Why You’ll Love This Recipe

I love this recipe because the spiral shape gives the potatoes plenty of crispy edges while keeping the inside soft and fluffy. The shape also helps the oil and seasonings coat more of the potato, so I get lots of flavor in every bite.

I also like how customizable Tornado Potatoes are. I can keep the seasoning simple with salt, pepper, and paprika or experiment with Parmesan, garlic, herbs, or spicy seasonings. Baking and air frying also give me convenient alternatives to deep frying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Medium potatoes
Olive oil
Cornstarch
Paprika
Garlic powder
Onion powder
Salt
Black pepper
Grated Parmesan cheese, optional
Fresh parsley, optional
Wooden or metal skewers

Directions

I preheat my oven to 425°F (220°C). If I’m using an air fryer, I preheat it to about 390°F (200°C).
If I’m using wooden skewers, I soak them in water for about 20–30 minutes before cooking.
I scrub and dry the potatoes thoroughly. I insert a skewer lengthwise through the center of each potato, taking care to keep it as straight as possible.
I place a potato on a cutting board and hold my knife at a slight angle. I slowly rotate the potato while cutting continuously around it, working from one end to the other to create a spiral. I make sure my knife reaches the skewer without cutting completely through the potato.
I gently stretch the potato along the skewer to separate the spiral slices. I repeat the process with the remaining potatoes.
I brush the potatoes thoroughly with olive oil, making sure some of the oil gets between the spiral slices.
In a small bowl, I combine the cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. I sprinkle the seasoning mixture evenly over the potatoes and between the slices.
For oven-baked Tornado Potatoes, I arrange the skewers on a parchment-lined baking sheet and bake them for about 35–45 minutes. I turn them partway through cooking and continue baking until golden, crisp, and tender.
For air-fryer Tornado Potatoes, I place the skewers in the basket without overcrowding them. I cook them for approximately 20–25 minutes, turning them halfway through, until crisp and cooked through.
I sprinkle the hot potatoes with Parmesan and fresh parsley if desired. I serve them immediately with my favorite dipping sauce.

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 15 minutes
Oven cook time: 35–45 minutes
Air-fryer cook time: 20–25 minutes
Total time: about 40–60 minutes
Servings: 4

I keep in mind that cooking time varies depending on the size of my potatoes, the thickness of my spiral cuts, and the cooking method I choose.

Variations

For Parmesan garlic Tornado Potatoes, I combine grated Parmesan with garlic powder, dried parsley, salt, and black pepper. I like adding some Parmesan near the end of cooking so it becomes golden without burning.

For spicy Tornado Potatoes, I add cayenne pepper, chili powder, or crushed red pepper to the seasoning mixture. I can also serve them with a spicy mayonnaise or hot sauce.

When I want a smoky version, I use smoked paprika instead of regular paprika. A little cumin or chili powder can add even more depth.

For an herb-seasoned version, I use dried rosemary, thyme, oregano, or Italian seasoning. I find that these flavors work especially well when I serve the potatoes alongside grilled or roasted meats.

I can also experiment with different dipping sauces. Garlic aioli, ranch dressing, ketchup, barbecue sauce, honey mustard, and cheese sauce are some of my favorite choices.

Storage/Reheating

I store leftover Tornado Potatoes in an airtight container in the refrigerator for up to 3–4 days. I allow them to cool before storing them, but I avoid leaving them at room temperature for an extended period.

For the best texture, I reheat them in an air fryer at about 375°F (190°C) for several minutes until hot and crispy again. I can also place them in a 400°F (200°C) oven until thoroughly heated.

I avoid using the microwave when possible because it tends to make the crispy potato spirals softer. If I do microwave them, I expect the texture to be less crisp than when they’re freshly cooked.

I don’t usually freeze cooked Tornado Potatoes because I find that their delicate spiral shape and crispy texture are best when freshly prepared.

FAQs

What potatoes are best for Tornado Potatoes?

I prefer Russet potatoes because their high starch content helps the outside become crispy while the inside stays fluffy. I can also use Yukon Gold potatoes when I want a slightly creamier interior.

How do I cut potatoes into a tornado shape?

I push a skewer lengthwise through the center of the potato, then position my knife at an angle against one end. I slowly rotate the potato while continuously cutting down to the skewer. Once I reach the other end, I carefully stretch the slices apart along the skewer.

Why aren’t my Tornado Potatoes crispy?

I make sure the potatoes are thoroughly dry before adding oil and seasoning. I also avoid overcrowding the baking sheet or air fryer. A light coating of cornstarch helps me create an even crispier exterior.

Can I make Tornado Potatoes in an air fryer?

Yes. I air-fry them at approximately 390°F (200°C) for 20–25 minutes, depending on their size and thickness. I turn them halfway through cooking so they brown more evenly.

Can I prepare Tornado Potatoes ahead of time?

I prefer cutting and cooking them shortly before serving for the crispiest texture. If I need to prepare them slightly ahead, I can spiral-cut the potatoes and keep them submerged in cold water in the refrigerator for a few hours. I drain and dry them very thoroughly before seasoning and cooking.

Conclusion

Tornado Potatoes are a creative way for me to turn an everyday potato into a crispy and eye-catching snack. I love how the spiral cut creates golden edges while leaving the center tender, and I can easily change the seasonings to match whatever flavors I’m craving.

Tornado Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tornado Potatoes are crispy spiral-cut potatoes cooked on skewers until golden on the edges and tender inside. Season them with paprika and garlic, then bake or air-fry for a fun snack or side dish.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Yield: 4 servings
Category: Side Dish
Method: Bake
Cuisine: International
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C), or preheat an air fryer to 390°F (200°C).
If using wooden skewers, soak them in water for 20–30 minutes before cooking.
Scrub and thoroughly dry the potatoes. Insert one skewer lengthwise through the center of each potato, keeping it as straight as possible.
Place one potato on a cutting board and hold a sharp knife at a slight angle. Slowly rotate the potato while cutting continuously around it from one end to the other, cutting down to the skewer without cutting completely through the potato.
Carefully stretch the potato along the skewer to separate the spiral slices. Repeat with the remaining potatoes.
Brush the potatoes thoroughly with olive oil, working some of the oil between the spiral slices.
Combine the cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the seasoning evenly over the potatoes and between the slices.
For oven baking, arrange the skewers on a parchment-lined baking sheet and bake for 35–45 minutes, turning partway through, until crisp, golden, and tender.
For air frying, arrange the skewers in the air fryer without overcrowding and cook for 20–25 minutes, turning halfway through, until golden and cooked through.
Sprinkle the hot Tornado Potatoes with Parmesan and fresh parsley if desired, then serve immediately with a favorite dipping sauce.

Notes

Russet potatoes are ideal for fluffy centers and crisp edges, while Yukon Gold potatoes provide a creamier texture.
Cooking time varies depending on potato size, spiral thickness, and cooking method.
Dry the potatoes thoroughly before adding oil and seasoning for better crispness.
For spicy potatoes, add cayenne, chili powder, or crushed red pepper to the seasoning.
For extra smoky flavor, substitute smoked paprika for regular paprika.
Spiral-cut potatoes can be kept submerged in cold water in the refrigerator for a few hours before cooking. Drain and dry them thoroughly before seasoning.
Refrigerate leftovers for up to 3–4 days and reheat in an air fryer or hot oven for the crispiest texture.

Nutrition

Serving Size: 1 tornado potato
Calories: 260 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 3 mg