Spiralized Potatoes

SPIRALIZED POTATO 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!

Take me to Spiralized Potato Recipes

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