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Ketchup Baked Home Fries

2013-09-04
  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

These home fries take ketchup and potatoes to the next level, by coating the taters in garlic, spices, and ketchup before you bake them, you end up with a crispy flavorful coating you won’t be able to forget.  Potatoes are affordable, filling, full of potassium, and are a great staple to keep in the pantry. Experiment with different potato varieties; red skinned, blue potatoes, or the darling fingerlings. Add in any other root vegetables for flavor, variety and nutrition; sweet potatoes, beets, and carrots would all be great. Ten minutes to prep, and twenty in the oven, crispy hot oven-baked goodness will be on your plate in no time.

Ingredients

  • 5-6 medium yukon gold potatoes, cubed (no need to peel)
  • 2 cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 1-2 Tbsp neutral oil (avocado, grape seed, canola)
  • 1/4 cup potato starch (or corn starch)
  • 1/8 cup ketchup
  • 1 tsp paprika (smoked paprika is great here too)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1-2 Tbsp freshly chopped parsley (optional)

Method

Step 1

Preheat oven to 450 degrees, lightly oil baking sheet with 1-2 Tbsp of oil and set aside.

Step 2

Cut potatoes into roughly 1 inch cubes and place on baking sheet. Add garlic, onions, and remaining ingredients and use your hands to toss to coat.

Step 3

Spread into an even layer on baking sheet and bake for 15 minutes. Remove from oven, flip potatoes and bake for another 5-10 minutes until potatoes are soft and golden brown and crispy in spots.

Step 4

Serve tossed with fresh parsley and with ketchup drizzled on top. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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