Crispy Spiralized Potato Wedges
Crispy Spiralized Potato Wedges
Ingredients
- 2 pounds Russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for a kick
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Using a spiralizer with a thick noodle or ribbon blade, spiralize the Russet potatoes into long, curly 'wedges' or ribbons. If the strands are too long, you can gently break them into more manageable lengths.
⏱️ 10 min
- 3
In a large mixing bowl, combine the spiralized potatoes with olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Toss thoroughly with your hands until all the potato strands are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Spread the seasoned potato strands in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to allow for proper crisping.
⏱️ 5 min - 5
Bake for 25 to 35 minutes, flipping the potatoes halfway through, until they are golden brown, crispy, and tender on the inside. Keep an eye on them to prevent burning, as oven temperatures can vary.
⏱️ 30 min•🌡️ 400
- 6
Remove from the oven and serve immediately as a fun and flavorful side dish. These wedges are best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Spiralized Potato Wedges
Ingredients
- 2 pounds Russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for a kick
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Using a spiralizer with a thick noodle or ribbon blade, spiralize the Russet potatoes into long, curly 'wedges' or ribbons. If the strands are too long, you can gently break them into more manageable lengths.
⏱️ 10 min - 3
In a large mixing bowl, combine the spiralized potatoes with olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Toss thoroughly with your hands until all the potato strands are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Spread the seasoned potato strands in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to allow for proper crisping.
⏱️ 5 min - 5
Bake for 25 to 35 minutes, flipping the potatoes halfway through, until they are golden brown, crispy, and tender on the inside. Keep an eye on them to prevent burning, as oven temperatures can vary.
⏱️ 30 min•🌡️ 400 - 6
Remove from the oven and serve immediately as a fun and flavorful side dish. These wedges are best enjoyed fresh.