Inspired by April Bloomfield’s iconic shoestring fries with garlic chips at The Spotted Pig restaurant in New York City, we set about making an oven-fried version that’s still crispy without the deep fryer. The spiralizer is the perfect tool for the job. Use the blade just one size larger than the angel-hair blade; for some spiralizer sets, this may be the smallest blade. To maximize crispiness, be sure to spread the potatoes into as even a layer as possible in the pans.
2 pounds russet potatoes
3 1/2 tablespoons olive oil, divided
3 large garlic cloves, thinly sliced
2 tablespoons fresh rosemary leaves
1 teaspoon kosher salt
Calcium 2% DV
Potassium 14% DV
Added sugars 0g
How to Make It
Preheat oven to 425°F. Run potatoes through a spiralizer using the fine blade just one size larger than angel hair size to make thin strands; cut strands into pieces no longer than about 6 inches.
Combine potatoes and 3 tablespoons olive oil in a large bowl; toss well to coat. Arrange potato mixture in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake at 425°F until lightly browned, about 18 minutes.
Stir together garlic slices and remaining 1 1/2 teaspoons oil. Divide garlic mixture evenly between the 2 pans; toss gently to combine and to ensure all potato pieces brown evenly. Rotate pans from top rack to bottom rack, and bake until browned and crispy, 10 to 12 minutes, gently stirring every 3 minutes.
Remove pans from oven; combine all potatoes and garlic on 1 pan. Sprinkle with rosemary and salt; toss gently to combine. Serve immediately.
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