Tornado Potatoes Crispy Skewers (Printable)

Golden spiral potatoes roasted with olive oil and spices for a crispy, flavorful snack or side.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes
02 - 1 tablespoon lemon juice (optional, to prevent browning)

→ Oil & Seasonings

03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon chili powder (optional)
08 - 1 teaspoon salt
09 - 0.5 teaspoon freshly ground black pepper

→ Garnish (optional)

10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub the potatoes thoroughly, leaving the skins on for added crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, carefully cut the potato in a continuous spiral while rotating it, then gently stretch the spiral along the skewer.
05 - Soak the spiralized potatoes in a bowl of water mixed with lemon juice for 5 minutes. 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 - Evenly brush the seasoning oil over all sides of each potato spiral.
08 - Place skewered potatoes on the prepared baking sheet, elevating them so they do not touch the tray to ensure even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crisp.
10 - Remove from oven and, if desired, sprinkle with Parmesan cheese and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside while somehow staying tender inside, making them dangerously easy to eat by the handful.
  • The whole thing comes together in under an hour, and you only need basic pantry seasonings that probably already live in your cabinet.
  • Watching them transform from flat spirals to golden crowns in the oven never gets old, even after the fifth batch.
02 -
  • The skewer must go all the way through the center—if it's off to one side, your spiral will either snap or cook unevenly, and you'll be frustrated.
  • Drying your potatoes thoroughly before seasoning and cooking is non-negotiable; even a little surface moisture will steam instead of crisp, and nobody wants rubbery potatoes.
  • The halfway turn is essential—flip them so the underside gets direct heat and colors evenly, otherwise you'll have one beautiful side and one pale side.
03 -
  • A very sharp knife is genuinely essential—a dull one will crush the potato instead of cleanly slicing it, which ruins the whole spiral effect and makes the task way harder.
  • If you're prepping ahead, soak the finished spirals in lemon water immediately after slicing and store them in the fridge, covered, for up to four hours—they'll stay bright white and ready to season and roast whenever you want.
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