Tornado Potatoes Crispy Skewered (Printer View)

Crispy spiral potatoes roasted with savory spices for a tasty and golden snack or side dish.

# 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

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly, leaving skins intact for added crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, carefully spiral-cut each potato by rotating it, forming a continuous spiral and gently stretch along the skewer.
05 - Optionally, soak spiralized potatoes in water with lemon juice 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 spiraled potatoes.
08 - Place skewered potatoes on the prepared baking sheet, elevating them so ends rest on the sides for even crisping without touching the tray.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crisp.
10 - Remove from oven, sprinkle with Parmesan and parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They're simultaneously fancy-looking and surprisingly forgiving, which means you can serve them to guests without the usual last-minute stress.
  • The spiral cut means crispy edges everywhere, plus the seasoning adheres perfectly so every bite tastes intentional.
  • One batch disappears faster than you'd expect, and somehow people always ask if you made them from scratch.
02 -
  • The spiral needs to be stretched gently but deliberately along the skewer—too tight and they'll steam instead of crisp, too loose and they'll collapse and stick together during roasting.
  • Elevation during baking is non-negotiable; if the spirals touch the baking sheet, those spots will steam rather than crisp, and you'll lose that textural magic that makes these special.
03 -
  • A sharp knife makes the spiral motion effortless; a dull blade turns this into a wrestling match with the potato, so sharpen or grab your best knife before you start.
  • Don't skip the halfway turn—potatoes are thick and cook unevenly from one side, so that rotation is what ensures the insides are tender while the outsides are irreversibly crispy.
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