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Baked Spiralized French Fries with Creamy Sriracha Dip

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Potato Type: Russet
Cuisine: American
Prep Method: Baked



Prep Time

5 Mins

Cook Time

25 Mins


Serves 2




  • 1 large Russet potato (or 2 smaller ones)
  • 1 Tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon chopped rosemary
  • Salt and pepper taste
  • Olive oil spray
  • 1 Tablespoon sriracha
  • 6 oz greek yogurt



  1. Preheat the oven to 425°F.
  2. Peel the potato and use a spiralizer to create curly strings of potato.
  3. Place in a bowl and add olive oil, salt, pepper, paprika, garlic powder and rosemary.
  4. Toss the potato noodles with your hands until every strand is coated with oil and seasoning.
  5. Place them on a lined or nonstick baking sheet and bake for 10 minutes.
  6. After 10 minutes, toss the noodles to make sure nothing is sticking and the pieces aren’t too crowded. If they are sticking, spray a little bit more oil onto the pan. Place in the oven for another 15 minutes.
  7. Mix the sriracha and greek yogurt together in a bowl. Keep in the fridge until you’re ready to serve.
  8. After the second timer goes off, check on your fries again. There might be a few that refuse to crisp up for you… keep those on the pan and leave them in the oven for a few minutes longer. Don’t walk away, though! They’ll catch up within a few minutes.
  9. Let them cool and serve with dip.


The Inspiralizer is my favorite tool to use for this recipe.

Add more sriracha to the dip if you want more spice!


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Recipe By: Lauren Nolan

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