SERVES 4 Persons
PREPARATION TIME 10 min.
COOKING TIME 25 min.
4 medium potatoes (800g), ends trimmed
3 tbsp olive oil
2 tsp salt or garlic salt
2 tsp finely chopped fresh rosemary (optional)
Preheat oven to 220°C (200°C fan).
You can peel the potatoes or leave the skin on. Use the Handy Spiral to spiralize potatoes. Cut long lengths with scissors.
Place potato into a Mixing Bowl with the oil, salt and rosemary of using. Toss well. Arrange on two baking paper lined baking trays in a flat layer. Cook for 20-25 minutes, until golden and crispy. Swap trays half way through cooking to ensure even cooking.
You can pat the spiralized potato dry with paper towel and fry them in hot oil instead of baking them for a crispier result.
TupperTip: You can pat the spiralized potato dry with paper towel and fry them in hot oil instead of baking them for a crispier result.