Easy Roasted Garlic-Parmesan Potato Noodles
Try this Easy Roasted Garlic-Parmesan Potato Noodles recipe, or contribute your own.
Try this Easy Roasted Garlic-Parmesan Potato Noodles recipe, or contribute your own.
- Carbohydrate 24.3793531099464 g
- Cholesterol 1.37499999883764 mg
- Fat 1.7573343556221 g
- Fiber 2.73249016672873 g
- Protein 3.57814276382533 g
- Saturated Fat 0.470784593371478 g
- Serving Size 1 1 Serving (154g)
- Sodium 47.6747345325818 mg
- Sugar 21.6468629432176 g
- Trans Fat 0.129430788376739 g
- Calories 124 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Place the potato noodles in a large mixing bowl immediately after spiralizing and pour over olive oil.
- Toss gently with your fingers to combine and then lay out on a parchment-paper lined baking sheet.
- Season with salt, pepper and garlic powder and roast for 12-15 minutes or until they start to turn golden brown.
- Remove the potato noodles from the oven and set it to broil.
- Sprinkle the potatoes with parmesan cheese and set back in the oven for 3-5 minutes or until golden brown, careful not to burn (a few burnt edges are okay.)
- Remove from the oven, garnish with parsley and transfer to a serving bowl.
- Serve immediately.
Transforming Vegetable Spirals Through Heat
Swapping red potatoes for starchy russets alters the final texture entirely because russets contain more amylose, which yields a drier and crispier exterior during roasting at 425 degrees. Spiralizing dense root vegetables creates thin strands that dehydrate rapidly when exposed to high dry heat, concentrating their natural sugars before the interior can turn mealy. Distributing the oil thoroughly across every strand ensures the heat conducts evenly, preventing tough, rubbery patches from forming while promoting uniform browning across the parchment-lined baking sheet.
The Chemistry of Broiled Dairy and Sulfur Compounds
Exposing freshly grated parmesan to the direct radiant heat of a broiler for three to five minutes triggers the Maillard reaction between milk proteins and residual sugars, creating nutty pyrazines that contrast sharply with the pungent diallyl disulfide compounds released by roasting garlic powder. Fresh flat-leaf parsley provides a clean, herbaceous counterweight containing volatile oils like apiol, which cuts through the rich dairy fats lingering on the palate.
