Halloween Oven-baked country fries & homemade ketchup
Last of our 3 special french Halloween recipes : Razor-sharp fries, dripping with blood red ketchup…
- 1.20 kg
Fruits & VegetablesFrench Tomatoes750 g •See the article
Fruits & VegetablesPDO Cévennes sweet onionx 2 •See the article
Fruits & VegetablesDrôme white garlic PGI2 cloves •See the article
- 6 tbsp
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil3 Tbsp •See the article
- 5 tbsp
Sweet productsGuadeloupe cane sugar0.30 cup •See the article
Sauces & condimentsPGI Burgundy mustard2 tbsp •See the article
- 1 pinch
- 1 pinch
- x 1
Heat the olive oil in a casserole dish. Add the onions and sauté them on a medium heat for around 10 minutes.
Remove from the heat and blend with a hand blender. Return to the heat and cook gently for another 45 minutes to achieve a thick consistency. Meanwhile, immerse a jar in boiling water for 90 seconds. At the end of the cooking time, fill it with ketchup and seal. Set aside until the next day.
On the day, preheat the oven to 400°F. Cut the potatoes into evenly sized fries. Spread the fries out on the drip pan, lined with baking paper. Drizzle with sunflower oil, season with salt and mix with your hands. Bake for 30 to 40 minutes, turning regularly. Serve with the ketchup.
A younger dry white wine: Bordeaux, Coteaux-du-Loir or Côtes-d’Auvergne.