Spiralized Rosemary Potatoes are an easy, healthy side dish that go with any meal! Baked until perfectly crispy, whole30/paleo friendly and so delicious!
This post may include affiliate links. Click here to read my policy.
These Spiralized Rosemary Potatoes are one of my favorite easy side dishes. Requiring minimal effort, only 5 ingredients (most of which are staples in our house!) and 40 minutes to cook – they’re simple to make and so tasty!
The combo of salt, pepper and rosemary along with ridiculously crispy spiralized potatoes is truly irresistible! Pairing perfectly with any meal (especially my Healthy Crockpot Pulled Pork, Whole30 Lemon Rosemary Crockpot Whole Chicken, or Whole30 Cashew Coconut Chicken Tenders!) you will absolutely love this crunchy side dish.
While I love my Crispy Sheet Pan Roasted Potatoes, spiralizing potatoes makes them even crispier! These spiralized potatoes get SO crunchy and awhen combined with the rosemary.. the flavor is so delicious. I love the combo of potatoes + rosemary. The rosemary has such a rich, earthy flavor, and can take things that are virtually flavorless (like potatoes) and turn them into something so darn delicious. I always keep it in my fridge!
Ok, now back to the potatoes. So usually for optimal crispiness when it comes to potatoes, I usually make these Healthy Baked French Fries, but I recently had my spiralizer out to make zucchini noodles, and I thought.. Imagine how crispy these potatoes would be if I spiralized them?! 35 loooooong minutes later (it seemed like an eternity because I was starving) and I had a whole sheet pan filled with the crispiest potatoes of all time!
I love this recipe because not only is it super easy and delicious, it’s Whole30 friendly, paleo, gluten free, vegan, dairy free… virtually anyone can enjoy it!
How do you spiralize potatoes?
Spiralizing potatoes is super easy to do! This is the spiralizer I have.
I place my spiralizer on the counter with a cutting board at the end where the noodles will come out. For this recipe I set the spiralizer on the spaghetti like setting. (You want thin, round noodles!) Slice the edges of the potatoes so they are flat. Firmly attach to your spiralizer and turn the handle until the whole potato is spiralized. (You can save the edges/middle and put it on the edge of the pan when roasting to avoid food waste!) Once your potato noodles are spiralized I recommend taking a paper towel or dishcloth and squeezing the water out of them.
I promise that once you try these, you will have a hard time going back to mashed or baked potatoes. They’re easy to make, bursting with flavor + just downright fun! They look so pretty on a plate, or a holiday table! You definitely should try them with your next holiday dinner, or just with dinner this week! 🙂
Recipes to pair these Spiralized Rosemary Potatoes With:
- Clean Eating Chicken Tenders
- Whole30 Lemon Rosemary Crockpot Whole Chicken
- Healthy Crockpot Pulled Pork
Spiralized Rosemary Potatoes
- Preheat oven to 400. Prepare a lined baking sheet with parchment paper or a silpat liner.
- Spiralize potatoes on noodle blade (you want them to be thin and round like spaghetti)
- With a scissory, roughly trim all potato noodles until they are in smaller pieces (You don't want them to be too big/long!)
- Squeeze excess water out of potato noodles with paper towels or a dish towel.
- In a bowl, toss potato noodles with olive oil, salt, pepper, and rosemary until coated (you can use your hands or tongs)
- Lay potato noodles on lined baking sheet. Bake at 400 for 35 minutes, tossing noodles every 10 minutes. Broil on high for 3 minutes to get extra crispy at the end if you would like.
Looking for other healthy potato dishes? Check these out!