Wednesday, 11 January 2017

Spiralizer Curly Fries

Simon bought me a Spiralizer for Christmas. Yesterday, I made "zoodles" (spiralized zucchini noodles) in Pad Thai; today, curly fries. My life is forever changed.

If you don't have one and you're considering purchasing one, I vote go for it! First, the spiralizer is very easy to use. Just slice off the "butt" of the zucchini/potato/etc. to create a flat side, line it up with the blade and turn the crank. Second, it's way faster than I can chop by hand. And finally, it's easy to clean. Anything that makes veggies easier to cook and enjoy, the better!

I made the curly fries as a side with Shake and Bake chicken (because, let's be honest, it's a guilty pleasure) and oven roasted asparagus.

Photo credit: Simon Macdonald


5 medium Russet potatoes, washed and rinsed, skin on
2 tbsp olive oil
2 tsp paprika
1/2 tsp table salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
Canola oil spray, for greasing pan
Sea salt, to taste


Slice the end off each potato and run it through the largest spiral cut blade in the spiralizer. Place spiralized potatoes in a large bowl filled with cold water.

Preheat oven to 400 degrees F. Prepare a baking sheet by lining a pan with aluminum foil and grease the foil with Canola oil spray.

Mix paprika, table salt, garlic powder, onion powder and cayenne pepper in a small bowl or measuring cup and set aside.

Pour the potato spirals and water into a colander and drain off as much water as possible. Rinse the starchy residue out of the bowl. Put the spirals back in the bowl, drizzle with olive oil, and toss to coat. Sprinkle the spice mixture onto the spirals evenly and toss again.

Place spirals onto foil line baking sheet evenly. Sprinkle sea salt on top to finish.

Bake in oven for 40 minutes total, removing potatoes at the 20 minute mark to flip with a spatula for even baking.