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Better Ketchup & Baked French Fries

September 6, 2011 56 Comments

Once you get hooked on baked fries without oil, you won’t want to go back—and there’s no guilt, since there’s no deep-frying. Try these fries with Better Ketchup (recipe below). It uses no added salt or refined sugar, and will keep for up to 10 days in the refrigerator.


Print
Baked French Fries
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4
 
Ingredients
  • 3 pounds white russet potatoes (about 4 large), scrubbed and unpeeled
Instructions
  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  2. To cut the potatoes, use a knife or a french fry cutter (see Notes). If using a knife, cut the potatoes into lengths of about 3 x ½ x ½-inch.
  3. Spread the fries in one layer (without touching) on the baking sheet. Bake for 15 minutes.
  4. Remove the baking sheet from the oven, and use a spatula to loosen and shuffle the fries around. Return the baking sheet to the oven, and bake for 15 to 20 minutes more, or until tender and lightly browned. Serve immediately, plain or with Better Ketchup (recipe below).
Notes
I love my french fry cutter! It’s makes all of the fries the same size, and it is easy to use. You may need to halve or quarter your potatoes first to fit them through the cutting blade.

In addition to white potatoes also try yams or sweet potatoes.
Nutrition Information
Serving size: ¼ recipe Calories: 269 Fat: 0.3g Saturated fat: 0.1g Carbohydrates: 61.5g Sugar: 2.1g Sodium: 17mg Fiber: 4.4g Protein: 7.3g Cholesterol: 0
3.5.3226


Ketchup is a straightforward condiment, mainly calling for tomatoes, vinegar, salt, and sugar. For this recipe, the sugar will come from an apple and the salty flavor from the concentrated tomato paste. Serve with Veggie Burgers, Baked French Fries, Potato-Veggie Scramble, or Oil-Free Hash Browns.

Print
Better Ketchup
Prep time:  8 mins
Total time:  8 mins
Serves: about 1 cup
 
Ingredients
  • ¾ cup water
  • half of a medium apple, peeled, cored and chopped (about ½ cup)
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon granulated garlic
Instructions
  1. Place all of the ingredients (water, apple, tomato paste, vinegar, oregano, and granulated garlic) into a blender, and blend until smooth. Refrigerate for two to three hours for the best flavor.
Notes
You can substitute ½ cup apple juice for the apple (and decrease the water to ½ cup).

You can substitute 1 tablespoon lemon juice for the apple cider vinegar.
Nutrition Information
Serving size: ¼ recipe, ¼ cup Calories: 48 Fat: 0.3g Saturated fat: 0.1g Carbohydrates: 11.5g Sugar: 7.6g Sodium: 27mg Fiber: 2.4g Protein: 1.9g Cholesterol: 0
3.5.3226

If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!

Filed Under: Sauces and Dips, Side Dishes Tagged With: apple, Apple Cider Vinegar, apple juice, dried oregano, garlic powder, lemon juice, salt-free ketchup, sugar-free ketchup, tomato

« Mushroom-Basil Au Gratin
Hearty Lentil Stew »

Comments

  1. salbers says

    October 14, 2011 at 5:54 am

    This recipe should be modified to use fresh ingredients. I make tomato products by buying cases of farmers market canning tomatoes.

    Reply
  2. Cathy says

    October 14, 2011 at 1:26 pm

    I will try this with fresh/canned tomatoes and then add a note — thanks!

    Reply
  3. NormS says

    February 23, 2012 at 3:07 am

    Thanks for this recipe, especially WITH the canned tomato paste. Many of us don’t have the time or resources to process cases of tomatoes. The everyday practicality of a lean and clean diet is important too.

    Reply
    • Kiki says

      November 17, 2016 at 6:09 am

      I agree=).

      Reply
  4. NormS says

    February 23, 2012 at 8:40 pm

    Cathy, I just recently discovered your wonderful website. And I’m relatively new to the whole foods, plant based diet (since Jan 1). The pictures for your recipes and the simplicity for them has captured me.

