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.
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.
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.
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.
For the Bloody Mary Ketchup:
For the Rosemary Curly Fries:
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.