Tornado Potatoes Crispy Spiral (Printable version)

Spiral-cut potatoes roasted to golden crisp and tossed with smoky, savory seasonings for a delicious bite.

# Needed ingredients:

→ 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

10 - 2 tablespoons grated Parmesan cheese (optional)
11 - 2 tablespoons chopped fresh parsley (optional)

# How to make it:

01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or foil.
02 - Wash and scrub the potatoes thoroughly, leaving the skins on to enhance crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, carefully spiral cut the potato by rotating it, generating a continuous coil from end to end, then gently stretch out the spiral along the skewer.
05 - Dip the spiralized potatoes in a bowl with lemon juice and 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.
07 - Brush the seasoned oil evenly over all sides of the spiralized potatoes.
08 - Place the skewered potatoes on the baking sheet ensuring they rest on their ends and do not touch the tray for even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crispy.
10 - Remove from oven, sprinkle with Parmesan cheese and chopped parsley if desired, and serve immediately while hot.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen when really you've got dinner ready in under an hour.
  • One potato somehow becomes a whole serving of crispy, golden perfection that satisfies way more than it should.
  • They work equally well as a snack straight off the baking sheet or dressed up as a side dish for guests.
02 -
  • The most common mistake is cutting too thin or uneven spirals that break apart, so take your time and let the knife do the work instead of forcing it.
  • Drying the potatoes after any soaking or rinsing is absolutely crucial because any moisture left on them will steam instead of crisp.
  • Don't skip elevating the potatoes on the baking sheet, either by resting them on the sides or using a baking rack, because the air underneath is what turns them into golden crisps instead of pale sticks.
03 -
  • A mandoline slicer with a julienne attachment can speed up the spiral cutting if you're making these for a crowd, though hand cutting gives you more control.
  • Russet potatoes are worth seeking out because their starch content is higher than other varieties, which translates directly into more crispiness and better texture.
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