If you don’t own a spiralizer, you need to reconsider your cooking priorities. It definitely makes things FANCY. I typically use it for veggies (i.e. zucchini & carrots), but potatoes work beautifully too.
HOWEVER, if you are lacking the urge to purchase, then by all means, cut up your fries the traditional way, thin and long, and still utilize this recipe. Why? Because you are baking them and they are still coming out like they are fried up.
The key to this recipe, is to let them soak for at least 30 minutes in water AND then let them dry on paper towels. Zero Moisture is KEY people. Also, do not use parchment paper to line your baking trays! This ads to the crispy factor.
I served with a srirachia mayo. Ketchup works too.
- 2 large russet potatoes
- 2 tbs olive oil
- 2 tsp paprika
- 1 tsp salt
- 2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground pepper
- Parmesan cheese (optional)
Scrub clean your potatoes (or peel the skin off). Spiralize them with the medium blade. Place them in an extra large bowl and fill with water. Allow them to soak for a minimum of 30 minutes.
Preheat oven to 400 degrees F. Spray 2 rimmed baking sheets with cooking oil. In a small bowl, mix the seasonings.
After the potato curls have soaked, transfer them to paper towels, and let them dry. Use extra paper towels to soak up any excess wetness. Next, transfer them back to the dried extra large bowl and add the oil and toss to coat. Add the seasoning mixture to the curls and toss again to coat. Transfer the curls to the prepared baking sheets. Try to spread out the curls as best as possible so that they are not overlapping too much.
Bake for 30 minutes, flipping mid way through.
Lastly, bump up the heat to 425 for an extra couple of minutes for the crispiness.
Sprinkle with parmesan cheese and serve warm.
Yields 2-3 servings.