Gluten Free Potato Sticks with Roasted Tomato Salsa Recipe
Wanting a gluten free snack, these crispy potato sticks are exactly what you have been looking for. Roasting thin strips of potatoes in a hot oven creates a crisp and flavorful fry. Serve them classic style, with sea salt. Offer a drizzle of apple cider vinegar or ketchup.
1 Russet or Idaho baking potato per person
Safflower oil, or other high-heat stable oil such as Canola
Old Bay Seasoning, or chili powder, if desired
Roasted Tomato Salsa- recipe below.
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 (recipe follows).
Roasted Tomato Salsa Recipe
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
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.