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Tornado potatoes make any snack table instantly more exciting with their golden crispiness and playful spiral shape. Whether you are after party food that is as fun to eat as it is to serve or want to recreate the flavor of street food at home these potatoes deliver crunch and flavor in every bite.
I will never forget making tornado potatoes for a family movie night because everyone was fighting over the crispiest spiral. Now my kids request them for any birthday or sleepover.
Ingredients
- Medium russet potatoes: These hold their shape well and crisp up best. Pick potatoes that feel heavy with smooth skins
- Olive oil or melted butter: Helps the seasoning stick and crisps the surface. Extra virgin olive oil gives great flavor
- Garlic powder: The earthy kick builds the foundation of flavor. Look for a fine grind for even coating
- Paprika: Brings a hint of smoky warmth. Spanish or smoked works well
- Salt: Brings out the natural potato sweetness. Use a fine sea salt so it adheres well
- Ground black pepper: Adds just enough bite. Freshly ground is best
- Parmesan cheese (optional): Delivers a nutty savoriness. Freshly grated melts and clings better
- Fresh parsley (optional): Adds color and freshness. Pick leaves free of any yellowing
- Ketchup, aioli or your favorite dipping sauce: Choose something tangy or creamy for contrast. Always check labels for allergens
Step-by-Step Instructions
- Wash and Skewer:
- Scrub your potatoes under cool water and pat dry. The skins stay on for a crispier texture. Slide a wooden skewer through each potato from end to end, going right through the middle. This helps the spirals hold together.
- Spiral Cut:
- Hold the potato steady and use a sharp paring knife. Begin at one end and cut slowly in a spiral around the potato, turning as you slice. Aim for even spacing so the slices cook evenly. Gently fan out the cuts on the skewer.
- Mix and Brush Seasoning:
- Combine olive oil, garlic powder, paprika, salt, and pepper in a small bowl. Use a pastry brush to work the mixture into every crevice and all the way between the spirals for complete flavor.
- Bake or Fry to Crisp:
- If baking, set the skewered potatoes on a parchment-lined baking sheet. Space them apart so air can circulate. Bake in a preheated oven at 425 degrees Fahrenheit for about 25 minutes, turning once, until the potatoes are golden brown. If frying, heat oil to 350 degrees Fahrenheit. Fry potatoes for 3-5 minutes, turning them with tongs for an even color. Drain briefly on paper towels.
- Finish and Serve:
- Right out of the oven or fryer, while still hot, sprinkle with grated Parmesan and parsley if using. Serve on the skewers or carefully slide the spirals off. Offer with dipping sauces and enjoy while piping hot.
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I love how the sprinkle of Parmesan at the end just melts over the hot spirals and adds that perfect salty crunch. My kids always want to help spiral the potatoes and argue over who made the longest one.
Storage Tips
Tornado potatoes are best fresh but you can store any leftovers wrapped in foil in the fridge. Reheat them in the oven at 400 degrees Fahrenheit for 10 minutes to revive their crispiness. Do not microwave or they will get soggy.
Ingredient Substitutions
If you need it vegan, swap in plant-based butter and sprinkle on nutritional yeast instead of Parmesan. Yukon Gold potatoes also work but will be slightly creamier inside. You can play with the spice blend using chili powder or even curry powder for a twist.
Serving Suggestions
These look brilliant on a platter with a selection of dips like ranch, spicy mayo, or barbecue sauce. For a meal, serve alongside veggie burgers or roasted chicken. Sometimes we pile them into cones and walk around the backyard just like a county fair.
Cultural History
Tornado potatoes are a classic street food in Korea and have since spread worldwide. People love them for their eye-catching look and irresistible crunch. They are often called twist potatoes or spiral potatoes too.
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Recipe FAQs
- → How do you spiral cut the potatoes?
Insert a skewer through the potato lengthwise, then carefully cut in a spiral motion with a sharp knife while rotating the potato to achieve even spirals.
- → Is it better to bake or fry tornado potatoes?
Baking yields a lighter, crisp texture with less oil, while frying makes the potatoes extra crunchy and golden. Both methods work well.
- → Can I make this vegan?
Yes, use plant-based butter and omit the Parmesan or use nutritional yeast for a vegan-friendly version of tornado potatoes.
- → What dipping sauces go well with tornado potatoes?
Ketchup, aioli, spicy mayo, or cheese sauces are popular choices. Try with any favorite dip for added flavor.
- → Do I need any special tools?
Long wooden or metal skewers and a sharp knife are essential for shaping the potatoes. A pastry brush helps with seasoning.
- → Can I prepare tornado potatoes ahead of time?
They are best served fresh and hot for maximum crispiness, but you can prep the spiraled potatoes and season them in advance.