Tornado Potatoes Crispy Skewered (Print View)

Golden spiral-cut potatoes roasted with bold seasonings for a crispy, flavorful bite.

# Components:

→ 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, for heat)
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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub russet potatoes thoroughly, leaving skins on. Insert a wooden skewer lengthwise through each potato's center.
03 - Using a sharp knife, carefully slice each potato in a continuous spiral while rotating it on the skewer. Gently stretch the spiral along the skewer.
04 - If desired, soak spiralized potatoes in a bowl of water mixed with lemon juice for 5 minutes to prevent browning. Drain and pat dry.
05 - Combine olive oil, garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper in a small bowl and mix well.
06 - Brush the seasoned oil evenly over all sides of the potato spirals.
07 - Set the skewered potatoes on the prepared baking sheet so they are elevated and do not touch the surface, resting ends on the sides if possible for even crisping.
08 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crispy.
09 - Remove from oven and sprinkle with grated Parmesan and chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and look like you spent hours on them when really it's just good technique.
  • One bite convinced my skeptical friend that potatoes could genuinely taste like a celebration.
  • They work equally well as a party appetizer or a late-night snack nobody can stop eating.
02 -
  • Moisture is your biggest enemy—this means patting everything dry at every step, from washing the potatoes to draining the lemon juice bath.
  • The spiral has to be tight enough to hold together but not so tight that you're crushing the potato; it's a feeling you develop after the first attempt.
  • Positioning matters more than you'd think; potatoes resting directly on the pan will steam underneath instead of crisping, so elevate them however you can.
03 -
  • A mandoline or spiralizer tool makes this faster and safer than a knife once you get a few done, but honestly a sharp knife is all you really need if you take your time.
  • The moment you pull them from the oven is the moment they taste best—crispy exteriors, tender centers, and all the seasoning clinging to the hot potato like it was meant to be there.
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