Spiralized Potatoes

Spiralized potatoes are perfect as an easy potato side dish! Thin potato spirals are seasoned well, and oven roasted to crispy perfection.

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• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Seasoning variations
• Leftovers
• Frequently asked questions
• Recipe

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This dish is excellent for when you feel creative and want to make something a bit different. Save the potato wedges or roasted potatoes for another night, and serve up these potato spirals instead. A guaranteed hit with those who love fries.

Ingredients

For this recipe you will need potatoes. Most potatoes will work, but I like to make this with red potatoes, russets, or Yukon Golds.

You will also need some olive oil or vegetable oil, and seasoning. I have chosen to use paprika powder, garlic powder, salt and pepper, but you can use your favorite seasoning, or simply stick with salt.

Lastly, you will need a spiralizer. I use a small spiralizer like this one from Amazon, but this also works if you have a model similar to this.

Instructions

Following the product instructions, spiralize your potatoes into spirals of medium thickness. The thickness of the spirals will determine how long they will need to roast in the oven.

You might end up with some spirals that are really short, and other that are quite long; this is absolutely fine, and you can use all of them in the final dish.

Add all the spirals to a large bowl, and cover completely with water. Allow the potatoes to soak in the water for at least 30 minutes, or up to several hours. This will remove some of the starch from the potatoes, which is key to really crispy potato spirals!

Then, drain off the water, and pat the potatoes dry with a kitchen towel to remove excess water. Coat them with the oil and seasoning, and spread them out on a baking sheet. Preheat your oven to 400 °F / 200 °C.

Although there can be a slight overlap, you should avoid overcrowding the sheet pan too much. Again, this step is key to make them really crispy. Bake the spirals for about 15-20 minutes, turning occasionally, until they are golden and mostly crispy.

Remove the potatoes from the oven, and leave them to rest for a few minutes before serving. This will help them crisp up even more.

Top tips

Here are all of my best advice to succeed with this recipe:

• Depending on the size of the spirals, your oven temperature, the amount of potatoes used, and a bunch of other factors, your cooking time can be different. Keep an eye on the potatoes, as they can burn fast!
• Although the spirals can be different length, you should make sure that they have the same thickness, so that they cook evenly.

Serving suggestions

Potato spirals are perfect to serve with any meal that you would normally serve fries or potatoes with.

I like these served with juicy air fryer hamburgers, lemon pepper chicken breast, chicken wings, or a big family BBQ.

Spiralized potatoes always taste better with a dip, such as healthy ranch dip, sriracha aioli or plain ketchup.

Seasoning variations

If this seasoning combination isn't quite your thing, no problem! There are so many ways to season potatoes, and these are some of my favorites:

• BBQ spice rub, piri piri seasoning or Cajun seasoning - just use any store bought spice mix that you like.
• Rosemary + lemon pepper for Greek style potatoes
• Taco seasoning is an excellent choice, especially if you serve the potatoes with salsa and guacamole.
• Salt and pepper is also a great choice that everyone will love.

Leftovers

Unfortunately, leftover spiralized potatoes don't keep very well, as they tend to lose their crunch. You can enjoy leftovers for up to a day by reheating them in your oven or an air fryer, but they won't be as good.

I like to use the leftovers in other dishes to avoid food waste. Try using them in these delicious potato tacos, or add them to a casserole.

Frequently asked questions

Recipe