Tornado Spiral Potatoes (Printable)

Crispy spiralized potatoes roasted golden with smoky spices and fresh herbs for a tasty side or snack.

# 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 Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly, leaving the skins intact for added crispness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut the potato in a continuous spiral by rotating it, then carefully extend the spiral along the skewer.
05 - Optionally, soak spiralized potatoes in a lemon juice water bath for 5 minutes, then 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 - Brush the seasoning oil evenly over every side of the potato spirals.
08 - Place skewered potatoes on the prepared baking sheet ensuring they are elevated and not touching the tray for even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until potatoes are golden brown and crisp.
10 - Remove from oven, sprinkle with Parmesan and parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They look absolutely stunning when you pull them out of the oven, which means guests always think you've done something way more complicated than you actually have.
  • The crispy exterior gives way to tender potato inside, and the seasoning blend hits that perfect salty, smoky, garlicky note that makes you want to keep eating.
  • They're endlessly customizable, so you can make them spicy, herbaceous, or whatever mood you're in.
02 -
  • The spiral must be cut in one continuous piece or the potato falls apart on the skewer—take your time with the knife and let the blade do the work, not your wrists.
  • Moisture is your biggest enemy; make sure potatoes are bone dry after washing and after the lemon water bath, or they'll steam instead of crisping.
  • If you're not turning them halfway, one side gets darker than the other, so don't skip that step even though it feels fussy.
03 -
  • Keep your knife sharp and let gravity do some of the work—a dull knife requires more pressure and is more likely to slip.
  • If the spiral breaks, just cut it into fries and roast them anyway; they'll still be delicious and nobody at the table will judge you.
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