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Gluten-Free Potato Sticks with Roasted Tomato Salsa

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_Minesh_

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Posted 10/8/2013, 12:35 pm

 
Gluten-Free Potato Sticks with Roasted Tomato Salsa PotatoSticks77lolo

Crispy Potato Sticks

Ingredients:

1 Russet or Idaho baking potato per person
Safflower oil, or other high-heat stable oil such as Canola

To serve:

Old Bay Seasoning, or chili powder, if desired
Sea salt
Roasted Tomato Salsa- recipe below

Instructions:

Preheat the oven to 425ºF. Line a baking sheet (or two) with parchment (this helps the potatoes get crispy).

Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks.

Toss the potato sticks into a bowl. Drizzle with just enough oil to coat; season and toss well.

Spread the potato sticks on the parchment lined baking sheet(s) in a single layer. Place in the upper third of the oven and bake for ten minutes.

Using a thin flexible spatula, turn the sticks over and return them to the oven for another ten minutes or so until the potatoes are golden and sizzling on the outside, yet still tender in the center.

Drain the potato sticks briefly on a paper towel; sprinkle with sea salt.

Serve immediately with a side of homemade Roasted Tomato Salsa.


Roasted Tomato Salsa

Ingredients:

1 1/2 pounds plum tomatoes, seeded, roasted and chopped- or use Muir Glen canned organic fire–roasted whole tomatoes, drained and chopped
2 tablespoons red onion, diced very fine
4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar- or lime juice
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon ground chipotle or cayenne pepper, to taste
Pinch of organic sugar or agave nectar, to taste

Instructions:

Combine the salsa ingredients in a bowl, cover and chill for an hour. Taste for seasoning adjustments. Cover and keep chilled for up to 4 days- if it lasts that long.

You can also stir in 1/2 cup of any of the following:

Finely chopped yellow or green bell peppers
Roasted corn kernels
Canned black or white beans, rinsed, drained





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