Spiral Potato / Tornado Potato
Spiral Potato / Tornado Potato
Ingredients
For the Spiral Potatoes
- 4 Yukon Gold or Russet potatoes, medium-sized
- 4 wooden skewers, 10-12 inches long
- 4 cups vegetable oil, for deep frying, or as needed
For the Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- 1
Wash the potatoes thoroughly and pat them dry. Insert one wooden skewer lengthwise through the center of each potato, ensuring it goes straight through.
⏱️ 3 min
- 2
Carefully spiral cut each potato. Hold a potato firmly against the flat, slicing side of a box grater. Rotate the potato slowly while applying gentle pressure, allowing the grater to cut a continuous spiral strip around the skewer. Continue until the entire potato is spiraled.
⏱️ 8 min
- 3
Gently pull apart and stretch the spiraled potato slices along the skewer, creating an elongated, accordion-like shape. Be careful not to break the potato strips.
⏱️ 4 min
- 4
In a small bowl, combine the salt, black pepper, smoked paprika, and garlic powder. Sprinkle the seasoning mixture evenly over all sides of the stretched spiral potatoes.
⏱️ 2 min
- 5
Heat the vegetable oil in a large pot or deep fryer to 350°F. Ensure there is enough oil to submerge the potatoes. If baking, preheat your oven to 400°F and lightly grease a baking sheet.
⏱️ 3 min•🌡️ 350
- 6
Carefully place one or two spiral potatoes into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy, turning occasionally. If baking, place the seasoned potatoes on the prepared baking sheet and bake for 25-35 minutes, flipping halfway through, until golden and tender-crisp.
⏱️ 15 min•🌡️ 350
- 7
Remove the fried potatoes from the oil and place them on a wire rack lined with paper towels to drain excess oil. If baked, remove from the oven. Serve immediately while hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiral Potato / Tornado Potato
Ingredients
For the Spiral Potatoes
- 4 Yukon Gold or Russet potatoes, medium-sized
- 4 wooden skewers, 10-12 inches long
- 4 cups vegetable oil, for deep frying, or as needed
For the Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- 1
Wash the potatoes thoroughly and pat them dry. Insert one wooden skewer lengthwise through the center of each potato, ensuring it goes straight through.
⏱️ 3 min - 2
Carefully spiral cut each potato. Hold a potato firmly against the flat, slicing side of a box grater. Rotate the potato slowly while applying gentle pressure, allowing the grater to cut a continuous spiral strip around the skewer. Continue until the entire potato is spiraled.
⏱️ 8 min - 3
Gently pull apart and stretch the spiraled potato slices along the skewer, creating an elongated, accordion-like shape. Be careful not to break the potato strips.
⏱️ 4 min - 4
In a small bowl, combine the salt, black pepper, smoked paprika, and garlic powder. Sprinkle the seasoning mixture evenly over all sides of the stretched spiral potatoes.
⏱️ 2 min - 5
Heat the vegetable oil in a large pot or deep fryer to 350°F. Ensure there is enough oil to submerge the potatoes. If baking, preheat your oven to 400°F and lightly grease a baking sheet.
⏱️ 3 min•🌡️ 350 - 6
Carefully place one or two spiral potatoes into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy, turning occasionally. If baking, place the seasoned potatoes on the prepared baking sheet and bake for 25-35 minutes, flipping halfway through, until golden and tender-crisp.
⏱️ 15 min•🌡️ 350 - 7
Remove the fried potatoes from the oil and place them on a wire rack lined with paper towels to drain excess oil. If baked, remove from the oven. Serve immediately while hot.
⏱️ 5 min