Tornado Potato Fries / Crispy Spiral Potato
Tornado Potato Fries / Crispy Spiral Potato
Ingredients
For the Tornado Potatoes
- 4 large russet potatoes
- 4 cups water
- 1 tablespoon salt, for soaking
- 1/2 teaspoon salt, for seasoning, or to taste
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons cornstarch
- 4 cups cooking oil, for deep frying
Instructions
- 1
Wash and scrub the potatoes thoroughly. Cut each large potato in half lengthwise. Place one potato half flat-side down on a cutting board.
⏱️ 3 min
- 2
Position two guide sticks (like chopsticks) on either side of the potato half. Using a sharp knife, make vertical slices downwards at even intervals, stopping when the knife touches the guide sticks. This ensures the slices remain connected at the bottom.
⏱️ 5 min
- 3
Rotate the potato half 90 degrees. Repeat the slicing technique, making horizontal slices to create a cross-hatch or grid pattern. Be careful to keep the slices connected.
⏱️ 5 min
- 4
Gently pull and stretch the sliced potato, fanning out the individual slices to create an impressive spiral or accordion-like structure. Repeat the slicing and stretching process for the remaining potato halves.
⏱️ 7 min
- 5
Place the prepared spiral potatoes in a large bowl. Cover them completely with 4 cups of cold water and add 1 tablespoon of salt. Let the potatoes soak for at least 30 minutes to remove excess starch and season internally.
⏱️ 30 min
- 6
After soaking, remove the potatoes from the water and pat them thoroughly dry with paper towels. Ensure they are as dry as possible to achieve maximum crispiness.
⏱️ 3 min
- 7
Evenly sprinkle the smoked paprika and 1/2 teaspoon of salt over the dry potatoes. Gently rub the seasonings into all the nooks and crannies of the spirals.
⏱️ 2 min
- 8
Dust the seasoned potatoes generously with cornstarch, ensuring all surfaces are lightly coated. This white powder will aid in achieving a super crispy texture when fried.
⏱️ 2 min
- 9
In a deep pot or Dutch oven, heat 4 cups of cooking oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully place one or two spiral potatoes into the hot oil, ensuring not to overcrowd the pot. Fry for 5 to 7 minutes, or until golden brown and visibly crispy. Flip occasionally for even cooking.
⏱️ 7 min•🌡️ 350
- 11
Using a slotted spoon or spider, remove the crispy tornado potatoes from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tornado Potato Fries / Crispy Spiral Potato
Ingredients
For the Tornado Potatoes
- 4 large russet potatoes
- 4 cups water
- 1 tablespoon salt, for soaking
- 1/2 teaspoon salt, for seasoning, or to taste
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons cornstarch
- 4 cups cooking oil, for deep frying
Instructions
- 1
Wash and scrub the potatoes thoroughly. Cut each large potato in half lengthwise. Place one potato half flat-side down on a cutting board.
⏱️ 3 min - 2
Position two guide sticks (like chopsticks) on either side of the potato half. Using a sharp knife, make vertical slices downwards at even intervals, stopping when the knife touches the guide sticks. This ensures the slices remain connected at the bottom.
⏱️ 5 min - 3
Rotate the potato half 90 degrees. Repeat the slicing technique, making horizontal slices to create a cross-hatch or grid pattern. Be careful to keep the slices connected.
⏱️ 5 min - 4
Gently pull and stretch the sliced potato, fanning out the individual slices to create an impressive spiral or accordion-like structure. Repeat the slicing and stretching process for the remaining potato halves.
⏱️ 7 min - 5
Place the prepared spiral potatoes in a large bowl. Cover them completely with 4 cups of cold water and add 1 tablespoon of salt. Let the potatoes soak for at least 30 minutes to remove excess starch and season internally.
⏱️ 30 min - 6
After soaking, remove the potatoes from the water and pat them thoroughly dry with paper towels. Ensure they are as dry as possible to achieve maximum crispiness.
⏱️ 3 min - 7
Evenly sprinkle the smoked paprika and 1/2 teaspoon of salt over the dry potatoes. Gently rub the seasonings into all the nooks and crannies of the spirals.
⏱️ 2 min - 8
Dust the seasoned potatoes generously with cornstarch, ensuring all surfaces are lightly coated. This white powder will aid in achieving a super crispy texture when fried.
⏱️ 2 min - 9
In a deep pot or Dutch oven, heat 4 cups of cooking oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully place one or two spiral potatoes into the hot oil, ensuring not to overcrowd the pot. Fry for 5 to 7 minutes, or until golden brown and visibly crispy. Flip occasionally for even cooking.
⏱️ 7 min•🌡️ 350 - 11
Using a slotted spoon or spider, remove the crispy tornado potatoes from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately and enjoy!
⏱️ 3 min