Potatoes are so fun and tasty, and even though potatoes > canned or frozen food, spiralized potatoes are the equivalent of my junk food. With a higher glycemic index than other veggies, potatoes are the least healthy of the spiralizeable vegetable family (yeah, that’s a thing). It’s worth a special note that spiralized potatoes fry extremely well. If you get cravings for chips… I’m pretty sure it’s faster to fry a spiralized and salted potato than it is to run to the convenience store. Not that I’ve tried.
… Even Mr Potatohead likes Spiralized Potato Recipes
What You Can Expect
- Long, crunchy noodles that hold their shape (similar to jicama)
- High glycemic index
- Somewhat sticky noodles
- Starchy vegetable – but can be soaked to help reduce starchiness
- Amazing bang for buck!
- Great introductory vegetable when cooking spiralized for others – everyone has eaten potatoes and it will come as a shock to try it in a completely different form!
- Cut ends off
- Peel (thin skin) or leave skin on for extra crispyness
- Recommended blade: 3mm, 6mm, or flat
- Do NOT eat raw… gross
- Steam for 2 minutes
- Boil for 4 minutes,immediately rinse in cool water, drain (looses more flavor than if steamed)
- Bake at 400 for 12-15 minutes
- Saute on medium heat, 10-12 minutes
- Be sure to stir as you cook or else they will turn into a clump and loos their noodle effect!
- Best applications: noodle and rice dishes, soups, pasta salads, sides, chips
- Wide variance on size of potato.
- 1 small potato = 1 cup raw spiralized potato noodles
- Store in air-tight container for up to 5 days
- Spray with water or soak in water to avoid discoloration – potatoes oxidize like it’s their job
- Can be frozen
- Wide range of prices depending on strain and store, but are generally very budget-friendly!