Tornado Potatoes Crispy Skewers (Printable)

Crispy spiral potatoes roasted and tossed with flavorful seasonings for a tasty snack or side dish.

# What You 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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly; leave skins on.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut each potato in a spiral motion around the skewer to form a continuous spiral; gently stretch out along the skewer.
05 - Dip spiralized potatoes in water mixed with lemon juice for 5 minutes; 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 - Coat all sides of the potato spirals evenly with the seasoned oil mixture.
08 - Place skewered potatoes on the baking sheet, ensuring they are elevated and not touching to allow even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway, until golden brown and crispy.
10 - Remove from oven and, if desired, sprinkle with Parmesan cheese and fresh parsley. Serve immediately.

# Expert Hints:

01 -
  • They look like you spent hours in the kitchen when you've actually only spent 45 minutes, and that confidence tastes delicious.
  • The crispy edges meet soft potato centers in a way that makes you reach for just one more, every single time.
  • You can season them however you want and suddenly it's a completely different dish, so boredom isn't an option.
02 -
  • If your spirals fall apart while cooking, it usually means the potato wasn't centered on the skewer or you're using a potato variety that's too waxy—russets are your friend here.
  • The second you remove them from the oven is when they're crispiest, so eat them soon after; they soften as they cool, which is fine but not quite the same experience.
  • Air fryer versions work beautifully at 375°F for 18 to 20 minutes if you're short on oven space, and the results are actually crispier.
03 -
  • A really sharp knife makes the spiraling so much easier and safer, and dull knives actually slip and create danger rather than control.
  • Pat your potatoes completely dry after spiraling and lemon dipping—any water left on them will steam them instead of crisping them, which defeats the whole purpose.
Go Back