    The baked french fries in the above picture look so appealing but I don’t show a recipe on your site for them. I tried to track down something with Google to no avail. The Engine2Diet has a recipe for sweet potato fries but I would like to try russets or red potatoes. Any suggestions?

    Reply
  5. Cathy says

    February 23, 2012 at 10:24 pm

    Thanks Norm! And congratulations on going plant-based! Woo hoo! I added the French fry instructions. 🙂

    Reply
  6. Jan J. says

    July 23, 2012 at 7:19 pm

    Hey Cathy,
    This looks great, and simple. Is there a particular type of apple you prefer for this recipe? Like a tart granny smith, or something milder? Thanks!

    Reply
  7. Cathy says

    July 23, 2012 at 7:28 pm

    Hi Jan, any apple will do, I don’t usually go looking for a particular type, just whatever is onhand. 🙂

    Reply
  8. Tina DiBlasio Schantz says

    August 8, 2012 at 11:21 am

    Hi Cathy, I heard using lime juice in recipes is good for replacing the salt, I’ve tried it and found that it works, especially in marinades. I am going to try this ketchup recipe this weekend, so cost effective, compared to the no salt, no corn syrup varieties. Thanks, Tina

    Reply
    • Cathy says

      August 10, 2012 at 1:12 pm

      Good tip Tina! Thanks 🙂

      Reply
  9. Delisa Renideo says

    August 26, 2012 at 4:37 pm

    I just discovered you site! Thanks for the great recipes and wonderful pictures of everything! I teach vegan nutrition and cooking classes, so I’m always on the look-out for new recipes and tips.
    If I’d like to use one of your recipes in my courses, what do I need to do to get permission? ? ?

    Reply
    • Cathy says

      August 26, 2012 at 8:48 pm

      Thanks Delisa! I will email you directly. 🙂

      Reply
  10. Rachael says

    August 31, 2012 at 12:04 pm

    Hey Cathy, I recently discovered your site after watching Forks over Knives. I’ve been an on-again, off-again vegetarian for years, but I’m ready to make the switch with the whole family!

    The only issue I have is that a lot of your recipes recommend apple juice and apples for sweetening and I happen to he highly allergic. Is there another fruit that you would recommend with similar sweetness and consistency?

    Reply
    • Cathy says

      September 2, 2012 at 1:08 am

      Hi Rachael, you could use any juice or fruits pretty much. I’d try pear or pineapple maybe, but use whatever you like and then adjust from there. So glad you are making the leap! 🙂

      Reply
  11. Kathleen May Watson says

    September 7, 2012 at 5:50 pm

    Tonight’s dinner .. yumalicious! Been plant strong since June 1st … thanks to E2 and Straight Up Food … (lost 20 pounds and loving how much ‘cleaner’ I feel!)

    Reply
  12. Bernie says

    November 2, 2012 at 10:49 am

    I just discovered your site & love it! Can’t wait to try the ketchup recipe. Thanks so much for the great recipes and pictures of them!

    Reply
  13. Karen says

    January 15, 2013 at 7:40 pm

    I made your ketchup and tastes very good! Only I dont go through ketchup that fast. Does it really only last for about 10 days? Is there anyway to make it last longer?

    Reply
    • Cathy says

      January 17, 2013 at 12:10 pm

      I’ve never tried freezing it, but that might work. Or use dried tomato powder found in spice shops or ground your own from sundried tomatoes (instead of canned paste) and just make a smaller amount at a time. I’ve not done this yet, as I just learned about this option, but it sounds like a winner of an idea! 🙂

      Reply
  14. Jayne D. says

    March 10, 2013 at 11:37 am

    Could you use 1/3 C of homemade, unsweetened applesauce instead of the apple and water?

