Tornado Potatoes Crispy Spiral (Print Version)

Golden spiral potatoes, seasoned and baked for a crisp, flavorful snack or side dish.

# Ingredient List:

→ 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 - ½ teaspoon onion powder
07 - ½ teaspoon chili powder (optional)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

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

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Wash and scrub potatoes thoroughly, leaving skins intact for added crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, carefully cut each potato in a continuous spiral while rotating it on the skewer, then gently stretch the spiral along the skewer.
05 - Optional: Soak the spiraled potatoes in a bowl with water and lemon juice for 5 minutes to prevent browning, then drain and pat dry.
06 - Combine olive oil, garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper in a small bowl and mix well.
07 - Brush the seasoning oil evenly over all sides of each potato spiral.
08 - Place the skewered potatoes on the prepared baking sheet, positioning them so the spirals are elevated and not touching the sheet to promote even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until the potatoes are golden brown and crispy.
10 - Remove from oven, sprinkle with Parmesan cheese and chopped parsley if desired, and serve immediately while hot.

# Helpful Hints:

01 -
  • They look like restaurant magic but require just a knife and basic seasoning—your guests won't believe you made them.
  • One potato feeds one hungry person perfectly, making portion control feel less like math and more like thoughtfulness.
  • The crispy-to-tender ratio is genuinely hard to mess up, even when your spirals aren't perfect spirals at all.
02 -
  • The wooden skewer must go through the center—if it misses, your spiral will unravel the moment you cut, and you'll end up with frustrated potatoes scattered across your cutting board.
  • Drying the potatoes completely after any washing step is non-negotiable for crispiness, since moisture is the enemy of golden, crunchy texture.
  • Elevation on the baking sheet matters more than you'd think; potatoes sitting directly on the sheet will steam from underneath, so make sure air can flow all around them.
03 -
  • If your knife isn't sharp enough, the potato will crumble rather than slice, so sharpen before you start—it matters more than you'd expect.
  • For maximum crispiness, finish under the broiler for just 2 minutes after roasting, watching carefully so they don't char beyond golden.
  • Make these ahead if needed, then reheat gently in a 350°F oven for about 10 minutes—they won't be quite as crispy as fresh, but they'll still be delicious.
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