Rosemary Curly Fries with Bloody Mary Ketchup

Rosemary Curly Fries with Bloody Mary Ketchup - Crispy oven-baked curly fries with a condiment version of a classic bloody mary. | foxeslovelemons.com

It’s funny where life takes you. Four years ago, I was getting ready to tell my boss that I was up and quitting my advertising job and going to culinary school. Being that we worked on an account for a national fast food franchise, one of my final meals with my co-workers included curly fries. And man alive, were they salty. When I walked out the door of that agency my final day, I vowed two things: figure out what I could do to merge a communications background with a culinary degree, and never eat curly fries again.

Rosemary Curly Fries with Bloody Mary Ketchup - Crispy oven-baked curly fries with a condiment version of a classic bloody mary. | foxeslovelemons.com

Last week, I found myself making six batched of baked curly fries, trying to get them to come out just right. Smitten with my new spiralizer, I honestly didn’t even remember that vow to myself until between the third and the fourth batch. By then, there was no turning back. Maybe I could eat just a few more curly fries . . . if they were homemade, baked, properly seasoned, and served with a fancy ketchup.

Rosemary Curly Fries with Bloody Mary Ketchup - Crispy oven-baked curly fries with a condiment version of a classic bloody mary. | foxeslovelemons.com

The thing about cooking at home vs. eating fast food is that you can be generous with the salt while you’re cooking. The food won’t taste just salty. It will taste well seasoned. And sometimes, you should treat yourself to some really special salts. SaltWorks is the most trusted name in the gourmet salt business. Founded in 2001 and based near Seattle, they supply and manufacture premium grade specialty salts in bulk, wholesale and retail throughout the world. And you can order any of their 110+ all-natural varieties directly through their website.

I was able to try out a variety of the Fusion® Naturally Flavored Sea Salts, packaged with tasting bowls and spoons so you can have your own gourmet salt tasting. My friends and I enjoyed the Lime Fresco Sea Salt as part of our Cinco de Mayo / margarita festivities. For my curly fries, I knew the Spanish Rosemary Sea Salt was the perfect choice.

Rosemary Curly Fries with Bloody Mary Ketchup - Crispy oven-baked curly fries with a condiment version of a classic bloody mary. | foxeslovelemons.com

My favorite thing about these fries is how the pure potato and rosemary flavors shine through. Because they are baked instead of fried, and with just minimal oil, the potato flavor is really concentrated and then enhanced with the rosemary salt at the end. Because I recently discovered a love for bloody marys, a bloody mary ketchup seemed appropriate here. With dashes of horseradish, celery seed, Worcestershire and tabasco, it’s the classic cocktail in condiment form.

Rosemary Curly Fries with Bloody Mary Ketchup - Crispy oven-baked curly fries with a condiment version of a classic bloody mary. | foxeslovelemons.com

Rosemary Curly Fries with Bloody Mary Ketchup

Ingredients:

For the Bloody Mary Ketchup:



  • 2 teaspoons olive oil

  • 2 garlic cloves, chopped

  • 1 shallot, chopped

  • 3/4 teaspoon celery seed

  • 1/4 teaspoon paprika

  • 1 can (14.5 ounces) diced tomatoes, undrained

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons horseradish

  • 2 tablespoons light brown sugar

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1/8 teaspoon ground black pepper

  • Dash of Tabasco sauce


For the Rosemary Curly Fries:



Directions:


  1. Make the Bloody Mary Ketchup: In medium saucepan, heat oil over medium heat. Add garlic and shallot; cook 1 to 2 minutes or until slightly softened, stirring frequently. Add celery seed and paprika; cook 1 minute; stirring constantly.

  2. Stir in remaining ingredients; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 20 to 25 minutes or until thickened, stirring occasionally. Cool 5 minutes.

  3. Transfer mixture to blender; puree until smooth. Cover and refrigerate at least 2 hours or up to 5 days.

  4. Make the Rosemary Curly Fries: Preheat oven to 425 degrees F. Arrange spiralized potatoes on 2 parchment-lined rimmed baking pans. Spray potatoes generously with cooking spray. Bake 35 to 40 minutes or until fries are very crispy, rotating pans between top and bottom racks and flipping potatoes every 10 minutes. Watch closely during last 10 minutes of cooking time to make sure they don't burn. Immediately after removing from oven, generously sprinkle fries with Spanish Rosemary Sea Salt.

  5. Serve Rosemary Curly Fries with Bloody Mary Ketchup.


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This is a sponsored post written by me on behalf of SaltWorks. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.