Baked Herbed Spiral Fries with Roasted Red Pepper Dip
Makes 4 servings
2 large russet potatoes (2 pounds total)
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
3 tablespoons oil (safflower or canola)
Roasted Red Pepper Dip
4 ounces reduced fat cream cheese
1/4 cup light mayonnaise
1/2 cup chopped roasted red peppers
1/4 teaspoon minced fresh garlic
1 tablespoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Preheat oven to 425°F.
Arrange 2 oven racks to upper third and lower third positions. Line 2 large baking sheets with parchment paper or spray with non-stick cooking spray.
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim the ends of potatoes. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach large core slicing blade and position at end of potato. Turn stand mixer to speed 6 and process until blade reaches end of potato. Cut into 7 to 8 spiral lengths and place in a large bowl.
In a small bowl, mix together ½ teaspoon salt, pepper, thyme and rosemary. Drizzle the potatoes with oil and sprinkle with the salt herb mixture, toss well. Arrange the spirals on two baking sheets making sure the spirals are stretched out and standing up. Sprinkle with remaining salt.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*