Hot Tom Potatoes
2 fresh long slim red cayenne peppers, stemmed and minced 1 small red onion, coarsely chopped 1 tbsp
liquid smoke 2 tbsp molasses (or sticky sweet syrup of your choice) 1 tsp salt 1 tsp ground black
pepper 1 tbsp fresh chopped garlic
1/2 cup tomato ketchup 1 large baking potato, unpeeled and cut into 1/4 inch slices yellow cornmeal
oil for frying
Combine the cayenne peppers, onion, liquid smoke, molasses/syrup, salt, black pepper, garlic and
ketchup in a blender or food processor equipped with a chopping blade. Puree for 1 to 2 minutes
until smooth.
Put the potato slices in a mixing bowl and cover with the sauce, making sure that all the potato
slices are coated. Marinate for at least 30 minutes, stirring occaisionally.
Preheat the oven to 350F.
Fill a small, shallow bowl halfway with cornmeal. Have some more cornmeal on hand to sprinkle.
In a small frying pan, heat 1/2 inch of oil over medium heat.
Stir the potato slices in the sauce, making sure that each potato slice is thickly coated, lay them
one at a time on the cornmeal and sprinkle cornmeal on top. Pick them up with a spatula or fork and
place in the hot oil. (you have to handle them with care or the tomato sauce will slide right off
the potato slice). Fry the potatoes a few at a tome in a single layer so they don't stick together.
Turn them with care, frying both sides until they are golden to deep brown, 3-5 minutes total.
Remove from the oil and drain on paper towels.
Lay the potato slices on a cookie sheet one layer deep. Bake until they are tender when pierced with
a fork, about 10 minutes. Serve piping hot.