Recipe details
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Crispy Spiral Tornado Potatoes
45min
4 servings
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These eye-catching Crispy Spiral Tornado Potatoes feature whole potatoes spiral-cut into a mesmerizing twisted shape, then roasted until perfectly golden and crisp. Each potato transforms into an impressive handheld treat with a delightful contrast between the crunchy exterior and tender interior. Seasoned with a flavorful blend of spices, these showstopping potatoes make a fun, interactive appetizer or side dish that's sure to be the center of attention at any gathering.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
1 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash the potatoes
Scrub potatoes thoroughly under cold water. Pat completely dry with paper towels.
Prepare skewers
Insert a wooden skewer lengthwise through the center of each potato. The skewer should go all the way through for stability.
Create the spiral cut
Place a potato on a cutting board with the skewer horizontal. Using a sharp knife, make a continuous spiral cut around the potato. Start at one end and work toward the other. Cut at a slight angle, going all the way down to the skewer. Maintain even pressure to keep the cut consistent.
Stretch the potato
Gently pull the spiral apart along the skewer. Create even spaces between the slices. The potato should extend to about twice its original length.
Repeat with remaining potatoes
Repeat the spiral cutting and stretching process with the remaining potatoes.
Prepare the seasoning mix
In a small bowl, combine all the seasonings and cornstarch. Mix thoroughly.
Prepare the oil
Pour olive oil into a separate bowl.
Oil the potatoes
Brush each spiral potato generously with olive oil. Ensure oil gets between all the slices.
Season the potatoes
Sprinkle the seasoning mix evenly over each potato. Use your fingers to ensure seasoning gets between the slices. Turn potatoes to coat all sides.
Arrange for baking
Place the skewered potatoes on the prepared baking sheet. Ensure they're not touching.
Bake the potatoes
Bake for 25-30 minutes. Rotate the baking sheet halfway through cooking. Potatoes should be golden brown and crispy on the outside. The interior should be tender when pierced with a fork.
Prepare the parsley
Wash thoroughly. Chop finely.
Final crisping (optional)
For extra crispiness, switch oven to broil. Broil potatoes for 1-2 minutes, watching carefully to prevent burning.
Rest briefly
Remove from oven. Let rest for 2 minutes.
Serve
Sprinkle with chopped parsley. Carefully remove skewers if desired, or serve with skewers as handles. Serve immediately while hot and crispy.
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