Art_Of_Entertaining_2016
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Thanksgiving<br />
Crispy Potato Sticks with Roasted Tomato Salsa Recipe<br />
Just because we have the family together we don’t need to have out chips and salsa. How about some delicious strips of sweet potatoes<br />
with a great salsa. If you want to combine potatoes and use both white and sweet. It will look nice and be sure to make everyone happy!<br />
If you don’t want to make the tomato salsa then in a decorative bowl add your homemade ketchup and drizzle apple cider vinegar!<br />
You can change the number of potatoes depending on amount of people you are serving. Basically I count a potato per person<br />
Ingredients<br />
• 4 large sweet potatoes<br />
• Safflower oil, or other high-heat stable oil including coconut oil<br />
• Sea salt<br />
• Freshly ground pepper<br />
Directions<br />
Preheat the oven to 425 degrees F.<br />
1. Line a two baking sheets with parchment paper<br />
2. Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks.<br />
3. Toss the potato sticks into a bowl. Drizzle with just enough oil to coat; season and toss well.<br />
4. 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<br />
ten minutes.<br />
5. 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<br />
and sizzling on the outside, yet still tender in the center.<br />
6. Drain the potato sticks briefly on a paper towel; sprinkle with sea salt. Set out in a decorative platter with Roasted Tomato Salsa<br />
Roasted Tomato Salsa<br />
Ingredients<br />
• 1 12oz can organic fire-roasted whole tomatoes (recommend Muir Glen) • 1 tablespoon olive oil<br />
• 1/2 red onion, finely chopped<br />
• 1 tablespoon lime juice<br />
• 3-4 cloves garlic, minced<br />
• 1/2 teaspoon sea salt<br />
• 1/4 to 1/2 teaspoon cayenne pepper,<br />
Directions<br />
• 1/4 teaspoon agave nectar<br />
1. In large bowl add the tomatoes and chop finely (or pulse in a food processor).<br />
2. Add remaining ingredients and combine well. Cover and chill for at least 1 hour before serving or refrigerate in a sealed container for up<br />
to 3 days<br />
© Cindy’s Table<br />
www.CindysTable.com<br />
75
Change language