Rosemary Spiralized Potatoes are an easy, healthy side dish that go with any meal! Baked until perfectly crispy, whole30/paleo friendly and so delicious!
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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!
Pairing perfectly with any meal (especially my Healthy Crockpot Pulled Pork, Lemon Rosemary Crockpot Whole Chicken, or 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 when combined with the rosemary.. the flavor is so delicious.
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!
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 round 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 you need to take a paper towel or dishcloth and squeeze the water out of them.
Ingredients for Spiralized Potatoes:
You can really customize these potatoes with whatever seasonings you like, but I used:
You can find substitutions for all of these ingredients below in the green shaded box.
How to make spiralized potatoes:
Making these spiralized potatoes really is so easy.
- Make sure you get as much water as possible out of the potatoes. This is KEY. You need to squeeze the water out with a clean dish towel or paper towels. Doing this ensures they will get crispy!
- Toss your potatoes, olive oil + spices in a bowl until combined
- Lay on a parchment paper lined baking sheet (parchment paper is key, it helps them get crispy!)
Substitutions for this recipe:
These cookies are pretty versatile. Here are a few ways you can customize them!
Herbs -You can sub thyme or parsley for the rosemary in this recipe
Potatoes -You can’t sub sweet potatoes for this recipe. They will not come out crispy.
Once you bake them, you’ll have the crispiest potatoes you’ve ever had! So easy and delicious!
Storing Spiralized Potatoes
Refrigerator: Store these potatoes in the fridge for up to 4 days
Reheating: We like to reheat these potatoes in the toaster oven. You can also reheat them in your oven or in a pan on the stove
Recipes to pair these Spiralized Rosemary Potatoes With:
Rosemary Spiralized Potatoes
- Preheat oven to 450. 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 scissors, 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. Make sure to get as much water out of them as possible
- 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 450 for 35-40 minutes, tossing noodles every 10 minutes. Every oven is different and may need more or less time, so watch your potatoes towards the end! You can broil the potatoes on high for 2 minutes to get extra crispy at the end if you would like.
- Herbs -You can sub thyme or parsley for the rosemary in this recipe
- Salt/Pepper – You can use more or less salt and pepper to your tastes. I recommend starting with the amounts listed in the recipe. You can always add more!
- Oil – Avocado or coconut oil can be subbed in for the olive oil.
- Potatoes -You can’t sub sweet potatoes for this recipe. They will not come out crispy.