I recently made some fantastic Parmesan & Garlic Asparagus Fries, and was craving something similar again as an easy side to my steak. In addition, I’ve been wanting to mix up my spiralizing, and realized that I’d never spiralized a potato before so that would be a fun and easy side for my steak!
I couldn’t quite remember if I’d seen a similar recipe on Inspiralized before; I’ve read so many of her recipes, as well as the other food blogs that I read on a regular basis, and I definitely didn’t want to copy a recipe that she had already created, so I hopped over to her blog and low and behold she already had made garlic-parmesan spiralized fries! Well, garlic-asiago fries, but similar enough. Since her blog has never steered me wrong before, and it’s how I originally discovered the Spiralizer, I decided to not fix something that wasn’t broke, and use her recipe!
So delish, we loved these potatoes! They were SO. EASY. and because they were spiralized and thinner, they were nice a crispy after they were baked – just the way I love potatoes!
Garlic Asiago Baked Spiralized Fries (Recipe from Inspiralized)
- 2 large white potatoes, spiralized, Blade B*
- 2 tbsp. extra virgin olive oil
- 1 tbsp. garlic powder
- 1/3 cup grated Asiago cheese
- Sea salt and ground pepper, to taste
1. Preheat the oven to 450 degrees.
2. Make sure your noodles are trimmed to a normal eating size, and place them in the bowl with the olive oil, garlic powder, asiago cheese, salt and pepper. Toss to combine thoroughly.
3. Line a baking sheet with non-stick parchment paper, and spread the potatoes out, trying not to overlap them.
4. Bake in the oven for 20 minutes, turning every 5 minutes so the noodles become crispy, but do not burn. Enjoy!
NUTRITIONAL INFORMATION (per serving):