Crispy Potato Swirls
Crispy Potato Swirls
Ingredients
For the Potato Swirls
- 10 ounces Russet potato, medium-sized
- 1/4 cup cornstarch, for dusting
- 2 wooden skewers, for slicing guide
- 12 toothpicks, for securing swirls
For Frying and Seasoning
- 4 cups vegetable oil, for deep frying
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for a kick
Instructions
- 1
Peel the Russet potato completely.
⏱️ 1 min
- 2
Place the peeled potato on a cutting board between two wooden skewers. Using a sharp knife, carefully slice the potato lengthwise into a long, thin, continuous ribbon. The skewers will prevent the knife from cutting all the way through, ensuring the slices remain connected.
⏱️ 5 min
- 3
Lay the potato ribbon flat. Using a ruler as a guide, trim the edges of the ribbon to make them straight and uniform.
⏱️ 2 min
- 4
Sprinkle the cornstarch evenly over the entire surface of the potato ribbon. Gently brush it to ensure a light, even coating. This helps prevent sticking and promotes crispiness.
⏱️ 2 min
- 5
Carefully roll the dusted potato ribbon tightly from one end to the other, forming a compact spiral.
⏱️ 3 min
- 6
Insert a toothpick through the center of the large potato spiral to hold its shape. Then, using a sharp knife, cut the large spiral into smaller, individual spiral sections, each approximately 1 to 1 1/2 inches thick. Each smaller section should be secured by its own toothpick.
⏱️ 5 min
- 7
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 360
- 8
Carefully drop the individual potato swirls, secured with toothpicks, into the hot oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature. Fry until golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 15 min•🌡️ 360
- 9
While the potato swirls are frying, combine the paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) in a small bowl to create your seasoning blend.
⏱️ 1 min
- 10
Once fried, remove the crispy potato swirls from the oil using a slotted spoon or spider and place them into a large mixing bowl. Immediately sprinkle a generous amount of the seasoning blend over them.
⏱️ 2 min
- 11
Gently shake or toss the bowl to ensure all the potato swirls are evenly coated with the seasoning. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Swirls
Ingredients
For the Potato Swirls
- 10 ounces Russet potato, medium-sized
- 1/4 cup cornstarch, for dusting
- 2 wooden skewers, for slicing guide
- 12 toothpicks, for securing swirls
For Frying and Seasoning
- 4 cups vegetable oil, for deep frying
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for a kick
Instructions
- 1
Peel the Russet potato completely.
⏱️ 1 min - 2
Place the peeled potato on a cutting board between two wooden skewers. Using a sharp knife, carefully slice the potato lengthwise into a long, thin, continuous ribbon. The skewers will prevent the knife from cutting all the way through, ensuring the slices remain connected.
⏱️ 5 min - 3
Lay the potato ribbon flat. Using a ruler as a guide, trim the edges of the ribbon to make them straight and uniform.
⏱️ 2 min - 4
Sprinkle the cornstarch evenly over the entire surface of the potato ribbon. Gently brush it to ensure a light, even coating. This helps prevent sticking and promotes crispiness.
⏱️ 2 min - 5
Carefully roll the dusted potato ribbon tightly from one end to the other, forming a compact spiral.
⏱️ 3 min - 6
Insert a toothpick through the center of the large potato spiral to hold its shape. Then, using a sharp knife, cut the large spiral into smaller, individual spiral sections, each approximately 1 to 1 1/2 inches thick. Each smaller section should be secured by its own toothpick.
⏱️ 5 min - 7
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 360 - 8
Carefully drop the individual potato swirls, secured with toothpicks, into the hot oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature. Fry until golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 15 min•🌡️ 360 - 9
While the potato swirls are frying, combine the paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) in a small bowl to create your seasoning blend.
⏱️ 1 min - 10
Once fried, remove the crispy potato swirls from the oil using a slotted spoon or spider and place them into a large mixing bowl. Immediately sprinkle a generous amount of the seasoning blend over them.
⏱️ 2 min - 11
Gently shake or toss the bowl to ensure all the potato swirls are evenly coated with the seasoning. Serve hot and enjoy!
⏱️ 1 min