The Garden & Saucier
Garlic-Parmesan Fries with Roasted Tomato Ketchup
The Strategy:
Simmering a fresh, roasted tomato puree with onion and garlic yields a rich, sweet homemade ketchup that is far superior to store-bought. Soaking potato strips in cold water before frying is the secret to removing excess starch and achieving a perfectly crispy exterior. Fry the potatoes in two stages, finishing them at a higher temperature to get them golden brown and crunchy before tossing with savory garlic, Parmesan, and parsley.
Ingredients
- 2 pounds ripe plum tomatoes, about 12 to 16
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced, about ½ cup
- 1 clove garlic, peeled and minced, about 1 teaspoon
- ½ cup cider vinegar
- 1/3 cup brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon ground mustard
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- vegetable oil spray
- 4 large Idaho potatoes, scrubbed
- 2 ounces Parmesan cheese, grated, about ½ cup
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, peeled and minced, about 2 teaspoons
- Canola oil for frying
- Kosher salt, to taste
- Coarse black pepper, to taste
Instructions
- Preheat the oven to 450°.
- Slice the tomatoes in half.
- Place cut-side down onto a baking sheet, coated with vegetable oil spray.
- Bake until the tomatoes are tender and wilted, about 10 to 15 minutes. Pass the tomatoes through a food mill, first using the coarse blade and second using the fine blade. (Alternatively, you can pulse the tomatoes in the bowl of a food processor. Then pour the tomatoes through a sieve and into a bowl.) Whatever method you use, the goal is a smooth-textured tomato puree free of tomato skins and seeds.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the onion and garlic and cook until the onion is soft and translucent.
- Add the tomato puree, cider vinegar, brown sugar, and remaining seasonings.
- Reduce the heat to low and simmer the ketchup until the flavors merge and the liquid reduces to about 2 cups. This will take at least an hour. Watch and stir your ketchup often to prevent burning.
- Peel the potatoes.
- Cut each lengthwise into ¼-inch slices.
- Cut each slice into ¼-inch strips.
- Place the strips into a bowl of cold water for at least 30 minutes.
- Drain the potatoes through a colander.
- Transfer to paper towels and pat completely dry.
- Pour enough canola oil into a deep pot or skillet to come one-third up the side.
- Heat over medium-high heat to 325°. Use a candy thermometer to monitor the temperature.
- Fry the potatoes in batches, until they just begin to turn golden, about 5 minutes. This will cook the inside of the fries. Use a slotted spoon to transfer the potatoes to a platter lined with paper towels. You can hold the fries at this stage for several hours.
- Mix together Parmesan cheese, parsley and garlic in a small bowl.
- Set this seasoning mix aside. When you are ready to serve, heat the oil to 375°.
- Cook the fries in the oil until they are golden brown and crisp on the outside, about 5 minutes.
- Transfer to a platter lined with paper towels and season with Parmesan seasoning, salt and pepper.
- Serve the fries with homemade ketchup.
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The Heart of the Table
A mountain of crispy, garlic-Parmesan fries brings an immediate sense of fun and indulgence to the table, making everyone smile. Placed alongside a bowl of rich, warm homemade ketchup, it acts as a friendly invitation to gather around, grab a handful, and share a casual, happy moment.
- a professional-grade forged high-carbon steel carving knife
- a large, hand-thrown ceramic serving platter with an organic rim
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Pile the hot, seasoned fries high in a parchment-lined wooden bowl, serving the roasted tomato ketchup in a matching side dish.
- THE POUR: A cold pilsner or a sparkling lemonade infused with fresh basil leaves.
- THE VIBE: Sun-Drenched Deck. The afternoon is filled with warm sunshine and casual laughter as everyone enjoys the hot, crispy fries.
