Crispy Rosemary Baked Curly Fries (Whole30 Paleo) – easy to make curly fries that are crispy with a touch of rosemary. Kid friendly, comfort food made healthy!
Today I busted out my spiralizer and made some curly fries! Baked (not fried), Whole30 compliant, and oh so tasty!! With a sprinkle of fresh rosemary, these crispy spiralized potatoes are full of flavor and are the perfect side dish to any meal. Bonus: they are healthy and your whole family will love them!
Prepare to watch the entire plate be devoured – these fries are that good!! My family can’t get enough! We love to try different combos of flavors on our roasted potatoes, but rosemary is definitely one of my favorites. If you’re not a fan, just leave it out and give the potatoes a generous sprinkling of sea salt.
The spiralizer is such a fun kitchen tool that I tend to forget about. However, this round of January Whole30 has brought it out of storage for everything from these potatoes, to zoodles (zucchini noodles with sauce), to spiralized roasted parsnips and carrots. It’s a great way to include your veggies in new and fun ways (I’m already over roasted broccoli and cauliflower!)
Oh, and I’m totally on board with calling these “spiralized potatoes” rather than “fries” if you’re abiding by the literal interpretation of the Whole30 rule, no recreating your favorite junk foods (aka french fries) with compliant ingredients! Seriously though, I think they are different enough from the deep fried original to be an exception to the rule. 🙂 So get busy and make these baked curly fries soon! You won’t regret it 🙂
Crispy Rosemary Baked Curly Fries (Whole30 Paleo) - easy to make curly fries that are crispy with just the right amount of rosemary. Kid friendly, comfort food made healthy!
- 3 medium russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons minced rosemary
- sea salt
Preheat oven to 400 degrees. Prepare 2 baking sheets with parchment paper. Using a spiralizer with the large ribbon attachment, spiralize the potatoes.
Cut very long spirals into smaller pieces. Blot potatoes with paper towels to soak up any moisture. Place potatoes into a bowl, pour olive oil over top and toss well to combine.
Place potatoes on parchement lined baking sheets and bake for 20 minutes. Remove from oven, add rosemary, turn potatoes, and return to oven, rotating the pans.
Cook for another 8-10 minutes, until slightly browned and crispy (watch closely as ends tend to burn easily - remove done pieces throughout cooking time as needed.)
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