Need an easy, healthy side dish that goes with anything? Try these Spiralized Rosemary Potatoes! They’re baked until perfectly crispy, whole 30, paleo friendly and so delicious!
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Ok guys, so if you know me, you know I freaking LOVE potatoes. Like… adore them. They’re my absolute favorite side dish to make with dinner, and I like to make them extra crispy and salty. (Basically as close as you can get to a french fry without it actually being a french fry, ya know?) In my opinion, potatoes go with basically anything… pulled pork, whole roasted chicken, chicken tenders… the list goes on and on. I’ll also totally eat them with a fork right off the pan.
So now that we’ve clarified that potatoes are my favorite side – let’s talk about my favorite herb. Rosemary. I LOVE it. Fresh rosemary can totally transform a dish. It has such a rich, earthy flavor, and can make 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, I 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 mean… look at those! They were crispy, salty, peppery, rosemary-y (is that a word??). So incredibly simple to make, but beyond yummy!
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 Easter dinner, or just with dinner this week! 🙂
Things we used for this recipe:
Spiralized Rosemary Potatoes
Need an easy, healthy side dish that goes with anything? Try these Spiralized Rosemary Potatoes! They're baked until perfectly crispy, whole 30, paleo friendly and so delicious!
- 1.5 lbs russet potatoes
- 2 tbsp olive oil
- 3 tbsp rosemary, chopped
- 1 tsp salt
- 1 tsp pepper
Preheat oven to 400. Prepare a lined baking sheet with parchment paper or a silpat liner.
Spiralize potatoes on noodle blade
Roughly chop 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
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.
Nutrition Facts: Calories: 188, Protein: 4g, Fat: Carbs: 35g, Fat:4g
You can get the nutrition facts here.