Tornado Potatoes Crispy Skewered (Printable)

Golden spiral-cut potatoes roasted crisp with olive oil and spices, perfect for snacking or as a 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

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Wash and scrub russet potatoes thoroughly, leaving skins intact for extra crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, slice each potato in a continuous spiral by rotating it along the skewer. Gently stretch the spiral along the skewer.
05 - Submerge the spiralized potatoes in a bowl of water mixed with lemon juice for 5 minutes to prevent browning. 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 seasoning mixture evenly over all sides of the spiraled potatoes.
08 - Place skewered potatoes on the prepared baking sheet, elevating them so they do not touch the surface, if possible, to ensure even crispness.
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.

# Expert Advice:

01 -
  • They look like edible art but require no special equipment beyond a sharp knife and wooden skewer.
  • Crispy outside, tender inside, with seasoning that coats every crevice of the spiral.
  • Takes less than an hour from raw potato to something your friends will ask about for weeks.
02 -
  • The spiral cut needs a very sharp knife; a dull blade will crush the potato instead of slicing cleanly, which ruins the texture.
  • Don't skip the lemon water soak if you're prepping ahead—oxidation makes them look unappetizing even though they taste fine.
  • If your spirals keep breaking, your potatoes might be too thin or the cut too aggressive; practice makes the motion smoother and saves your patience.
03 -
  • Elevating the skewers on the baking sheet instead of laying them flat is the difference between crispy and limp—it's worth the small adjustment in positioning.
  • Patting the spirals completely dry before seasoning helps the oil and spices stick instead of sliding off, which affects both texture and flavor.
Return