Potato Fredo

I lasted about a week on that silly Potato Cleanse before I felt like absolute garbage. “It’s just detoxing!” said everyone in the facebook group. Well, maybe if you believe in detoxing. I don’t. I knew I was just dehydrated (I could drink a gallon of water and still be thirsty) and I was feeling really nauseous. I made myself some Vietnamese spring rolls with avocado and peanut sauce and I felt so much better! I don’t think it’s smart to continue eating in a way that makes you feel bad. Whether it’s guilt, nausea, or indigestion, we should be eating in a way that’s healthy¬†and makes you feel good.

On the plus side, I did experiment with potatoes a lot this past week. And I’ve discovered the wonders of spiralizing potatoes! Seriously, the best thing I did all week. You can make hashbrowns super quickly, or use these potato ‘noodles’ as a more calorie friendly alternative to pasta and still get your carb fix! The texture is a little bit different at first, but I think it’s actually pretty great. Plus, who doesn’t love potatoes? Well, I may be questioning that answer after going a week straight of them.

Ok that’s like, kind of a white lie. I did ‘cheat’ once and eat a lovely plate of vegan Greek food at my vegan supper club on Tuesday. But could you blame me?! It was lovely and I may share some of the recipes here because I feel like not doing so would be a disservice to humanity.

Anyway. If you feel like eating nothing but potatoes for a week, or you just want to eat potato noodles. Poodles? Potoodles? Whatever you want to call it, this Potato Fredo is pretty good. It’s also great when combined with your favourite alfredo add-ins like broccoli, mushrooms, or a Field Roast Italian sausage (or all 3!).


Potato Fredo

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: easy
  • Print

  • 4 russet potatoes
  • 1 large head of cauliflower
  • 1 medium onion
  • 3 T garlic powder
  • 2 T onion powder
  • 1 t Italian seasoning
  • 1 t vegetable bouillon
  • 1 t salt
  • freshly ground black pepper
  • 1/4 c nutritional yeast flakes
  • Lemon zest and fresh basil or parsley for garnish
  1. Preheat your oven to 400F
  2. Spiralize potatoes and toss in 2 T garlic powder, ¬†onion powder, and Italian seasoning. Lay flat on a silicon mat or parchment paper lined cookie tray. Bake for 30 minutes, flipping halfway through (my Italian seasoning blend has salt and pepper mixed into it. If yours doesn’t, sprinkle a pinch or 2 of each on top of your potato noodles).
  3. In a pot, boil cauliflower and onion together until cauliflower is tender. Drain, reserving 1 cup water.
  4. Blend cauliflower and onion with remaining ingredients. Taste and add more salt and pepper if needed.
  5. Toss with potato noodles and top with lemon zest and basil.

Happy Eating!


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