Gluten-Free Potato Sticks with Roasted Tomato Salsa
These crispy potato sticks are so easy to make- a perfect snack for those allergic to corn, wheat, rice and soy. Add (gluten-free) spices if you like.
Make any night a party.
Karina's Easy, Crispy Potato Sticks with Roasted Tomato Salsa Recipe
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.
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.