Ingredients
The following ingredients have 4 Servings
- 4 red potatoes washed skin left on
- 1 1/2 tablespoons good quality extra virgin cold pressed olive oil.
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Some good quality freshly grated parmigiano reggiano
Instruction
- Using a vegetable spiral cutter, spiral cut the potatoes.
- Place potato noodles in a large bowl.
- Drizzle the olive oil over the potato noddles and toss well with hands being careful not to break up the strands.
- Sprinkle in salt, pepper, paprika, onion powder, oregano, rosemary, parsley, and garlic cloves pressed slightly to release the oils.
- Toss again lightly with hands till herbs and seasonings are well distributed throughout the potato noodles.
- Pre heat oven to 400° F.
- Line a large baking sheet with parchment, and spread the potatoes evenly over the parchment.
- Place in oven and cook for about 15 minutes or until the potato noodles become crispy and golden brown.
- When done place potatoes on a sheet with some paper towel to absorb the excess oil.
- Then place potato noodles into a serving dish.
- Grate some parmigiano over top.
- It's ready to serve.
