Crispy Spiral Tornado Potatoes on a Skewer

A single russet potato becomes a towering, crispy spiral of golden rings on a stick. This Korean street-food favorite—tornado potato—is surprisingly simple to make at home. With a spiral cutter and a deep fryer, you can create a snack that's as fun to look at as it is to eat.

The secret is a high-heat fry that turns each thin coil into a shatteringly crisp chip, while the inside stays tender. A dusting of cheddar-onion powder and a drizzle of spicy mayo take it over the top.

Tornado potatoes, also called spiral potatoes, are a beloved street-food snack in South Korea, often sold at festivals and night markets. The dramatic spiral shape is achieved by skewering a whole potato and slicing it into a continuous ribbon, which is then fanned out and fried until golden.

The result is a crispy, chip-like exterior with a soft, fluffy interior. This recipe captures the authentic experience at home with just a few ingredients and a simple technique. Serve them hot, dusted with cheddar-onion seasoning and a spicy mayo drizzle, for an irresistible appetizer or side.

Ingredients

Why this recipe works

The spiral cut increases the potato's surface area dramatically, which means more crispy edges per bite. When fried at the right temperature, the thin coils dehydrate quickly, turning golden and shatter-crisp, while the thicker parts of the potato remain tender and fluffy inside. This contrast of textures is what makes tornado potatoes so addictive.

Frying on the skewer not only creates the iconic shape but also makes the potato easy to handle and serve. The skewer acts as a handle, keeping your hands clean and making the snack portable. The high heat of the oil cooks the potato in about 5 minutes, so you get a quick, satisfying result without any complicated steps.

Notes and substitutions

Russet potatoes are ideal for this recipe because they are high in starch and low in moisture, which yields a fluffy interior and a crisp exterior. Choose potatoes that are long and straight rather than round, so they fit well on the skewer and produce a uniform spiral.

If you can't find a spiral cutter, a mandoline with a spiral attachment works, or you can carefully cut by hand with a sharp knife, though it takes more time.

Cheddar cheese powder is available in most supermarkets near the popcorn or seasoning aisle. It gives the potato a savory, cheesy flavor without the moisture of real cheese, which would make the crispiness soggy.

Onion powder adds a savory depth, and the spicy mayo brings a creamy heat. Adjust the amount of spice to your preference by using more or less hot sauce in the mayo.

• cheddar cheese powder: Use a store-bought cheddar-onion seasoning or a mix of grated parmesan and onion powder.
• spicy mayonnaise: Combine 1/4 cup mayonnaise with 1-2 tsp hot sauce or sriracha.
• russet potatoes: Yukon Gold potatoes work, but they will be slightly less crispy.
• dried parsley: Use 1 tbsp fresh chopped parsley or 1 tsp dried oregano.

Equipment

• spiral vegetable cutter
• deep-fry thermometer
• large heavy pot
• paper towels
• basting brush
• tongs