Ingredients
- 6 medium potatoes, peeled (about 1k g)
- Extra-virgin olive oil, to coat the potatoes
Seasoning options:
- Veggie spice
- TexMex Chili Spice
- Sea salt, pepper, thyme or rosemary
- 1 teaspoon each of paprika, cumin, garlic powder, plus salt and pepper, to taste
Instructions
To prepare the potatoes by hand:
- Insert a skewer lengthwise through the center of each potato. Using a knife, cut at a diagonal into the potato, in a spiral motion, and turn the potato around the knife until you reach the end. Carefully pull apart the potato along the length of the skewer to until you have even gaps between the slices. Repeat with the other potatoes.
To prepare the potatoes using a spiralizer:
- Attach your spiralizer with the small core spiral slicer to your stand mixer according to your machine’s instructions. Secure your potato and and spiralize on speed 2.
- Meanwhile, preheat the oven to 375°F / 190°C (170°C fan-assisted) and line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet, without crowding, and using a silicon brush, gently coat the outside of potatoes with olive oil, as well as some of the gaps between the slices.
- Sprinkle the seasoning over the potato spirals. Bake for 45 minutes, or until cooked through and edges crispy. Rotate baking sheet, front to back, halfway through for even cooking.
- Enjoy while warm!
Nutrition
Notes
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