Tornado Potatoes Crispy Spiral (Printable)

Golden spiralized potatoes tossed with smoked paprika and garlic, baked to crispy perfection.

# Components:

→ 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 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon chili powder (optional)
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper

→ Garnish

10 - 2 tablespoons grated Parmesan cheese (optional)
11 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Wash and scrub the potatoes thoroughly, leaving 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 around the skewer, then gently stretch the spiral along the skewer.
05 - Soak the spiralized potatoes in a lemon juice and water bath for 5 minutes to prevent browning, 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 - Coat each potato spiral evenly with the seasoned oil mixture using a pastry brush.
08 - Place the skewered potatoes on the baking sheet, resting them on the edges to keep spirals elevated and not touching the tray.
09 - Bake for 25 to 30 minutes, turning once midway, until potatoes are golden and crispy.
10 - Remove from oven and optionally sprinkle grated Parmesan and chopped parsley over the potatoes before serving hot.

# Expert Advice:

01 -
  • They're crispy on the outside in a way that feels almost indulgent for something made from potatoes.
  • The spiralized shape means more surface area for seasoning to cling to, so every bite tastes intentional.
  • A single wooden skewer does all the heavy lifting, turning prep into something almost meditative.
  • They work equally well as a snack straight from the oven or dressed up alongside dinner.
02 -
  • Moisture is your enemy—wet potatoes steam rather than crisp, so pat them completely dry after washing and after the lemon soak if you do one.
  • The skewer must be snug and centered, or your spiral will collapse or slide unevenly during roasting.
  • Elevation on the baking sheet matters more than you'd think; potatoes touching the tray steam on the bottom and never get truly crispy there.
  • The broiler finish is worth the two minutes if you want edges that shatter between your teeth.
03 -
  • Invest in a truly sharp knife for spiralizing—a dull blade makes the task tedious and increases the chance of slipping.
  • Don't skip the oil-seasoning mixture step; it ensures flavor clings evenly rather than collecting at the bottom of a bowl.
  • If your wooden skewers are thin, soak them for thirty minutes before using so they don't char in the oven.
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