Food, Side Dishes

Baked Parmigiano and Herb Potato Noodles

Loreto March 21, 2016

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It seems like a plate of spaghetti with parmigiano sprinkled on top, but instead, it is a nutritious, fun and tasty side dish. A Baked Parmigiano and Herb Potato Noodles.

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This day and age we are blessed with all kinds of gadgets and tools to make the cooking experience creative, fun and easy. It just so happened that my daughter gave me one such apparatus along with some other cooking goodies for Christmas. It has taken me a while to get it out of the box but today is the day that I unveil the Paderno Spiral slicer. A tool that can spiral cut any vegetable into curly locks in a matter of minutes, with varying widths of cuts. It is the tool that has inspired my side dish toady of Baked Parmigiano and Herb Potato Noodles.


This all started  when thinking of a recipe to do for one of our weekly postings. I had in mind a side dish, and knew that most people love potatoes as a side dish, in varying fashions from mashed to fried, baked to boiled. I wanted something different, something more unique, then out of nowhere I had a vision of these thin strands of potato all entangled crispy golden brown, with some herbs, and I knew that it would be a good idea to use the spiral cutter that Alexa gave me, so out of the box it comes and a bit of time orienting myself with this machine, and trying not to slice fragments of my finger off as the blades are very very sharp. I manage to figure it out and sacrificed a few red potatoes in the process, but trials over and this parmigiano herb potato noodle dish are done and we are ready to get going.

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This paderno spiral cutter is Amazing, it cuts so easy and the potatoes look so wonderful and lanky, and spirally. Just a few more potatoes and then we can season these long legged beauties.

Potato Noodles

I toss these lovely potato strands with some olive oil, extra virgin cold pressed of course, and some sea salt, cracked pepper and an array of herbs. Add in a few cloves of garlic whole, which I pressed a bit to release those oils, and then delicately spread out the potato noodles on to a parchment lined baking sheet as I opted to bake instead of fry, thinking healthy is better, but deep frying was a close second. Into the pre heated oven at 400° F for about 15 minutes or until crispy and golden in color. This is the part I love I was thinking of serving these with a splash of some kind of aioli but then I thought it might be too soggy, so as inspiration would have it,  pictures  started rolling in my vast mind, and I saw nice strands of parmigiano reggiano  grated on top of the potato noodles and so it  is, as soon as these come out of the oven a sprinkling of grated parm. There you have it, we are done, now for the tasting mmmmmmm crispy fresh potato taste, interesting that cut so thin seems to have intensified the flavor of these potato noodles, combined with the herbs oregano and rosemary nice back drops to the potatoes, and those morsels of parmigiano slightly melted, salty, acidic, a nice compliment to the subtle flavoring of the garlic, by the way take the garlic cloves out before you serve unless you like candied roasted garlic. Another dish down and I am happy with the results of this side dish Baked parmigiano and Herb Potato Noodles, which could go well with a nice charbroiled burger hmmmmmmmmm. This gives me an idea! Until next time.


Song of the day: “Electric love ( acoustic ft. Zella Day)” by Borns.


Baked Parmigiano and Herb Potato Noodles

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes


  • 4 red potatoes washed skin left on
  • 1 1/2 tablespoons good quality extra virgin cold pressed olive oil.
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • Some good quality freshly grated parmigiano reggiano


  1. Using a vegetable spiral cutter, spiral cut the potatoes.
  2. Place potato noodles in a large bowl.
  3. Drizzle the olive oil over the potato noddles and toss well with hands being careful not to break up the strands.
  4. Sprinkle in salt, pepper, paprika, onion powder, oregano, rosemary, parsley, and garlic cloves pressed slightly to release the oils.
  5. Toss again lightly with hands till herbs and seasonings are well distributed throughout the potato noodles.
  6. Pre heat oven to 400° F.
  7. Line a large baking sheet with parchment, and spread the potatoes evenly over the parchment.
  8. Place in oven and cook for about 15 minutes or until the potato noodles become crispy and golden brown.
  9. When done place potatoes on a sheet with some paper towel to absorb the excess oil.
  10. Then place potato noodles into a serving dish.
  11. Grate some parmigiano over top.
  12. It’s ready to serve.


If you want you could use some white truffle oil as a combination garnish to the parmigiano reggiano.


