for 4 people

Cherry ketchup

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
150 g	cherries, pitted
250 g	tomatoes, cut into pieces
2 ½ tbsp	apple vinegar
2 tsp	sugar
2 tbsp	water
1 pinch	ground cloves
1 pinch	cinnamon
¾ tsp	salt
a little	pepper

Potatoes

2 tbsp	potato starch
1 ½ tbsp	rice flour
¼ tsp	baking powder
¼ tsp	smoked paprika
1 kg	waxy potato, cut into approx. 1.5 cm sticks
3 tbsp	olive oil

To bake

1 tsp	salt
¼ tsp	bourbon vanilla powder

How it's done

Cherry ketchup

Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins. Add the cherries and cook for approx. 2 mins. Add the tomatoes and all the other ingredients up to and including the pepper, mix, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Remove the lid, reduce for approx. 5 mins., puree and leave to cool.

Potatoes

In a bowl, mix the potato starch with all the other ingredients up to and including the paprika. Add the potatoes, mix well. Add oil, mix, and generously spread over two baking trays lined with baking paper; the potatoes should barely touch each other.

To bake

Approx. 25 mins. in an oven preheated to 220 °C (convection). Remove, mix the salt and vanilla, sprinkle over, mix, serve with the cherry ketchup.

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