Many of you have been requesting a simple recipe for potato fries made with your spiralizer. Today, I'm finally delivering!
And before you get to this recipe, check out my other "fries" recipes:
That's alotta fries.
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If you're having an issue with your fries not crisping up, there may be a few issues:
- You're using too thin of a blade (Blade C is ideal!).
- You're over crowding the noodles. Try using two separate baking sheets if you don't have large enough baking sheets. It's okay if the noodles overlap, but not too much.
- You're not using enough oil.
- You're taking them out too early. Follow this recipe exactly and they should crisp up perfectly!
These fries go well as a side dish, loaded with toppings, on top of salads, on top of burgers, or just as a snack. They're crazy good.
Those are my tips for the perfect spiralized curly fry. I've actually made a video to go along with this recipe, so you can watch me make them exactly.
Check out the video and subscribe to my YouTube channel.
- 3 russet potatoes, peeled, Blade C, noodles trimmed
Olive oil, to drizzle (1.5-2 tablespoons)
Salt and pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
- Preheat the oven to 425°F.
- Place the potato noodles on a nonstick baking sheet and drizzle with olive oil and season generously with salt and pepper. Toss to coat with your fingers and then sprinkle over all of the seasonings, one by one. Toss again to coat with your fingers and cover the noodles in the spices. Place the noodles in the oven and let roast for 25-30 minutes.
- At 25 minutes, if there are any pieces that are starting to turn brown, take them out and set them aside and then continue to cook the noodles until they crisp up, checking every 2 minutes for anymore pieces that are cooking more quickly than others. After 30 minutes, all noodles should be cooked and crisped through. Let cool for 5 minutes. Cooling allows the fries to crisp up a bit more. Serve.
- Side Dishes
- North American
- Serves 4
- Total Time
- 39 minutes, 59 seconds