Crispy Spiral Tornado Potatoes on a Skewer Step-by-step instructions

Before you start

Before you start, make sure you have a spiral vegetable cutter that can handle whole potatoes. If you don't have one, you can use a mandoline with a spiral blade, or a sharp paring knife and a steady hand. Have your bamboo skewers ready, and make sure they are long enough to hold the potato comfortably.

Set up your frying station with a heavy pot, a deep-fry thermometer, and a wire rack lined with paper towels. Have all your seasonings and the spicy mayo prepared so you can season the potatoes immediately after frying.

Instructions

Prepare the Spiral

1. 1Spiral-Cut the Potatoes
   Insert a bamboo skewer lengthwise through the center of each russet potato. Using a spiral vegetable cutter, rotate the potato along the skewer to create a continuous thin spiral. Gently fan out the spiral along the skewer, leaving small gaps between the coils so they cook evenly.
   Look for The potato should form a loose accordion-like spiral, with thin, even slices.
   Tip If the potato is too thick, trim the ends so the spiral is uniform.
2. 2Brush with Garlic-Herb Butter
   In a small bowl, mix the melted butter with the minced garlic and dried parsley. Brush the mixture generously over both sides of the potato spiral, making sure to get into the crevices between the coils.
   Look for The butter should coat the potato evenly, but not drip excessively.
   Tip Use a pastry brush to reach all the nooks.

The potato should be cut into a continuous thin spiral that fans out evenly along the skewer. The coils should be about 1/8-inch thick and separated slightly so hot oil can circulate. The butter mixture should coat the entire surface, giving the potato a glossy sheen. If any coils are stuck together, gently separate them with your fingers before frying.

Fry to Golden Crisp

3. 3Heat the Oil
   Pour the vegetable oil into a large heavy pot, at least 2 inches deep. Heat over medium-high heat until a deep-fry thermometer registers 365°F (185°C). Adjust the heat to maintain the temperature.
   Look for The oil should shimmer, and a small piece of potato sizzles immediately when added.
   Tip Use a thermometer for accuracy; too low and the potato will absorb oil, too high and it will burn.
4. 4Deep-Fry the Skewers
   Carefully lower one potato skewer into the hot oil, holding the skewer at the handle. Fry for about 5 minutes, turning occasionally with tongs, until the potato is deeply golden and crisp. Remove and drain on paper towels. Repeat with the second skewer.
   Look for The potato should be uniformly golden brown and the coils should feel rigid and crisp.
   Tip Do not overcrowd the pot; fry one at a time for even cooking.

The oil should be at a steady 365°F (185°C), and the potato should sizzle immediately when added. During frying, the potato will turn from pale to golden, and the thin edges will become translucent and then crisp.

After 5 minutes, the entire spiral should be a deep amber color, and the coils should make a slight crackling sound when you tap them with tongs.

Season and Serve

5. 5Season and Serve
   While the potatoes are still hot, dust each one generously with cheddar cheese powder and onion powder, turning to coat all sides. Drizzle or brush with spicy mayonnaise, or serve the mayo on the side for dipping. Serve immediately.
   Look for The seasoning should cling to the crisp surface, and the mayo adds a creamy heat.
   Tip For extra flavor, sprinkle a pinch of salt along with the cheddar powder.

The hot potato should be dusted with cheddar-onion powder while still warm, so the seasoning adheres. The powder should form a savory, orange coating that contrasts with the golden potato. The spicy mayo can be drizzled in a zigzag pattern or served as a dip. The final dish should be crispy, aromatic, and visually striking.

Common mistakes

One common mistake is not drying the potato thoroughly before frying, which can cause oil splatters and a less crispy result. Pat the spiral dry with paper towels after brushing with butter.

Another mistake is overcrowding the pot—frying more than one at a time drops the oil temperature and leads to soggy potatoes. Always fry one at a time. Also, be careful not to over-season while the potato is still too hot, as the powder may burn and turn bitter. Wait a few seconds before dusting.

How to tell it’s done

The potatoes are done when they are deeply golden brown and the coils are rigid to the touch. A thermometer inserted into the thickest part of the potato should read at least 205°F (96°C) if you want to be precise, but the visual cue of even browning and a crispy shell is reliable.

The potato should snap when you bend a coil, and the inside should be soft and cooked through. If the potato is browning too quickly but is still raw in the center, lower the oil temperature and fry for a few more minutes.