Try this Dijon-Chive Spiralized Potatoes recipe.
- Carbohydrate 24.1427922766354 g
- Cholesterol 0 mg
- Fat 3.60127644078067 g
- Fiber 2.6203568354299 g
- Protein 2.923031931 g
- Saturated Fat 0.520347135466515 g
- Serving Size 1 1 Serving (158g)
- Sodium 58.4025071220833 mg
- Sugar 21.5224354412055 g
- Trans Fat 0.16538583010586 g
- Calories 137 calories
Step-by-step
- Place the olive oil into a large skillet and once heated, add in the potato noodles and season with garlic powder, salt and pepper.
- Cook for 10 minutes, tossing frequently, or until potato noodles cook through.
- Meanwhile, whisk together the ingredients for the dressing into a small bowl.
- Set aside.
- When potatoes are done, place into a large mixing bowl and pour over the dressing and toss thoroughly to combine.
- Serve immediately or refrigerate to chill.
Spiralized starchy vegetables require deliberate moisture management to avoid steaming instead of crisping in the pan. Red potatoes offer a waxy starch content that holds long strands together under high heat without instantly collapsing into mush. Utilizing a specific blade attachment creates uniform noodles that cook in precisely ten minutes when tossed frequently.
Dressing Emulsification and Temperature
Acids react poorly with hot starches by dulling bright aromatics and breaking down delicate emulsions. Whisking apple cider vinegar, country Dijon mustard, and garlic powder separately allows the oil and vinegar to bind before contacting the warm spuds. Pouring this mixture over the potatoes in a large mixing bowl immediately after cooking ensures the starches absorb the dressing efficiently while retaining structural integrity. Chopped chives added at the final mixing stage prevent discoloration from residual pan heat.
- Overcrowding the skillet traps steam, causing the noodles to soften unevenly instead of browning.
- Failing to toss the strands frequently leads to scorched edges while the centers remain raw.
- Using cold dressing straight from the refrigerator inhibits proper absorption into freshly cooked starch.
