Thursday, 15 December 2016

Spicy & Curly Oven Fries

Today I'm sharing a recipe for spicy oven curly fries.  With limited oil these are a healthier option to the deep fried kind of French fries. A garden salad would be even healthier but let's get real. I will always choose fries over salad. Always. 



See, I love potatoes and kitchen appliances (and Ryan Reynolds but that has no bearing on this post). When you combine my addiction to spuds and something that turns those spuds into curly, bouncy bits of yum you have a winning combination. I am but a simple girl.

I recently bought a new Spiralizer.  I had been given a hand held version to review several months ago and it was good but this countertop version is soooo much better.  You plunk a veg onto the tines, choose one of the four blades, turn the handle while you push and presto!  You have curly or wavy potatoes/zucchini/carrots/beets ....  It's magical.


Tri-Blade Spiral Vegetable Slicer
Ain't she a beaut?  I'm thinking that this is how car lovin' people must feel like when they get a stylin' new car, amIright? 

With this appliance added to my arsenal I can now make thick or thin spirals or curls of various veggies to my little heart's content. 

Do any of you own a Spiralizer?  Any good recipes to share?


Spicy and Curly Oven Fries
Yield: 2-3 servings

3 medium potatoes - washed (remove skins if you want, I left them on)
1/2 tsp salt
1 1/2 tsp paprika
3/4 tsp garlic powder
3/4 tsp onion powder
2 dashes of cayenne (or to taste)
2-3 tbsp oil (I used grapeseed)

Some Garnish Options
Ketchup
Sriracha Sauce mixed with Ketchup
Frank's Buffalo Wing Sauce mixed with some sour cream (seriously my fav)

Tools needed/recommended
Spiralizer
Lettuce spinner

Preheat oven to 425F.  

Spiralize each of the potatoes.  


Cut the curls into smaller ribbons (I cut mine about 3 inches long). Place curls into a big bowl of water to try to remove a lot of the starch -- 5 to 10 minutes.


Meanwhile, combine all of the spices.  Mix well and set aside.

Drain potato curls and place them into your lettuce spinner and let 'er whirl to get out as much moisture as you can. If you don't have a lettuce spinner, remove the potato curls from the water and pat dry with paper towel or dish towels to remove as much moisture as possible. 

Pat them dry with paper towel (my spinner got my curls fairly dry so no paper towel was needed).

Place potato curls into a large bowl and drizzle with oil; toss to coat.  Sprinkle spice mixture over curls and toss well so each curl has some spice (I also made some plain curly fries and only added some salt to them).



Lightly spray baking sheet(s) with oil.  Place potato curls onto the baking pan(s) ensuring that they aren't overlapping as much as possible.  Use an extra baking sheet if you have to.  If you let them clump on the baking pan they'll steam and not crisp up.

Bake for 15 minutes - the bottom side of your fries should be getting golden now.  Remove from oven and flip the fries. Bake for another 8 minutes or so (keep an eye on them from this point on - you may need more or less baking time depending on how thick your strands are).  When the fries are golden brown on both sides they're done.



Serve with ketchup or a mixture of ketchup and Sriracha sauce.  Delish!

Source: The Baking Bookworm

Disclaimer: I did not receive any compensation from World Cuisine for a review of their Tri-Blade Vegetable Slicer.  All thoughts and opinions are my own from my personal use.


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