As previously mentioned I have one child who absolutely refuses to eat all white potatoes – including french fries! I have no idea where she get this from as potatoes were a pretty big staple for me growing up. These Sticky Red Potatoes from Starters & Sides Made Easy reminded me of a more sophisticated version of the erstwhile childhood favorite – fries and ketchup.
Ingredients: Yukon Gold potatoes, chili powder, ketchup, salt, oil, vinegar, garlic cloves,
The Process: First the oven is preheated to 400 F. The instructions call for you to grease the pan, but I often use silicone baking mats instead. The potatoes are tossed in chili powder, ketchup, salt and oil and spread into a single layer on the baking sheet. They then bake for 45-55 minutes. While the potatoes were baking I prepared the sauce, which is a mixture of oil, ketchup, vinegar, garlic, honey and chili powder mixed in a saucepan over a medium flame. When the potatoes were ready I tossed them in the sauce and baked them for an additional ten minutes.
The Results: These tasted OK but were nothing super special. My child who refuses potatoes, still refused these. One interesting note is that the potatoes in the cookbook photo are in fact fried. A small blurb at the bottom of the recipe tells you that if you want to fry your potatoes you can, just replace the oil in the sauce with cornstarch. I was therefore not shocked to find my potatoes a bit crumblier than the ones in the photo. Many of them broke when being tossed with the sauce. They still looked nice, but not nearly as professional as the potatoes in the photo, that held together well because they had been fried. I thought it a strange choice to show a photo of food prepared using alternate instructions than those in the recipe.