Baked Herbed Spiral Fries with Roasted Red Pepper Dip

Name: Baked Herbed Spiral Fries with Roasted Red Pepper Dip | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 1/4 teaspoon pepper; 1/4 teaspoon kosher salt; 1/4 teaspoon Worcestershire sauce; 1 tablespoon lemon juice; 1/4 teaspoon minced fresh garlic; 1/2 cup chopped roasted red peppers; 1/4 cup light mayonnaise; 4 ounces reduced fat cream cheese; 3 tablespoons oil (safflower or canola); 1 teaspoon minced fresh rosemary; 2 teaspoons minced fresh thyme; 1/2 teaspoon pepper; 1 teaspoon kosher salt, divided; 2 large russet potatoes (2 pounds total)

KitchenAid Chef

Serving

4

Ingredients

1/4 teaspoon pepper

1/4 teaspoon kosher salt

1/4 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1/4 teaspoon minced fresh garlic

1/2 cup chopped roasted red peppers

1/4 cup light mayonnaise

4 ounces reduced fat cream cheese

3 tablespoons oil (safflower or canola)

1 teaspoon minced fresh rosemary

2 teaspoons minced fresh thyme

1/2 teaspoon pepper

1 teaspoon kosher salt, divided

2 large russet potatoes (2 pounds total)

Step by step

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® 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 ½ 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.