Did you know your vegetable spiralizer is good for making spaghetti from other vegetables besides zucchini? A list of other vegetables to try it on might be yellow squash, beets, sweet potato, cabbage, apples, etc. This time, I was so thrilled to find it works great for making this simple potato spaghetti Alfredo in just 10 minutes. After combining it with my homemade vegan creamy Alfredo sauce and a bowl-full of fresh salad veggies, this soon-to-be-popular quick meal is done in no time.
I was super excited when I first got my vegetable spiralizer. Of course, I tried the famous zucchini spaghetti first, followed by the cucumber, and then carrots. Whoops! The carrot doesn’t work so well. What I got was a hand full of little curls instead of long carrot spaghetti. Vegetables that have a large diameter work best on the spiralizer. That’s why, more often, you’ll see food geeks sharing spiralizer recipes using squashes, beets, and sweet potatoes.
Why not make potato spaghetti? I know most of American potato dishes are limited to boiled, oven roasted, and French fried potatoes. In Chinese cuisine, the most popular, as well as fast and easy way to prepare potatoes, is to stir-fry shredded potatoes (check out my sour and spicy shredded potatoes). That’s where I got my inspiration for this simple, flavorful, naturally gluten-free potato spaghetti Alfredo.
Because the potato spaghetti is briefly stir-fried so that it is still a little crispy, you retain significantly more nutrients as opposed to cooking till it is soft. To retain the nutrients that lie just below the skin, peel only a thin layer with a good vegetable peeler.
Unlike spaghetti made from flours, you can control the texture of the potato spaghetti. I like to add a few drops of lemon juice or apple cider vinegar and fry in the pan for a shorter time to give it a crunchy texture. However, if you like a soft and creamy texture, you definitely can add a little bit of water and cook it slightly longer. It’s absolutely a fun dish to try in your food exploration.
- 2 medium size potatoes
- 1 tablespoon canola oil or vegetable oil
- ¼ teaspoon salt or more to taste
- 2 teaspoons apple cider vinegar or lemon juice (omit if you want a soft and creamy texture)
- 2 cups homemade vegan Alfredo sauce
- 3 leaves basil for garnishing, chopped
- Wash and peel the potatoes with a good quality peeler. For each potato, cut off a small piece on both ends. The flat surface will help the vegetable spiralizer hold the potato in place. Crank the spiralizer handle and make the potato spaghetti.
- Place the potato spaghetti in a strainer. Rinse well with cold water and drain. This step helps to remove extra starch from the potato and enhance the crunchy texture.
- Heat a sauté pan over high heat until smoky hot. Add oil and wait for 15 seconds until the oil is hot. Add potato spaghetti and briefly stir with utility tong or a pair of chopsticks. Approximately 30 seconds.
- Add vinegar and salt. Stir-fry until the potato spaghetti is translucent. Approximately 2 minutes.
- Remove the sauté pan from heat. Stir in Alfredo sauce. Garnish with chopped basil and serve warm.