Roasted Spiralized Potatoes are the mushroom-shaped leftover pieces of spiralized potatoes. Dusted with oil and parmesan and roasted to crispy perfection, they make the perfect Meatless Monday side.
We have been enjoying our spiralizer for about a year now. I wasn't on board when the Dude made the purchase, but that changed quickly. The summer saw lots of spiralizer-inspired meals and now that the cooler months are upon us, I see many spiralized comfort food creations in the wings.
The very first time we spiralized sweet potatoes, we were left with pieces at the end that resembled mushrooms. I was immediately intrigued. So I baked the four pieces them along with the spiralized batch and liked how they turned out. Crispy on the outside and sweet and tender inside. I thought I would Instagram them, but we got to eating dinner and that was that.
About a week later, we spiralized a bag of potatoes to feed a few mouths and again we were left with the mushroom-looking ends, only lots more. I sprayed them with a little truffle oil, sprinkled them with freshly grated parmesan and popped them in the oven. These were even better than the sweet potato version. With the skin still attached to the cap, they roasted up even crispier, but still deliciously tender inside. Again, I meant to post them on Instagram, but they were gobbled up immediately.
We made them from time to time, but I never thought to share here, until the Dude asked whether I had. So, I checked on the interwebs and was quite surprised to not find anything similar. I happen to think they are super fun, so felt it was time I shared them with you!!
Next time you spiralize potatoes, or any other vegetable that produces these caps, save the ends and roast them up into these fun conversation pieces. Get creative and flavour them any way you fancy - rosemary or thyme pair nicely, or you top then with a little garlic aioli, or stick to basics and dip into ketchup.
We enjoyed them as a side for our mostly vegetarian Thanksgiving dinner and again today for Meatless Monday. Now that's comfort food!
More Meatless Monday Munchies:
Avocado Asiago Portobello Burger
Maple Roasted Squash Blender Soup
Ingredients
- organic potato ends from spiralizing I used Russets, washed thoroughly, with skin on
- oil
- parmesan cheese
Instructions
- Once you have spiralized the potatoes, save the ends. If not using right away, place in a bowl, cover with cold water and store in the refrigerator. You may also add a little vinegar, or lemon juice to slow oxidation (browning).
- When ready to use (dry thoroughly), place on a baking sheet, spray with oil and sprinkle with parmessan.
- Bake at 400ºF for 15 to 20 minutes (depending on your oven).
- Sprinkle with a little more cheese and oil while still hot and enjoy!
Paul | a fork and a pencil says
Super cute and what a wonderful way to make ordinary potatoes special! Love it!
I Sugar Coat It! says
They are so fun!
Erin @ The Spiffy Cookie says
Haha oh my gosh I was totally confused cause I absolutely thought those were mushrooms! Great way to use up those weird ends.
I Sugar Coat It! says
LOL... You are not alone!!
Lynn | The Road to Honey says
These are brilliant! I had to look over and over at this post because I thought surely they were mushrooms. Maybe there is a typo. . .But lo and behold. . .they were really the coolest potatoes ever.