Crispy Spiralized Potatoes
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Easy Spiralized Potatoes are a crispy, delicious side dish that go with any meal! Easy to make and so yummy – the best recipe!
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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!
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 or Crockpot Whole Chicken) you will absolutely love this crunchy side dish.
While I love my 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 potatoes 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:
- potatoes
- fresh rosemary
- salt and pepper
- olive oil
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!)
- Bake at 450° for 35-40 minutes, tossing noodles every 10 minutes.
Once you bake them, you’ll have the crispiest potatoes you’ve ever had! So easy and delicious!
Substitutions for these crispy baked spiralized potatoes:
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
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.
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
Delicious Recipes to pair these Spiralized Rosemary Potatoes With:
- Healthy Baked Chicken Tenders
- Steak (read this ButcherBox review!)
- Crockpot Whole Chicken
- Healthy Crockpot Pulled Pork
- Turkey Breast in Crock Pot
Other healthy potato recipes:
Check out these 45+ Healthy Potato Recipes or these favorites:
Rosemary Spiralized Potatoes
Ingredients
- 1.5 lbs russet potatoes (about 3 large potatoes)
- 2 tablespoons olive oil
- 3 tablespoons rosemary chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 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 potatoes with paper towels or a dish towel. Make sure to get as much water out of them as possible
- In a bowl, toss potatoes 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.
Notes
- 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.
YUM! Who doesn’t love a crispy potato… and whole 30!
Right?! Perfect combo!
Ok these really are the crispiest potatoes!! So yummy. I’m not even a huge fan of rosemary and I loved these!!
I’m so glad you liked them, Lisa!!