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.
10-minute Potato Spaghetti Alfredo
Amount Per Serving (2 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.