Garlic Asiago Baked Spiralized Fries

Garlic Asiago Baked Spiralized Fries

Sure, you could make fries with a mandolin, a knife or a julienne peeler.

But using a spiralizer is so much more fun!

If you didn’t know already, your spiralizer can be used to make fries (shoestring or thick curly) just about out of everything (light veggies like kohlrabi and starchier veggies like potatoes.)

These fries, though, are really special.

Garlic Asiago Baked Spiralized Fries

It’s no secret why they’re special: they’re baked with salt, pepper, olive oil, garlic powder and asiago cheese. Garlic and asiago are two power Italian-favorite flavors.

Asiago cheese is quickly becoming one of my favorite cheeses to bake with – it has a similar taste to Parmesan but it’s much more robust and a bit saltier. You need a little sprinkling and voila, you feel like you’re eating something gourmet. Asiago cheese is nutty-like and semi-sweet, which makes it ideal for topping on sweet potatoes, which release sugars naturally as they bake.

Garlic Asiago Baked Spiralized Fries

I used sweet potatoes and white potatoes for flavor and a color pop – after all, art is food, right?

You’re probably sitting on the beach right now, savoring the last moments of the July 4th holiday weekend. Hopefully you have a margarita in your hand and you’re with good company.

When you get home, you’re going to probably head straight to the grocery store and stock up on some healthy foods for the week, after a long weekend of indulging and celebrating the U-S-A!

Garlic Asiago Baked Spiralized Fries

Why not make a big fluffy salad with veggies and top it with these fries?  It’ll be a savory, delicious way to ease your body back into it’s normal routine.

To be honest, I might make the best salads the world has ever seen. My mother always told me that I made the best salads. Before I learned how to cook, I’d just open my parents’ pantry and fridge and assemble these giant salads that we’d have to eat in mixing bowls, because no average plate or bowl could hold them.

Salads are no joke. I consider them naked burrito bowls, fit for topping with whatever you want.

Garlic Asiago Baked Spiralized Fries

Anyway, enjoy the rest of your July 4th weekend and consider making these fries this week, on top of a salad. Try it – once you do, you’ll never look at salad the same again!

What are your favorite types of fries to make?

Nutritional Information & Recipe

Garlic Asiago Baked Spiralized Fries

Garlic Asiago Baked Spiralized Fries

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

1

Garlic Asiago Baked Spiralized Fries

Ingredients

  • 1 medium sweet potato, Blade B
  • 1 medium Idaho potato, Blade B
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon garlic powder
  • 1/3 cup grated asiago cheese
  • fine sea salt and ground pepper

Instructions

  1. Preheat the oven to 450 degrees.
  2. Trim the potato noodles so that they are serving friendly.
  3. Place the potato noodles in a mixing bowl and drizzle over the olive oil, toss in the garlic powder, asiago cheese and season with salt and pepper, generously. Toss to coat thoroughly.
  4. Spread the potatoes out on a baking tray lined with nonstick parchment paper, trying not to overlap the potatoes. You may want to use two baking trays, if needed. Drizzle over the asiago cheese, careful to cover all potatoes.
  5. Bake in the oven for 10-15 minutes and then flip over. Bake for another 10-15 minutes or until browned, flipping every 5 minutes if necessary (if your oven starts burning the fries.)
  6. Remove from the oven and serve atop a salad, over steak, as a side or simply enjoy as a snack.
http://inspiralized.com/garlic-asiago-baked-spiralized-fries/

Comments

  1. Love the Curly fries make over! I think this will be my lunch tomorrow…but with added bacon!

  2. These look delicious! Do they crisp up? I’ve tried to make spiralized sweet potato fries but they stay soft and mushy :( Any tips? Thanks!

  3. Any tips on spiralizing sweet potatoes? I tried once and they made it pretty hard to turn the handle.

  4. This look amazing! Love it. Love it.

  5. realfoodbydad :

    Greatest fries ever, what an awesome idea!!

  6. I’m pretty sure I’ve never tasted asiago cheese before.. and I think it’s high time that I did! We’ve made spiralized sweet potato fries, but the don’t come out this crispy, they came out more like hashbrowns. Maybe I needed a hotter oven!

  7. These are dangerous!! So yummy!

  8. Ok, now I need more info on your amazing salads! Can you be more specific?

  9. Made these last night….delicious! A word of warning: if you choose to use a sheet of aluminum foil instead of the parchment…DO NOT FORGET THE COOKING SPRAY (I must admit, however, my 17yr old son very happily picked off every fry that was stuck and ate it before the table was even set!)

  10. So delicious! Used truffle infused olive oil and parm instead since I didn’t have asiago but still wonderful!

  11. I made these, but added a lot of paprika and cayenne…450 was too high though, I had to lower the temp to 375 and then just bake them a bit longer.

  12. I have tried time and time again to make spiralized sweet potato fries, but they always burn :( Is parchment paper definitely the way to go? I always follow the recipe and use the same amount of oil, but I never have parchment paper on hand so I use aluminum foil. I do spray it, but the fries ALWAYS burn on the outer ring and the ones in the middle are just mushy. I don’t know what I’m doing wrong. Halp?

  13. Love these, but a little confused about when to add asiago cheese. Step 3 says to mix in, then step 4 to drizzle asiago over fires.

  14. I’ll try to make them! Hope they come out crunchy…

  15. Which blade for thick curly fries?

Trackbacks

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