Try this fast, simple technique for seasoned, crispy potato strings & ribbons the next time you want a salty, tasty snack.
|Paderno Spiral Slicer (see Amazon link below)|
|Place a washed potato onto the corer end to left of the machine.|
Then slide the other end of the potato onto the gripper teeth on the side with the turn handle.
|One of three blades.|
|Thin slice blade; good for string potatoes or string onions that|
can be battered and fried.
|Today though, I am going to bake these string potatoes.|
Halfway through slicing I took the potato off to show you the core that
will be left after you have spiraled the potato.
|The box shows the ways you can use this gadget with other blades|
with different vegetables.
|Thicker slices of the same potato.|
|I placed the two sized spiral slices in a bowl.|
Added 1/4 cup olive oil and coated them.
In a small bowl I added 1/4 tsp. chili powder,
1/8 tsp. black pepper, 1 tsp. kosher salt.
Add these seasonings to the oiled potatoes.
|Line a cookie sheet with foil.|
Spread the seasoned potatoes evenly (even the cores).
|Bake for 20 - 25 minutes in a pre-heated 400 degree oven.|
|Comes apart for easy cleaning. Blades can be stored|
right inside of the gadget..
|Twenty minutes, golden brown.|
|Twenty five minutes, a little more brown and a little more crispy.|
|Serve warm with ketchup.|