    Reply
    • Cathy says

      March 10, 2013 at 2:04 pm

      Sure. 🙂

      Reply
  15. Sandra Marthaler says

    March 29, 2013 at 8:46 pm

    Can’t believe these fries were so delicious made without oil or salt! The ketchup was so wonderful and easy — I even used it on the sweet potato fries – YUM! Who needs
    a burger with these fries being so yummy and filling!

    Reply
    • Cathy says

      March 31, 2013 at 12:27 am

      Thanks Sandra! Glad you liked them so much! 😉

      Reply
  16. paul wilson says

    April 5, 2013 at 10:18 pm

    Cathy, i heard about your site from jeff novick because i purchased fast food burgers and fries. I have a magic bullet. How do you make it in magic bullet?

    Reply
    • Cathy says

      April 8, 2013 at 8:12 am

      Hi Paul, you would put all the ketchup ingredients in your Bullet and just blend it until smooth. 🙂

      Reply
  17. Suzette says

    June 17, 2013 at 2:18 am

    What brand of no salt tomato paste do you use and where do you purchase it?

    Reply
    • Cathy says

      June 18, 2013 at 9:20 pm

      No specific brand, just whatever doesn’t have salt (just tomatoes). Usually at whole foods. 🙂

      Reply
  18. jcfortner2013 says

    January 24, 2014 at 12:23 am

    My marriage has been cemented by your incredible recipes! My wife is CRAZY about dishes made from your site. When I read the ingredients for your “Carrot Cake Donuts” I swear, she started to drool! So, tomorrow I have strict orders to whip up 3 (that’s THREE) of your recipes. I’ll let you know the results. Thanks!

    Reply
    • Cathy says

      January 24, 2014 at 2:57 am

      Ha!! Thanks for the comment! 🙂 Yes, let me know how it goes, would love to hear!

      Reply
  19. Bruce says

    January 31, 2014 at 10:30 pm

    Made the ketchup, for what I can’t remember. But I recently used the remainder of what I made about three weeks ago to make meatloaf today and it was really good. Thanks for the recipe.

    Reply
    • Cathy says

      February 1, 2014 at 11:38 am

      Wow, that’s a long time; good to know. Thanks Bruce! 🙂

      Reply
  20. Kate S. says

    July 11, 2014 at 7:18 pm

    I can’t believe i just made ketchup in my kitchen…thank you, it tastes great!!

    Reply
  21. Gira Bhakta says

    September 30, 2014 at 12:09 pm

    My fiancee and I had been indulging on Friday’s with storebought veggie burgers on gluten-free bread and Alexia 98% Fat-Free fries. Last time I went to grocery store, I discovered they seem to stop carrying this variety and only had the “full-fat” versions. I will try this instead! Thanks!

    Reply
  22. Ralph Bach says

    October 5, 2014 at 5:34 am

    Your site is a one-stop health supermarket of ideas. I’m so impressed with all the recipes to promote wellness and health, which improves our physical, emotional, and mental health.

    Reply
  23. Mary Anne Howard says

    October 17, 2014 at 1:51 am

    Love your site. Just discovered. I am coming off a 63 day reboot Friday and will start my forks over knives diet. I want to make those fries but can’t find your french fry cutter on page 4 of your store as the page says. There is no page 4. Please help. I have the Cuisinart food processor that you have on one of the pages, so are you talking about the french fry blade that you buy for the food processor? Thanks so much for your wonderful recipes!!! You are going to help me convert to the next phase of my healthy lifestyle living!!!!

    Reply
    • Cathy says

      October 17, 2014 at 11:21 am

      Hi Mary Anne, thank you! 🙂 Sorry, it’s on page 2 of the “Fun Stuff” section in the store. So glad I can help. Continued success to you!

      Reply
  24. Iria says

    December 1, 2014 at 4:42 pm

    This looks really great, but I would like to use fresh or canned tomatoes, as I don’t think commercial tomato paste is available in my country. I’ve checked some homemade tomato paste recipes online, but all of them include oil. Have you tried making this with fresh/canned tomatoes? Thank you!

