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Tornado Potatoes Recipe

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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.

Ingredients

  • 4 medium potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh parsley, optional
  • 4 wooden or metal skewers

Instructions

  1. Preheat the oven to 425°F (220°C), or preheat an air fryer to 390°F (200°C).
  2. If using wooden skewers, soak them in water for 20–30 minutes before cooking.
  3. Scrub and thoroughly dry the potatoes. Insert one skewer lengthwise through the center of each potato, keeping it as straight as possible.
  4. 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.
  5. Carefully stretch the potato along the skewer to separate the spiral slices. Repeat with the remaining potatoes.
  6. Brush the potatoes thoroughly with olive oil, working some of the oil between the spiral slices.
  7. Combine the cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the seasoning evenly over the potatoes and between the slices.
  8. 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.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/tornado-potatoes-recipe/