Curly Fries

When my nephew bought us a spiralizer for Christmas, I admit my first thought wasn't: Ooh! Healthy zucchini noodles! But rather: Yay! Curly fries!  We've spiralized several kinds of veg. Some have even been eaten without deep frying.

In case you're unfamiliar, a spiralizer simultaneously turns and slices vegetables resulting in long curly ribbons. If you've had curly fries with your burger, you know that extra surface area makes for delicious crispy, twirly potatoes.

For the best tasting spuds, I use the double fry method. The first fry, at a lower temperature, ensures the interior of the potato cooks up fluffy. The second fry, at a higher temp, crisps up the outside. This method can be used on curly, shoestring, steak or any kind of french fry.

For traditionalists, finish fries with a sprinkle of kosher salt and pepper and serve with ketchup. Spicy fans can add garlic powder and cayenne and serve with mayo. Hedonists can top with cheddar cheese, bacon and sour cream.

Use a spiralizer to cut fries into long curly ribbons.

Soak cut potatoes in water to remove starch. Be sure to dry before adding to hot grease.

First fry: carefully add potatoes to oil heated to
325 degrees. Fry for 4-5 minutes. Do not brown.

Remove from grease and drain on a paper towel.
Allow to cool while frying remaining potatoes.

Increase oil to 375 degrees. Return cooled potatoes
to oil, frying until golden brown, 3-4 minutes.

Remove from oil, drain and season. Serve hot.

Great accompaniment to burgers!

Curly Fries

8 cups peanut oil
One potato per person
Salt, pepper or desired seasonings

Wash potatoes. Do not peel. Using a spiralizer, cut fries into ribbons. Place in a bowl with water. Allow to site at room temperature for 15-20 minutes to remove starch.

Meanwhile, place oil in a large pot so oil is about 2 inches deep. Using a candy thermometer, heat oil to 325 degrees. Remove potatoes from water. Drain and pat dry as possible. Carefully lower a few potatoes at a time into the oil. Cook for 4-5 minutes stirring occasionally to separate. Do not brown. Remove from oil and drain on a paper towel. Repeat with remaining potatoes. Cool.

Increase oil temperature to 375 degrees. Add cooled potatoes to hot oil, cooking for 3-4 minutes or until golden brown. Drain and season. Repeat until all potatoes are cooked. Serve hot.

Quick Side: Roasted Veg

Roasted vegetables are one of my go-to side dishes. With one technique, I can make a variety of quick, homemade sides. I always have some sort of vegetable on hand: in my pantry, fridge, freezer or garden, so even if I don't plan ahead, I can have a tasty side dish ready in 30 minutes or less.

Roasted vegetables start with the same technique: Prep veg and toss with olive oil, salt and pepper. Place on an oiled baking sheet and roast at the suggested time and temperature below. If your oven has a convection roast function, this is the time to use it. The rotating air helps develop crispy, caramelized edges. Be sure to stir/flip the vegetables once during roasting.

Feel free to mix up the seasoning according to your tastes with different citrus juice and zest, herbs, spices, vinegars and cheeses. You can develop hundreds of flavor combinations!

Think you don't like beets? Try roasting. You'll want to make
extra to toss in a salad the next day.

Roasted cabbage pairs well with roast pork and sausages.

Caramelized carrots pair well with beef. Perfect with cube steak and gravy.

Crispy fries can be made in your oven. Your family will think they're deep fried!
I used a crinkle cut knife to create marcelled edges.

After prepping vegetable, toss with olive oil, salt and pepper and place on an oiled baking sheet. Roast according to directions below stirring once during roasting.

Asparagus
Leave asparagus whole, snapping off tough ends. Roast at 400 degrees for for 12-15 minutes, depending on the size of the stalks. Sprinkle with the juice of half a lemon after roasting.

Beets
Peel and cut into small cubes. Roast at 450 degrees for 30 minutes. Serve with horseradish dipping sauce.

Broccoli
Break into florets. Roast at 400 degrees for 10-12 minutes. Sprinkle with juice of half a lemon after roasting.

Brussels  Sprouts
Remove outside leaves and cut sprouts in half. Roast at 425 for 30 minutes.

Cabbage
Slice cabbage into thin wedges making sure to keep leaves attached to core. Roast at 425 degrees for 15-20 minutes depending on the thickness of the wedges.

Carrots
Chop into uniform sized pieces. Roast at 425 degrees for 25-30 minutes. Top with fresh parsley after roasting.

Cauliflower
Break into florets. Roast at 400 degrees for 20 minutes. Top with parmesan after roasting.

Green Beans
Roast whole beans at 400 degrees for 15 minutes. Sprinkle with parmesan cheese after stirring.

Potatoes
Cut into one-inch cubes or planks for fries. For for more spice, sprinkle with cayenne and garlic powder. Roast at 425 degrees for 25-30 minutes.

Sweet Potatoes
Peel and cut into small cubes. Roast at 400 degrees for 25 minutes. Toss with fresh rosemary after roasting.

Tomatoes
Cut plum tomatoes in half lengthwise. Drizzle with balsamic vinegar. Roast at 425 degrees for 25-30 minutes. Sprinkle with fresh basil after roasting.