Skillet Fries with Summer Ketchup

Homemade Ketchup and Fries

Who doesn’t love french fries? They are crispy on the outside, soft on the inside, and make for a perfect finger food. The tough part: is that they are usually doused with salt and submerged in not-so-healthy fats, which equal instant bloat and bulge.

On top of all that, the infamous matching condiment (ketchup) provides more sugar and salt, then the benefits of lycopene from the tomatoes.

I was inspired to make a few “junk food” favorites that actually provide some nutritional value – like the Creamy Soft Serve with a Chocolate Magic Shell (Dairy-free) recipe.

To keep you reaching for whole, delicious, and nutritious foods, I put together a quick “french fry” recipe. Unlike most you will find out there, this requires no baking. In fact, I HATE BAKING “HEALTHY” FRIES. Not because they are not delicious, but because they take forever in a day to actually cook. I honestly don’t have time for all of that waiting.

Instead, you are going to boil small “new potatoes” (or fingerling potatoes), slice them up, and pan sear them in coconut oil for the crunch.

Homemade Ketchup and FriesHomemade Ketchup and Fries Homemade Ketchup and Fries Homemade Ketchup and Fries Homemade Ketchup and Fries

Skillet Fries with Summer Ketchup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: Yields ~ 1 ¼ cup

Skillet Fries with  Summer Ketchup

  • 4 large roma tomatoes, chopped
  • ½ cup yellow onion, chopped
  • 1 tablespoon (or 2 cloves) garlic, chopped
  • Handful of basil leaves
  • 1 green onion
  • ½ teaspoon salt
  • 3 teaspoons apple cider vinegar
  • 1 tablespoon olive oil


  1. In a medium, ceramic pot over medium heat, add olive oil and sauté onions and garlic until translucent.
  2. Add the salt, tomatoes, and apple cider vinegar and cook down until the juices evaporate (roughly 10-15 minutes). Note that the juices will release from the tomatoes first, and then reduce over time.
  3. Add cooked tomato mixture to a food processor with basil and green onion.
  4. Puree until smooth.
  5. Serve with the Skillet Fries chilled or room temperature.


Store in a sealed jar or container for 1-2 weeks. If you have extras, add this to a sauce or enjoy over chicken or fish.

Skillet Fries

  • 10 new potatoes (fingerling or other small potatoes work too)
  • 1 tablespoon chives, finely chopped (optional)
  • Pinch of sea salt
  • 1 tablespoon coconut oil
  1. In a medium pot, boil enough water to immerse the potatoes WITH a pinch of sea salt.
  2. Add the potatoes whole until cooked (be sure to not overcook them). You want them thoroughly cooked, but not mushy.
  3. Drain immediately and set aside to cool.
  4. Heat 1 tablespoon coconut oil in a skillet. Be sure to spread evenly across the surface of the pan.
  5. Slice each potato into fourths and sear until crisp for about 5 minutes. (Cook for a few minutes on each side then flip them.)
  6. Sprinkle with chives and serve with Summer Ketchup.

Serves 2 – 4

Homemade Ketchup and Fries

Kale. All Day. Err Day.

If you like this post, checkout more nutritious and healthy living tips in our latest interactive book, Kale. All Day. Err Day. It’s enhanced and interactive for a super fun, learning experience. It’s filled with a great story all about kale, how-to videos, and recipes for the busy and the hungry. Did we mention, it’s FREE…for a limited time. Hurry – check it out here. (New book coming late 2016…)


Kale. All Day. Err Day. | Wake the Wolves


Want more free stuff like this?

Sign up for the fresh n' FREE updates.

Written By


Stephanie Wong

Recommended Posts

  • Beverly

    That ketchup looks amazing!

    • stephanie

      Thanks Beverly. The texture is slightly different than the bottled stuff, but the herbs really make this a winner!!! Super fresh tasting. Enjoy.