    Reply
    • Cathy says

      December 1, 2014 at 5:11 pm

      I haven’t tried it but please do and let me know how it goes. Paste is very concentrated and so the flavor is very intensified. If you used fresh, maybe blend the tomatoes then cook them down so the water cooks off and the flavor is stronger. If you do find a raw or fresh tomato recipe online that calls for oil, just leave it out. 🙂

      Reply
      • Iria says

        December 3, 2014 at 7:24 am

        Thanks for your reply, Cathy! As I haven’t really seen tomato paste other than in photo, I thought the oil might be needed to get the creamy texture and was wondering if it could be replaced with something else. I any any case, I will try with fresh or canned tomatoes and let you know how it goes. Thanks again! 🙂

        Reply
  25. Gary S says

    December 11, 2014 at 12:31 pm

    I like the idea of making my own ketchup; however, my first batch was too sweet. Less apple? More of something else? Any hints would be appreciated. Thanks.

    Reply
    • Cathy says

      December 11, 2014 at 6:13 pm

      Yes, maybe less apple. 🙂

      Reply
  26. Charlie M. says

    March 13, 2015 at 1:32 pm

    Hi Cathy, thanks for the recipes, growing up as someone who thought that anything other than Heinz was inferior, I never would have thought I would one day make my own ketchup! This was just too simple not to try. I also have been avoiding the condiments in general since exposure to ETL and FOK, so it’s awesome to have this back as an option.

    I’m eager to try the fries now, and the potato cutter appeals to the part of me that wants maximum affect for minim effort and time (i.e. laziness;-). I’d like to get the one from your store, but I have noticed there are also “jumbo” and “elite” versions. Have you tried at least the bigger one, or is the smaller one just fine? If it’s worth it for the jumbo would you consider adding it to your store? Storage space is a concern for us, but it does seem like being able to handle bigger potatoes would be worthwhile. Also, would you also recommend using it for sweet potatoes? If not what would you say is the easiest way to work with them?

    Reply
    • Cathy says

      March 13, 2015 at 2:05 pm

      Hi Charlie, thanks for your note. 🙂 I’ve only used the cheaper one that’s in my store, but am happy to put others in the store; just send me the link of the one you like. The one I have works great with white potatoes but not yams or sweet potatoes, since they are much denser. So it would be nice to have a cutter that could handle those too. Thanks!

      Reply
  27. Charlie M says

    March 17, 2015 at 5:10 pm

    Hi Cathy, thanks for the reply, and the answer about the sweet potato. Too bad that’s a negative. Perhaps with boiling or microwave somehow? I guess the best thing I’ve seen on the Internet (not from practical experience) is the French fry disc on the Breville Sous Chef food processor. Do you by any chance have any experience with similar discs on the Cuisinart or Kitchenaid FPs? As for the other cutters, do you think a couple of extra inches of potato would be worth a couple of extra bucks? We just don’t have a lot of room in the kitchen for too many gadgets, but the fries would be fun!

    Here’s one link: Prepworks from Progressive International GPC-3664 Jumbo Potato Cutter https://www.amazon.com/dp/B0002KZ4VI/ref=cm_sw_r_awd_Rejcvb1RERYKE

    And here’s another: Prepworks from Progressive International GPC-3665 Deluxe Potato Cutter https://www.amazon.com/dp/B0017T0TVS/ref=cm_sw_r_awd_Ocjcvb09EF3W2

    Then there are things like this, that seem to be more of an investment in both money and cabinet/counter space, but I guessing they could do yams: New Star 42313 Commercial Grade French Fry Cutter with Suction Feet, 1/2-Inch https://www.amazon.com/dp/B00DVXLML4/ref=cm_sw_r_awd_Nxjcvb1KMW5GE

