Description
Tornado Potatoes Spiraled Snack is a crispy delight made from spiraled potatoes, seasoned to perfection and served with your choice of dipping sauce.
Ingredients
Scale
- 4 medium russet potatoes, scrubbed with skins left on
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons finely grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Ketchup, aioli, or preferred dipping sauce for serving
Instructions
- Preheat oven to 220°C or heat oil in a deep fryer to 175°C.
- Wash and scrub potatoes thoroughly. Keep the skins for added crispiness.
- Insert a long wooden skewer lengthwise through the center of each potato.
- Carefully cut each potato in a spiral motion with a sharp knife, rotating the potato as you cut. Gently expand the spirals along the skewer.
- Combine olive oil or melted butter, garlic powder, paprika, salt, and black pepper in a bowl. Brush the seasoning mixture over the potatoes, ensuring even coverage between spirals.
- For baking, place skewered potatoes on a parchment-lined baking sheet and bake for 25–30 minutes, turning once, until golden and crispy. For frying, fry skewered potatoes in hot oil for 3–5 minutes, turning occasionally, until crisp and golden. Drain on paper towels.
- While hot, sprinkle potatoes with grated Parmesan cheese and chopped parsley, if using. Serve immediately with dipping sauces of choice.
Notes
- Adjust the seasoning to taste according to preference.
- If using a deep fryer, be cautious of hot oil and frying temperatures.
- These can be customized with different seasonings or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg