Herbed Potato Wedges and Homemade Ketchup Recipes
Herbed Potato Wedges and Homemade Ketchup
These are fun and refreshing as an appetizer or a snack or on the side of a great sandwich. Using fresh herbs makes the potatoes even more healthy than they already are.
Preheat your oven to 400 degrees
Ingredients for potatoes:
Two large potatoes, suitable for baking, or approximately 8 ounces each
Two tablespoons of extra virgin olive oil
Two crushed fresh garlic cloves
Dash of Cayenne pepper
One teaspoon coriander (the seed of cilantro herb)
One teaspoon allspice
One tablespoon paprika
Cracked black pepper
Ingredients for Ketchup:
One can of pureed tomatoes, 28 ounce can whole tomatoes
One chopped medium sized onion
Two tablespoons olive oil
One tablespoon tomato paste
Two thirds cup packed dark brown sugar
One half cup of apple cider vinegar
One half to three quarters teaspoon of salt
Dash of Cayenne Pepper
Directions for Potatao Wedges
First, cut your potatoes in half, then cut into eight wedges.
Second, place your potato wedges into a pan of cold water. Bring this to a boil, and then lower the heat to a simmer. Simmer the wedges gently for about 10 minutes or until the potatoes have softened up a little bit. Take out, drain, and pat potatoes dry.
Finally, you will mix the oil, garlic, cayenne, coriander, allspice and paprika in a roasting pan. Add enough sea salt and cracked pepper to taste. Toss the potatoes in this herb and oil mixture until coated. Roast these wedges for about 20 minutes, rotating them during cooking. Do this until they are brown, crispy and cooked through.
When ready to serve, add some fresh herbs as a garnish. Some good ones are thyme, basil, rosemary, but especially good is flat leaf parsley. Even cilantro would be ok, as coriander is called for in this recipe. Enjoy!
Directions for the Homade Ketchup
First, in a blender, you want to puree your tomatoes until they are very smooth.
Second, you will cook your onions in a heavy saucepan, over medium heat, stirring and cooking until they are softened, or about 8 minutes. Add the tomatoes, the tomato paste, dark brown sugar, salt and pepper and vinegar. Let these simmer uncovered, and stirring occasionally, until they are very thick. This may take about an hour, but you don't want to rush it and burn your ketchup. To prevent scorching of your ketchup, stir more often toward the end of the thickening process.
Chill your ketchup for at least 2 hours if you can, as flavors will really come out during this time. Make sure its covered and chilled.
Have extra salt on hand for those that like saltier potatoes and enjoy your creation!
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