Crispy Spiral Tornado Potatoes on a Skewer Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a fresh, high-starch potato and make sure the oil is at the correct temperature. If the oil is not hot enough, the potato will absorb oil and become greasy.

Use a deep-fry thermometer and adjust the heat to maintain 365°F (185°C). After frying, let the potato drain on a wire rack rather than paper towels, so the steam doesn't make the bottom soggy.

Seasoning is key: don't skimp on the cheddar-onion powder. The coating should be generous, almost like a dusting of snow. You can also add a pinch of salt, a dash of smoked paprika, or a sprinkle of cayenne for extra heat.

For the spicy mayo, use your favorite hot sauce or gochujang for a Korean twist. Mix it well and drizzle just before serving to keep the crispness intact.

Variations

• Spicy Gochujang Glaze: Instead of spicy mayo, brush the fried potato with a mixture of gochujang (Korean chili paste), honey, and a splash of rice vinegar. This gives a sweet, sticky, and fiery coating that's popular in Korea.
• Garlic Parmesan: After frying, toss the potato with melted butter, minced garlic, grated Parmesan cheese, and chopped parsley. This Italian-inspired version is rich and savory, perfect for cheese lovers.
• Barbecue Ranch: Drizzle the hot potato with ranch dressing and dust with a smoky barbecue seasoning. The creamy ranch cools the tangy, smoky spice, making it a crowd-pleasing combination.
• Everything Bagel Seasoning: Skip the cheddar-onion powder and sprinkle the potato with everything bagel seasoning (sesame seeds, poppy seeds, garlic, onion, and salt). This adds a nutty, aromatic crunch that works well with the crispy potato.

Storage and make-ahead

Fridge

Store leftover potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to crisp up.

Freezer

Freezing is not recommended, as the potatoes will become mushy upon thawing and reheating.

Reheat

Reheat in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving.

Tornado potatoes are best enjoyed immediately after frying, as they lose their crispness within 30 minutes. If you have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days.

Reheat in a 400°F (200°C) oven for 5-7 minutes to restore some crunch, though they won't be as crispy as fresh.

You can spiral-cut the potatoes and brush them with the butter mixture up to 2 hours ahead. Store them in the refrigerator, covered, and bring to room temperature for 15 minutes before frying.

This allows the butter to soften and the potato to cook evenly. Do not season with the cheddar powder until after frying, as the moisture will make it clump.

Serving ideas

Serve the tornado potatoes hot, straight from the fryer, with the spicy mayo drizzled on top or on the side for dipping. They make a fantastic appetizer for a party, a fun side for burgers, or a novel snack for a movie night. The skewers make them easy to hold and eat, so no plates are required.

For a more substantial meal, pair them with a side of coleslaw or a simple green salad. The crispy, savory potatoes also go well with grilled meats or as a playful addition to a brunch spread. If you have extra cheddar-onion powder, sprinkle it over popcorn or roasted vegetables for a quick flavor boost.

Frequently asked questions

Recipe card

Crispy Spiral Tornado Potatoes on a Skewer

Prep 15 minCook 5 minTotal 20 minServes 2

Ingredients

• 2 large (about 8 oz each) russet potatoes
• 2 bamboo skewers
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1 tsp dried parsley
• 4 cups vegetable oil, for frying
• 1/4 cup cheddar cheese powder
• 1 tbsp onion powder
• 1/4 cup spicy mayonnaise

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, eggs

Estimated nutrition per serving

Calories

480

Protein

5 g

Carbohydrates

42 g

Fat

34 g

Fiber

3 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.