    Best regards,
    CM

    Reply
    • Cathy says

      March 21, 2015 at 12:14 pm

      Hi Charlie, thanks for the resources! I think if you’re a serious French fry person, a heavier-duty, maybe bigger, tool would be the way to go. I rarely make fries, so the cheaper, smaller one is fine for me, and that’s the only one I have experience with. 🙂

      Reply
      • Charlie M says

        March 24, 2015 at 11:14 pm

        Thanks Cathy, I think I’ll start with the smaller cheaper one after all, and see if that catches on. I just get curious when I hear about ways to keep “fast food” relatively “fast,” and still make sure it is actually “food”. For the record, enjoyed the Curry Quinoa bowl, too!

        CM

        Reply
  28. thepcgoddess says

    March 21, 2015 at 10:13 am

    I stumbled upon your website and I am so glad I did. Your recipes look fabulous and I cannot wait to try them. I was looking for a natural alternative to ketchup also and cannot wait to try that too. Thanks so much!

    Reply
  29. Fran says

    July 12, 2015 at 4:19 pm

    I’m going to try your ketchup recipe. In mine, I also use tomato paste and I have experimented with using cloves as one of the spices, which I like very much. Thanks for all the information you’re putting out there. I think you should go on Chef AJs show as a guest and share some of your great recipes. Or, do you have your own show?

    Reply
    • Cathy says

      July 12, 2015 at 6:48 pm

      Thanks Fran! I don’t have my own show, but Chef AJ and I are in touch, and I’m sure our paths will cross on one of her projects soon. 🙂

      Reply
  30. Patty says

    August 11, 2015 at 1:13 pm

    Thank you so much for this recipe. I have brought my blood pressure down from 180/90 to 130/70 with home cooking with no salt. Haven’t tried this yet but sounds good and easy.

    Reply
    • Cathy says

      August 11, 2015 at 8:23 pm

      Wow, that’s great Patty! 🙂

      Reply
  31. Martha says

    October 21, 2015 at 2:13 pm

    I am wondering if this is enough quantity of ingredients to work in my Vitamix? Seems like a small amount that might do better in my smaller food processor? Thank for your reply, Cathy! Love your site!

    Reply
    • Cathy says

      October 21, 2015 at 2:40 pm

      Hi Martha, it’s about 2 cups and works very well in my Vitamix (which will produce a smoother ketchup than a food processor). 🙂

      Reply
  32. Em says

    August 10, 2016 at 10:44 pm

    Oh thank heavens for your website!!!! I’ve been eating no salt no sugar no oil (not knowing that it’s coined as the sos diet!) for the past 3 weeks and, being in Indonesia where almost ALL of our foods are drenched in sugar salt oil galore, it was pretty tough at the beginning. And there you are (i mean, your website), appeard on top of my google search result and you’re definitely my fave 🙂 no crazy ingredients there and i can see sharing your food with my 10mo boy. Thank you! Annddd off to make the ketchup 😉

    Reply
  33. Kristin Diederich says

    December 1, 2016 at 11:36 am

    Hello, Just found your site and am really excited to try some of your recipes. We are big ketchup users and I was wondering if I made a big batch of this approximately how long do you think it would last in the refrigerator. Thank you! Kristin Diederich

    Reply
    • Cathy says

      December 2, 2016 at 7:22 am

      Maybe 2 weeks? 🙂

      Reply
  34. Cleopatra Paparas says

    December 13, 2016 at 4:50 pm

    Fries with garlic powder were SO GOOD! Didn’t even miss the oil. Better yet, they made my brain feel good, which was great because this week is finals week and it helped me power through a couple more hours before I conked out. Definitely keeping this recipe!

    Reply

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Welcome to Straight Up Food! I’m Cathy Fisher, a chef and teacher whose passion is creating recipes without animal foods, salt, oil or sugar, and very few processed foods. Eating a whole-foods diet dramatically improves the health and well-being of humans, animals, and the environment—there are no downsides, only benefits! For more information about this blog and my work, click here. Thank you!

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