I do not watch cooking shows on TV, I don’t watch much TV, but this is where this recipe is from.
Prep Time: 5 minutes for fries, 10 minutes for ketchup
Cook Time: 25-30 minutes for fries, 25-30 minutes for ketchup
For the fries:
4 Baking potatoes
3 Tbsp. olive oil
1 tsp. salt, plus extra for finishing
1 tsp. freshly ground pepper
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/4 tsp. coriander
For the ketchup:
2 Tbsp. olive oil
3/4 Cup finely chopped onion
1 1/2 tsp. minced garlic
1/2 Cup red wine vinegar
1/2 Cup apple cider vinegar
1 Cup dark brown sugar
1 tsp. salt
1 tsp. mustard
Pinch of ground allspice
1 28 ounce can crushed tomatoes (San Marzano or Roma)
To make the ketchup:
Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic. Cook until softened, about 4 to 5 minutes.
Pour the red wine and apple cider vinegar to the pan along with the brown sugar, salt, and mustard. Bring to a boil and add the tomatoes. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes.
Remove from the heat, let cool 10-15 minutes, place in a food processor and puree until very smooth. Can be stored in the refrigerator for up to 3 weeks.
To make the fries:
Preheat the oven to 400° F.
Peel the potatoes and cut into 1/4 inch batons.
Drizzle 3 tablespoons of oil on the potatoes and add the salt, pepper, oregano, basil, garlic powder, and coriander.
Toss to coat.
Place the potatoes on the baking sheet in a single layer.
Bake potatoes until golden brown, about 30 minutes, then under the broiler for 10 minutes.
When the fries are done, serve immediately with the ketchup.