Season these spiralized potatoes with a light curry powder, ground cumin, and fennel. Alternatively, you can spice things up with a lemon aioli dip or smoky barbecue sauce.
Equipment
- Spiralizer
- Baking Sheet
- 3/4 lb Little Potatoes
- 2 Tbsp Olive oil
- 1/2 tsp Smoked paprika powder
- 1/4 tsp Garlic powder
- 1/4 tsp Chili powder
- 1 Tbsp Parsley, chopped
- (to taste) Salt
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Instructions
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Step 1
Using a good spiralizer, spiralize the potatoes one at a time into a bowl of cold water. Once the potatoes are spiralized, drain the potatoes of the cold water and dry on a kitchen towel.
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Step 2
Place on a baking sheet, evenly spread out. Drizzle with olive oil, toss and turn to lightly coat. Sprinkle with the seasoning mixture – paprika, garlic, and chili powders. Toss once more to evenly coat.
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Step 3
Spread out on the baking sheet and bake in a 425°F preheated oven for 25 to 35 minutes. If you have convection, it will speed up the cooking and crisping process. You may need to turn the potatoes once or twice to ensure a perfect crunchy, crisp texture.
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Step 4
Add a little salt to the seasoning, sprinkle with chopped parsley and serve. These potatoes can be served alongside a good old roast, grilled steak, a lovely homemade sandwich, or just as a simple snack.
