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Ingredients
US|METRIC
2 SERVINGS
- 2 russet potatoes
- 2 tsp. vegetable oil
- 1/2 tsp. coarse salt
- 1/4 cup mayonnaise
- 1 tsp. sriracha
- 1/4 cup mayonnaise
- 1 tsp. fresh parsley (chopped)
- 1/2 tsp. freshly ground black pepper
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Directions
- Preheat oven to 400°F.
- Attach Spiralizer Attachment to stand mixer. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of potato. Place medium bowl below blade to catch potatoes and peel. Turn stand mixer to speed 4 and process until blade reaches end of potato. Repeat with remaining potato.
- Remove peel from bowl. Add vegetable oil; toss to coat. Spread potatoes in single layer on large baking sheet.
- Bake about 18 minutes or until potatoes are golden, stirring once.
- Meanwhile, combine 1/4 cup mayonnaise and sriracha in small bowl. Combine 1/4 cup mayonnaise, parsley and black pepper in another small bowl. Sprinkle salt over potatoes; serve immediately with desired dipping sauce.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat3.5g18% |
Trans Fat0g |
Cholesterol15mg5% |
Sodium1060mg44% |
Potassium900mg26% |
Protein5g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A4% |
Vitamin C25% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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