Fried potatoes with homemade ketchup with mastiha aroma
Fried potatoes with homemade ketchup with mastiha aroma
Ingredients for 4 servings
1 can whole tomatoes in tomato juice (800 g)
1 medium onion, finely chopped
3 tbsp extra virgin olive oil
2 tbsp tomato paste
2/3 cup dark brown sugar
1/2 cup vinegar from light red wine or sherry
2 tsp fresh oregano
nutmeg, grated
1 cinnamon stick
1 tsp salt, ground with 1 tsp mastic crystals
potatoes, peeled and cut into thick pieces, about the size of a woman's finger
olive oil for frying
salt
Cooking instructions
Prepare the ketchup, up to 1 week in advance:
Mash the tomatoes in a food processor until smooth. Heat the olive oil in a large, heavy pan and cook the onion over medium heat for about 8 minutes, stirring.
Add the tomatoes, simmer the ingredients uncovered for about 1 hour until they thicken. Stir frequently while simmering, and more often toward the end to prevent burning.
Remove the cinnamon stick. Blend the ketchup in 2-3 batches in a blender or food processor until smooth. Let it cool at room temperature. Then place it in the refrigerator, covered, for at least 2 hours or up to 1 week (the ketchup can be prepared in advance).
To make the fried potatoes:
Pat the potatoes dry. Heat about 2.5 cm of olive oil in a large, heavy skillet and add as many potatoes as the pan can hold in a single layer. Cover the pan and let them cook in the oil over low heat until they start to brown. Remove the lid, increase the heat to high, and carefully turn the potatoes, preferably one by one, continuously until they brown and develop a beautiful golden color.
Remove them with a slotted spoon and continue until all the potatoes are fried. Sprinkle with salt and serve with the mastic-flavored ketchup on the side or on top.
