I’m going to be honest. If you want shoestring potato fries cooked to crunchy perfection, you’re gonna have to fry ‘em. Some things you just can’t work around. They must be fried! However, I’ve developed a recipe that’s as close as possible to the “real deal” and there’s a trick (it’s in the process.) The trick? Use a spiralizer. No, really. Blade D yields a noodle that’s between a spaghetti and an angel hair and it’s the ideal size for making shoe string fries! Just sayin’.
Spiralized Garlic Paprika Sweet Potato ‘Fries’ [Vegan]
- 1 sweet potato, peeled, Blade D*
- 1 tablespoon extra virgin olive oil
- salt, to taste (make sure you're using a sea salt grinder - makes such a difference)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- *If you don't have the Inspiralizer, use the smallest noodle blade on your version
- Preheat the oven to 400 degrees. Spread the noodles out on a large baking tray and drizzle with the olive oil. Toss the noodles together gently with your fingers, coating the noodles in the oil. Season with salt, paprika and garlic powder.
- Roast for 20 minutes, tossing halfway through (gently - be careful not to break the tender noodles!)
- After 15 minutes, make sure to check the noodles to prevent burning. If starting to burn, toss those pieces gently.
- Serve, discarding any completely burnt pieces, with favorite dip or ketchup.
The last 5 minutes of cooking time is crucial for these. If you see pieces start to burn, give them a slight toss. Don't worry, you can chip off any truly burned pieces in the quest for a crisper end result.