Recipes and Links

Crunchy Shoestring Potatoes

We bought a new spiralizer and have been having the best time trying all sorts of dishes. Here’s one everyone will enjoy if they love curly fries or French fries. You will need to set the spiralizer on “spaghetti noodle” for this dish. Barb L.

Serves: 2 unless our 2 grandsons are around and then I use the “Feeding an Army” Plan

Ingredients:

2-3 large Russet potatoes, the straighter the better

About 2 Tbsp Flying Olive Extra Virgin Olive Oil of Choice including a mild-medium Single Varietal, Garlic, a spicy oil such as Chipotle, Harissa, or Cayenne Red Chili, a Combination such as Tuscan Herb, Herbs de Provence, or Gremolatal…have fun experimenting!

1 tsp paprika

1 tsp garlic powder

1 tsp chili powder, your choice of spiciness

Salt and Pepper

Directions:

Preheat the oven to 350 degrees F.

Peel the potatoes and cut the ends off so that you have a flat base on each end. Cover two cookie sheets with aluminum foil and brush a little Flying Olive EVOO of Choice on the pans. Divide the spiralized potatoes between the 2 sheets. Drizzle the remaining EVOO over the potato noodles and toss to coat. (I admit, I use my clean hands…).

Sprinkle the potatoes with the salt, pepper, paprika, garlic powder, and chili powder. Toss well to coat Try spreading out the potatoes in a single layer or as much as possible.

Bake in the oven for about 25-30 minutes. When desired crispness has been reached, remove the pans from the oven, let cool a few minutes, and transfer to a serving dish or individual plates.

Submitted by Barb L.