Crispy Spiralized Potatoes Snack (Printable Copy)

Golden spiral-cut potatoes roasted crisp with savory spices for a tasty snack or side dish.

# What You Need:

→ Potatoes

01 - 4 medium russet potatoes
02 - 1 tablespoon lemon juice (optional, to prevent browning)

→ Oil & Seasonings

03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon onion powder
07 - ½ teaspoon chili powder (optional)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

# How to Make:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Wash and scrub the potatoes thoroughly, leaving the skins on for extra crispness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, carefully cut each potato in a spiral while rotating, forming a continuous spiral from end to end, then gently stretch the spiral along the skewer.
05 - Optionally, soak the spiralized potatoes in a bowl of water with lemon juice for 5 minutes to prevent browning, then drain and pat dry.
06 - In a small bowl, combine olive oil, garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper.
07 - Brush the seasoning oil evenly over all sides of the potato spirals.
08 - Place the skewered potatoes on the prepared baking sheet, ensuring they are elevated and not touching the tray for even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crisp.
10 - Remove from oven and, if desired, sprinkle with Parmesan cheese and chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • They look way more impressive than they actually are, which means you can serve them at a casual dinner and feel like you tried.
  • The crispy edges are almost chip-like, but you're eating actual vegetables, so there's zero guilt involved.
  • Once you nail the technique, they become your go-to side dish because they pair with literally everything.
02 -
  • Pat them completely dry after spiraling or soaking, or the steam will make them soft instead of crispy—this is the one non-negotiable step.
  • Don't skip the halfway turn; potatoes cook unevenly and you want caramelization on all sides, not just the top.
03 -
  • A truly sharp knife makes spiraling so much easier and safer; a dull one will slip and frustrate you.
  • If you can elevate the potatoes off the pan slightly using a wire rack or even the skewer ends, you'll get crispiness all around instead of a soft bottom.
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