Tornado Potatoes Crispy Spiral (Print Version)

Crispy spiral-cut potatoes roasted to a golden crunch with savory spices for an irresistible snack or side.

# What You’ll Need:

→ Potatoes

01 - 4 medium russet potatoes
02 - 1 tablespoon lemon juice (optional, to prevent browning)

→ Oil & Seasonings

03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon onion powder
07 - ½ teaspoon chili powder (optional, for heat)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Set the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly. Leave skins intact for additional crispness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, carefully slice each potato in a continuous spiral while rotating it, then gently stretch the spiral along the skewer.
05 - If desired, soak the spiralized potatoes in lemon juice diluted water for 5 minutes to prevent browning, then drain and pat dry.
06 - Combine olive oil, garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper in a small bowl; mix well.
07 - Brush the seasoning oil evenly over all surfaces of the potato spirals.
08 - Place skewered potatoes on the prepared baking sheet, ensuring they are elevated and not directly touching the tray to allow even crisping.
09 - Bake for 25 to 30 minutes, turning the skewers once halfway through, until the potatoes are golden brown and crisp.
10 - Remove from oven, sprinkle with Parmesan cheese and chopped parsley if desired, and serve immediately while hot.

# Additional Tips::

01 -
  • They look like you spent hours in the kitchen, but the prep is genuinely quick and satisfying.
  • The crispy exterior and tender inside combination is addictive, and you can season them however your mood strikes.
  • They're the kind of snack that disappears in minutes when friends come over.
02 -
  • Don't skip patting the potatoes completely dry after spiraling—moisture is the enemy of crispiness, and this step makes all the difference.
  • Elevated placement on the baking sheet is not optional if you want that crispy bottom; it's the difference between good and restaurant-quality.
03 -
  • A sharp knife is genuinely essential for spiraling without crushing the potato or slipping—a dull knife turns this fun task into a frustrating one.
  • If your spiral breaks while cooking, just push it back together gently when it comes out of the oven; the heat will have set it somewhat, and people won't notice once it's plated.
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