Make crispy, spiral tornado potatoes with this fun and easy recipe. Perfectly seasoned, baked or fried, and served with tasty dips.

4 medium russet or Yukon gold potatoes

3 tablespoons vegetable oil or melted butter

Salt, to taste

Seasoning of choice (e.g., paprika, garlic powder, chili powder, Parmesan, BBQ mix)

Optional: Fresh herbs or cheese for garnish

Tools Needed:

Wooden or metal skewers

Sharp knife or spiral slicer

Basting brush

Oven, air fryer, or deep fryer

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Prep the Potatoes:
- Wash and scrub potatoes well. You can peel them if desired.
- Insert skewers lengthwise through the center of each potato.
Cut the Spiral:
- Hold a sharp knife at an angle and slice while rotating the potato.
- Carefully stretch the spiral along the skewer for even spacing.
Season:
- Brush with oil or melted butter.
- Sprinkle with salt and your choice of seasoning.
Cook (Choose One Method):
- Oven-Bake: 400°F (200°C) for 25–30 minutes on a rack, flipping halfway.
- Air Fryer: 375°F (190°C) for 15–18 minutes, turning halfway.
- Deep Fry: 350°F (175°C) oil for 4–5 minutes until golden and crisp.

Soak spiraled potatoes in cold water for 20 minutes to remove excess starch and get crispier results.

Dry thoroughly before cooking to avoid sogginess.

Don’t skip the oil step—this helps the seasoning stick and promotes crisping.

Use a spiral cutter if you’re not confident with a knife.

Try different flavors like cheesy garlic, spicy cajun, or herbed butter.

Serve hot with dips like garlic aioli, ketchup, ranch, or cheese sauce.