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Categories:
potatoes kosher salt pepper thyme rosemary oil safflower cream cheese light mayonnaise peppers garlic lemon juice Worcestershire sauce kosher salt pepper
Viewed: 37 - Published at: 6 years agoIngredients
- 2 russet potatoes large, 2 pounds total
- 1 teaspoon kosher salt divided
- 1/2 teaspoon pepper
- 2 teaspoons fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 3 tablespoons oil safflower or canola
- 4 ounces reduced fat cream cheese
- 1/4 cup light mayonnaise
- 1/2 cup roasted red peppers chopped
- 1/4 teaspoon garlic minced fresh
- 1 tablespoon lemon juice
- 1/4 teaspoon worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Method
- Preheat oven to 425°F.
- Arrange 2 oven racks to upper third and lower third positions. Line 2 large baking sheets with parchment paper or spray with non-stick cooking spray.
- Attach Spiralizer Attachment to the KitchenAid(R) Stand Mixer. Trim the ends of potatoes. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach large core slicing blade and position at end of potato. Turn stand mixer to speed 6 and process until blade reaches end of potato. Cut into 7 to 8 spiral lengths and place in a large bowl.
- In a small bowl, mix together 1/2 teaspoon salt, pepper, thyme and rosemary. Drizzle the potatoes with oil and sprinkle with the salt herb mixture, toss well. Arrange the spirals on two baking sheets making sure the spirals are stretched out and standing up. Sprinkle with remaining salt.
