Crispy Tornado Spiral Potatoes (Print)

Spiral-cut potatoes roasted crisp with smoky and savory seasonings for an irresistible snack or side dish.

# What you'll need:

→ Potatoes

01 - 4 medium russet potatoes
02 - 1 tablespoon lemon juice, optional

→ 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
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 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub 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, cut the potato in a spiral motion while rotating, creating a continuous spiral from end to end. Gently stretch the spiral along the skewer.
05 - Dip spiraled potatoes in a bowl of water 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 seasoned oil evenly over all sides of the potato spirals.
08 - Place skewered potatoes on the prepared baking sheet ensuring they are elevated and not touching the tray, resting ends on the sides if possible.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crispy.
10 - Remove from oven. Sprinkle with Parmesan and parsley if desired. Serve hot.

# Expert Tips:

01 -
  • They're crispy on the outside, tender inside, and actually easier to make than they look once you get the spiral technique down.
  • One potato skewered and roasted feeds you completely, so there's something almost meditative about cooking them individually.
  • The seasoning blend is forgiving enough to swap around based on what you're craving—Cajun one night, herbaceous the next.
  • They work as a fancy side dish, a satisfying snack straight from the pan, or even a conversation starter at a casual gathering.
02 -
  • The spiral must be cut continuously and relatively evenly—if your cuts are too thick or too thin, some parts will crisp while others stay soft, and the whole thing falls apart faster than you'd like.
  • Elevation on the baking sheet is non-negotiable; if the bottom of the spiral is touching the pan, you'll get a soggy, greasy side and a crispy side, not the all-over crispiness that makes these worth eating.
  • Brushing oil evenly is the difference between some bites being bland and every bite being perfectly seasoned, so take your time with the pastry brush.
03 -
  • A truly sharp knife makes the spiral cut smooth and clean; a dull knife will crush the potato rather than slice it, compromising texture and making the whole process frustrating.
  • Don't skip the pat-dry step after washing or lemon dunking—excess moisture turns into steam, which is the opposite of what you want for crispy potatoes.
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