Description
Crispy baked tornado potatoes on skewers seasoned with paprika, garlic, and parmesan for the ultimate crunchy snack or side dish.
Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- Ketchup or dipping sauce for serving
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Soak wooden skewers in water for 15 minutes.
- Mix olive oil, paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
- Insert skewers through the center of each potato and carefully slice in a spiral pattern while rotating the potato.
- Gently stretch the spirals along the skewers and place on the baking sheet.
- Brush the seasoned oil mixture evenly between the potato layers.
- Bake for 35 to 40 minutes, rotating halfway through cooking, until golden and crispy.
- Sprinkle parmesan cheese over the hot potatoes and garnish with parsley.
- Serve immediately with dipping sauce.
Notes
- Soak sliced potatoes in cold water for extra crispiness.
- Do not overcrowd the baking tray.
- Use a sharp knife for safer spiral cutting.
- Reheat leftovers in the oven or air fryer for best texture.