  • Serving Size: 4 side servings
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  • Avatar
    Reply demeter | beaming baker March 21, 2016 at 12:07 pm

    Ah, Loreto! I love the look of this dish. One of my favorite ingredients is potatoes. YUM! It was so kind of your daughter to get you a spiralizer! It looks like such a fun and useful kitchen tool. 🙂 When you brought up putting this atop a burger, I think I just about passed out from hunger. Haha. P.S. Super cool idea of sharing a song with each recipe. 🙂 I was thinking of doing that… but wasn’t sure if my musical tastes aligned with my recipes (if that makes sense… LOL). Great post Loreto!

    • Loreto
      Reply Loreto March 21, 2016 at 9:24 pm

      Thank you so much Demeter for the kind words, and today was monumental for my wife and I at sugarlovespices. We have waited a year and a half for someone to comment on our songs that we put with our recipes, and today we are blessed and our wait is over. Demeter today you have fulfilled a wish Nicoletta and I have had, that someone takes the time to read our posts and notice that we are music lovers. So with deepest gratitude from both Nicoletta and I, THANK YOU!!

  • Avatar
    Reply Redawna March 21, 2016 at 12:55 pm

    This looks fantastic! I happen to get a spiral cutter recently and have yet to try this. This WILL be what I make for the test run.

    So glad I seen this.

    Have a spectacular day.

    • Loreto
      Reply Loreto March 21, 2016 at 9:17 pm

      Thank you so much. I think sometimes we have all these gadgets in our cupboards and we forget about them until something reminds us, hey I have one of those. I am glad I used mine it was so easy, and I am sure you are going to love yours. You will be amazed at the flavors of this potato dish, so glad to inspire you in this way.
      Have a great night.

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    Reply annie@ciaochowbambina March 22, 2016 at 9:25 am

    Okay – our children must have been on the same wavelength at Christmas…I also received a spiralizer but I have yet to use it! You have inspired me with this gorgeous recipe…oh, how I love my potatoes!

    • Loreto
      Reply Loreto March 22, 2016 at 1:34 pm

      I know such a funny thing serendipity and the way some things float through the world in energy form and then manifest all over the world.
      You are the forth person I have heard that either received a spiral cutter or bought one or had one in the cupboard that they forgot. Well thanks to some potato noodles the spiral cutter stocks have risen to an all time high. lol. Viva la spiral cutter, thank you so much for your comment.

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    Reply Natanja March 24, 2016 at 2:26 am

    I’m so glad you referred to these potato noodles as beauties. I always think I’m the only weirdo who calls things like potatoes beautiful. 🙂 I’m glad I’m not the only one out there. They look wonderful, and I love the idea of sprinkling them with truffle oil. I adore truffles.

    • Loreto
      Reply Loreto March 24, 2016 at 2:09 pm

      Hi Natanja
      Thank you for the comment. I guess once a foodie always a foodie and its fun to write in these terms beauties, bad boys etc, puts a little fun in cooking and blogging. Thanks to the food network we are being educated in food talk.
      Have a great day

  • Avatar
    Reply Whitney @ That Square Plate March 24, 2016 at 3:43 pm

    Heck YES! I have a spiralizer, and have been meaning to try it with potatoes.. thanks for giving me some inspiration, this looks absolutely amazing!

    • Loreto
      Reply Loreto March 25, 2016 at 8:00 am

      Hi Whitney
      I think we have started a revolution. The spiralizer revolution. This is what food is all about inspiration, socialization, and sharing, I am so glad to inspire you to dust off the spiral cutter and create. Would love to hear about your recipe and how it turned out. Thnak you so much for commenting, for us comments are the fuel to be more inspiring and creative.
      Happy Easter

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    Reply karrie @ Tasty Ever After March 25, 2016 at 11:01 am

    I have yet to buy a veggie spiral but I think you just changed my mind, Loreto. YUM!! I love potatoes and can eat them all day, every day, and your potato “noodles” look so delicious. Love that you baked them too. Hope you have a wonderful Easter weekend 🙂

    • Loreto
      Reply Loreto March 26, 2016 at 8:12 am

      Hi Karrie
      I am starting a spiralizer revolution, maybe Paderno can hire me as the spokesperson for their spiral cutter, lol. I have to tell you Karrie I was amazed at how flavorful the potatoes were more than if your were to roast them rustic cut and put them in the oven. Those crispy strands and the compilation of herbs I just wanted to put these babies on top of a burger and chomp down on that bad boy!I have also seen a zucchini pasta recipe that you spiral cut the zucchini and use them as the noodles, I could only imagine how good that would be and I am definitely going to try doing that dish soon. Thank you so much for your comment, Nicoletta and I always look forward to reading them as you have such a happy spirit that is whimsical and refreshing. To you and your family Have a most wonderful Easter weekend.

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