Rosemary Spiralized Potatoes

Spiralized Potatoes on a white plate with green beans and chicken to the side.

Rosemary Spiralized Potatoes are an easy, healthy side dish that go with any meal! Baked until perfectly crispy, whole30/paleo friendly and so delicious!

Prep Time5

Cook Time40

Total Time45

Servings: people

Calories: 200kcal

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

Substitutions for this recipe:

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.

Nutrition