk. Pour into a re-sealable container and chill overnight in refrigerator to blend flavors. You can use it immediately, but it gets better if it sits a while. Store in refrigerator.

Click here for a printable version of this recipe.