Tornado Potatoes Spiraled Snack (Print Version)
Spiraled potatoes baked or fried until golden, seasoned, and served on skewers. Great for fun snacking.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes
→ Seasoning
02 -
2 tablespoons olive oil or melted butter
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
½ teaspoon salt
06 -
¼ 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 your favorite dipping sauce
# Steps:
01 -
Preheat the oven to 425°F (220°C) or heat oil in a deep fryer to 350°F (175°C) if frying.
02 -
Wash and scrub the potatoes thoroughly. Leave the skins on for extra crispiness.
03 -
Insert a long wooden skewer lengthwise through the center of each potato.
04 -
Using a sharp knife, carefully cut the potato in a spiral motion from one end to the other, turning the potato as you slice. Gently spread out the spirals along the skewer.
05 -
In a small bowl, mix the olive oil (or melted butter), garlic powder, paprika, salt, and black pepper.
06 -
Brush the seasoning mixture evenly over the potatoes, ensuring coverage between the spirals.
07 -
If baking: Place skewered potatoes on a parchment-lined baking sheet. Bake for 25–30 minutes, turning once, until golden and crispy. If frying: Fry the skewered potatoes for 3–5 minutes, turning occasionally, until crisp and golden. Drain on paper towels.
08 -
Sprinkle hot potatoes with grated Parmesan and chopped parsley, if desired. Serve immediately with your favorite dipping sauce.
# Notes:
01 -
For extra flavor, try adding cayenne pepper, chili flakes, or smoked paprika to the seasoning.
02 -
Vegan option: Use plant-based butter and omit Parmesan or substitute with nutritional yeast.
03 -
Best served fresh and hot for maximum crispiness.
04 -
Pairs well with cold beer or lemonade.