Description
These Crispy Tornado Potatoes are a fun and delicious twist on classic fries spiral-cut potatoes brushed with butter, seasoned to perfection, and baked or fried until golden and crunchy on the outside, tender on the inside.
Ingredients
4 medium russet potatoes
3 tbsp melted butter (or olive oil)
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 cup grated Parmesan cheese (optional)
Fresh parsley for garnish
Wooden skewers
Instructions
1. Preheat oven to 400°F (200°C) or heat oil to 350°F (175°C) if frying.
2. Wash potatoes thoroughly and insert a wooden skewer through the center of each potato lengthwise.
3. Using a sharp knife, carefully cut the potato in a spiral motion while rotating it around the skewer to create a tornado shape.
4. Gently stretch out the potato along the skewer to space out the spirals evenly.
5. In a small bowl, mix melted butter, garlic powder, paprika, salt, and pepper.
6. Brush the seasoning mixture all over the potatoes, making sure it gets between the spirals.
7. If baking: place skewers on a lined baking sheet and bake for 25–30 minutes, flipping halfway, until crispy and golden.
8. If frying: carefully lower potatoes into hot oil and fry 5–6 minutes until crispy and cooked through.
9. Sprinkle with Parmesan and parsley before serving.
Notes
Try different seasonings like chili powder, ranch mix, or Cajun spice for variety.
Soak potatoes in cold water for 15 minutes before cooking to make them extra crispy.
Serve with ketchup, spicy mayo, or cheese sauce for dipping.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Snack
- Method: Baking or Frying
- Cuisine: Korean Street Food
Nutrition
- Serving Size: 1 potato
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: tornado potatoes, crispy spiral potatoes, street food snack, spiral fries