Last year around my birthday, I purchased a veggie spiralizer. My gluten-free friends had one and used it often for zucchini noodles in place of rice noodles fro spaghetti. It came with instructions that illustrated the ability to use different vegetables in the spiralizer.
Up until tonight, I have stuck with the zucchini noodles idea. Tonight’s adventure with dinner included new potatoes from the garden. They are probably a quarter of the size of what you would get at the grocery store. Using the spiralizer on potatoes was more difficult than zucchini based on texture of the vegetable. This recipe feeds 1-2 people, you can multiply by as many potatoes as needed.
Here’s the premise:
3 -5 small potatoes
1 Tablespoon Olive oil
Olive oil spray
Preheat oven to 400 degrees. Spiral potatoes using veggie spiral-er into medium bowl. Coat potatoes with olive oil. Line cookie sheet with alumiunm foil and lightly spray foil with olive oil spray. Cook at 400 degrees for 10-12 minutes, carefully flip potatoes. Bake for an additional 3-5 minutes or until browned.
Sprinkle with salt to taste. Serve with ketchup.