Preheat the oven to 425 °F. Clean each potato thoroughly, before spiralizing. You can peel them if you like, but I like to keep the peels on for added nutrients.
Spiralize each potato using a coarse noodle blade. Lay the noodles out into an even layer on a large baking sheet.
Drizzle with olive oil and sprinkle with a salt, half of the parmesan, and a generousportion of pepper.
Bake for 20 minutes, checking at the 15-minute mark to remove any browned pieces. Toss the noodles and return to the oven to bake for another 5-7 minutes. It’s up to you how long to bake them. I like some crunchy bits, and some noodley bits for this dish. But if you want all crunch, leave ’em as long as you want!
Once cooked to perfection, transfer to a serving plate and sprinkle with the remaining parmesan and fresh parsley.
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