Tornado Potatoes Crisp Spiral (Printable Version)

Golden skewered spiral potatoes coated with savory spices, baked crispy for a tasty 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 and line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly, leaving skins intact to enhance crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut each potato in a spiral motion while rotating, creating a continuous spiral along the skewer. Gently stretch the spiral to extend it.
05 - Submerge spiralized potatoes in lemon water for 5 minutes to prevent discoloration. 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 - Evenly coat all sides of the potato spirals with the seasoning oil using a pastry brush.
08 - Place skewered potatoes onto the baking sheet, ensuring they are elevated and not touching to promote even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until the potatoes are golden and crispy.
10 - Remove from oven and optionally garnish with grated Parmesan and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • Every single edge gets golden and crunchy—no soft spots hiding in the middle.
  • They look like you spent hours in the kitchen when you actually spent maybe twenty minutes prepping.
  • Naturally vegetarian and gluten-free, so they work for almost any dietary situation without tasting like a compromise.
02 -
  • The spiral absolutely must be stretched out along the skewer after cutting, or the pieces will touch and steam instead of crisping.
  • Dry potatoes are non-negotiable—any lingering moisture becomes the enemy of crispiness.
  • If your potatoes are unevenly sized, the thinner ones will finish first, so keep an eye on them after about twenty minutes.
03 -
  • A truly sharp knife makes the spiral cutting almost effortless; a dull blade will crush the potato and ruin the spiral.
  • If your potatoes start slipping while you're cutting, anchor the skewer ends on something stable and cut with your other hand—control matters more than speed here.
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