Last month as I was doing my daily blog reading I spotted a recipe that blew my mind just a little bit. It wasn’t overly complicated and it didn’t use a million hard to get ingredients. It had to with potatoes and making my favorite cut of french fries at home baked in the oven.
You are hearing me correctly, my friend Lori at Foxes Loves Lemons used our favorite spiral tool cutter and turned potatoes in baked curly fries. Can we say mind blown? Can we say I tried this immediately? Can we also say this is was finally got me to buy my own tool?
Yeah, it wasn’t so I could make my healthy zucchini noodles (although I do love them oh so much now), it was so I could make curly fries.
That is how much I love potatoes.
The potatoes came out pretty good but a lot of them stuck together, it was probably because I was too lazy to dirty up another pan. Lucky for me inspiration struck at that moment that much more could be done with my shoestring curly potatoes.
Next month I’ll be attending the Food and Wine Conference in Orlando for the second year in a row. I can’t wait for this 3-day jam packed conference where I’ll be learning valuable information but I’ll be also getting to meet some of my closest blog friends (like Lori!) in person!
The Idaho Potato Commission are one of the sponsors again this year and decided to task attendees with recreating breakfast potatoes. Now my love for potatoes has been established greatly on this blog, especially Idaho® potatoes. Their quality is just exceptional, from the ones I tasted fresh off the farm in Idaho to the ones sold at my corner market.
This recipe is the solution to your desire for hash browns in the morning. Most crispy hash brown recipes call for baking and cooling the potato ahead of time and then still a 30 minute baking session. Using the spiral cutter means your potatoes are peeled quickly and also crisp up quickly in the oven in their little nests.
- 6 strips bacon, cook plus reserved bacon fat
- 2 medium Russet Burbank Idaho Potatoes
- kosher salt
- 1 cup extra sharp cheddar, shredded
- Heat your oven to 425 degrees
- Using a spiral cutting tool with blade B (the one that cuts the thicker noodles), cut both the potatoes and discard the ends and core.
- Place the curly potatoes, with the cooked and crumbled bacon and shredded cheese in a large bowl.
- Toss together with about 2 tablespoons of reserved bacon fat and season with 1 teaspoon of kosher salt.
- Scoop out about 1 heaping cup of potatoes and place it on a large greased baking sheet to form a nest. You should be able to make about 8 nests. Use a second baking sheet if the first one becomes too crowded.
- Bake for 15 minutes, remove from the oven flip and bake for additional 15 minutes or until the potatoes are crispy on the edges and top and bottom and cooked through and creamy in the center.
- Season with kosher salt and serve immediately with some eggs.
These look so crispy and wonderful! I love them!
What a fabulous breakfast! I could eat this anytime of day!
Looks delicious! A quick and satisfying breakfast.
Super fun breakfast idea!
This is such a great idea. Okay, okay, I may actually have to go out and buy one of those fancy schmancy tools now.
Now this looks like my kind of breakfast!
Oh man! I am always saying to Mike that I wish I could get diner hashbrowns delivered because I can never recreate them at home. This is a recipe that seems like it can give me that perfect diner crunch!!! Love it!
Absolutely fantastic! I can’t wait to make these for my kids!
Genius! My husband is forever perfecting his hash browns; I’ll have to tell him he has try our spiral cutter! YUM! Thanks for sharing!
Yup. My mind wasn’t made up about the spiral cutter by seeing everyone’s veggie based spaghetti posts but this crispy potato/bacon number is the thing that’s got me convinced – I need this gadget now! Susan, I can’t put into words how much I love this. I can almost feel that satisfying, teeth shattering crunch. One more month to F&W – woot woot!