Tornado Potato Skewers Crispy (View Print Version)

Golden spiral potatoes roasted with olive oil and spices for a crispy, flavorful treat.

# 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 - 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

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly, leaving skins intact for extra crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut each potato in a spiral motion while rotating, creating a continuous spiral. Gently stretch the spiral along the skewer.
05 - Optionally, soak the spiralized potatoes in a bowl of water with lemon juice for 5 minutes to prevent browning. 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 - Brush the seasoning mixture evenly over all sides of the potato spirals.
08 - Place skewered potatoes on the prepared baking sheet, ensuring they are elevated and not touching the tray for even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crispy.
10 - Remove from oven, sprinkle with Parmesan and fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They look fancy enough to impress but are secretly just potatoes and basic seasonings, which means less stress and more confidence.
  • The contrast between crispy edges and tender insides is addictive, and you can customize the spice level without ruining anything.
  • They're done in under an hour, making them perfect for unexpected guests or when you want something hot and satisfying without the fuss.
02 -
  • The skewer must go through the absolute center of the potato, or your spiral will shift and break halfway through cutting, turning a beautiful moment into frustration and waste.
  • Drying the potatoes thoroughly after any water treatment is essential because moisture is the enemy of crispiness, and skipping this step leaves you with steamed potatoes instead of crispy ones.
  • Rotating them halfway through baking makes the difference between golden and burnt, and watching them closely in the final five minutes prevents disappointment.
03 -
  • Soak your wooden skewers in water for at least 30 minutes before using them so they don't char in the oven and become brittle or unsafe to handle.
  • If your spiral cracks while cutting, don't panic; just push it back together gently on the skewer and it will hold during cooking, becoming invisible once it crisps up.
  • Make the seasoning oil the night before and store it in the fridge so the flavors meld together and deepen, making the final result taste even more intentional and developed.
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