Oven Fried Curly Fries
By Kath Dedon
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I was intrigued by all of the spiral cut vegetables I had been seeing on the Internet. Zucchini noodles are everywhere! And people seem to love using them instead of pasta.
So…when I saw last week that Amazon was featuring the Paderno Tri-Blade Spiral Vegetable Slicer as one of their sale items on Prime Day I took the bait.
I could have made zucchini noodles, a spiralized cucumber salad, or any number of low-carb healthy dishes. What did I make the first time I used my spiral slicer? Why, Oven Fried Curly Fries, of course!
My new kitchen toy cut the potato very quickly. It feels like a solidly-built gadget that will stand the test of time. We shall see.
The strips of potatoes were very long, so I cut them down to a more manageable length with a pair of kitchen scissors. After a quick toss with olive oil and a sprinkle of salt they were ready for the oven.
The Oven Fried Curly Fries were delicious and fun to eat! Bob totally approved and I know I’ll be making these fries again.
If you don’t have a spiral slicer, you could use a sharp knife to cut a potato into very thin fries and then proceed with the recipe. They won’t have the fun curly shape but they’ll still be tasty!
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Oven Fried Curly Fries, served with grilled chicken sausage, grilled eggplant, and a salad.
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Oven Fried Curly Fries
(Adapted from Davida’s recipe on The Healthy Maven)
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Serves 2
1 large russet potato
1 tablespoon oil
Salt, to taste
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A 12.75-ounce russet potato is big enough to serve 2!
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1. Preheat the oven to 400˚.
2. Cut the potato with a spiral slicer. Use scissors to cut the long strips into shorter lengths.
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3. Put the potatoes in a bowl and toss with the oil.
4. Spread the potatoes out on a large parchment lined baking sheet. (I don’t know if the parchment paper is necessary. I had some, so I used it.)
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5. Bake for 15 minutes. Turn the fries over with a spatula.
6. Bake for an additional 5 – 10 minutes, or until done they way you like them.
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In the kitchen with Kath 
Looks better than zucchini noodles to me! 😉
Yes, indeed! 🙂