Tornado Potatoes Spiraled Snack (Print Version)
Crispy skewered potatoes with bold seasoning, baked or fried golden. Great for sharing, served hot with your favorite sauce.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes, scrubbed with skins left on
→ Seasoning
02 -
2 tablespoons olive oil or melted butter
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon ground black pepper
07 -
2 tablespoons finely grated Parmesan cheese (optional)
08 -
1 tablespoon chopped fresh parsley (optional)
→ For Serving
09 -
Ketchup, aioli, or preferred dipping sauce
# Steps to Follow:
01 -
Preheat oven to 220°C or heat oil in a deep fryer to 175°C.
02 -
Wash and scrub potatoes thoroughly. Keep the skins for added crispiness.
03 -
Insert a long wooden skewer lengthwise through the center of each potato.
04 -
Carefully cut each potato in a spiral motion with a sharp knife, rotating the potato as you cut. Gently expand the spirals along the skewer.
05 -
Combine olive oil or melted butter, garlic powder, paprika, salt, and black pepper in a bowl. Brush the seasoning mixture over the potatoes, ensuring even coverage between spirals.
06 -
For baking, place skewered potatoes on a parchment-lined baking sheet and bake for 25–30 minutes, turning once, until golden and crispy. For frying, fry skewered potatoes in hot oil for 3–5 minutes, turning occasionally, until crisp and golden. Drain on paper towels.
07 -
While hot, sprinkle potatoes with grated Parmesan cheese and chopped parsley, if using. Serve immediately with dipping sauces of choice.
# Additional Notes:
01 -
Add cayenne pepper, chili flakes, or smoked paprika for extra spice.
02 -
For a vegan option, substitute plant-based butter and use nutritional yeast instead of Parmesan.
03 -
Best enjoyed fresh and hot for optimal crispiness.
04 -
Tornado potatoes pair well with cold beer or fresh lemonade.