Crispy Spiralized Tornado Potatoes (Printable)

Golden spiralized potatoes roasted to crispiness with savory seasonings and optional cheese garnish.

# Ingredient List:

→ 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

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Wash and scrub the potatoes thoroughly, leaving the skins on for added crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut the potato spirally while rotating, creating a continuous spiral from end to end. Gently stretch the spiral along the skewer.
05 - Optional: Soak the potato spirals in a bowl of water with lemon juice for 5 minutes to prevent browning. 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 all sides of the spiraled potatoes.
08 - Place the skewered potatoes on the prepared baking sheet, ensuring they are elevated and not touching the surface to promote even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crispy.
10 - Remove from oven and optionally sprinkle with grated Parmesan cheese and chopped parsley. Serve hot.

# Tips from the Pros:

01 -
  • They're crispy on the outside with a fluffy potato center, hitting that textural sweet spot that makes them dangerously shareable.
  • The spiralized shape means more surface area for browning and seasoning to cling to every bite.
  • You look like a kitchen wizard when you bring these to the table, even though the technique is surprisingly forgiving.
02 -
  • The most critical moment is cutting the spiral—a dull knife will crush and tear the potato instead of slicing cleanly, so sharpen yours first and let the knife do the work rather than forcing it.
  • Don't skip the patting dry step after spiralizing because moisture is the enemy of crispiness, and those extra few seconds with a paper towel transform the final texture completely.
  • The elevation trick on the baking sheet actually matters more than you'd think—potatoes that sit directly on the pan steam on the bottom, while those propped up get air circulation and serious crispiness all around.
03 -
  • An air fryer at 375°F for 18 to 20 minutes produces equally crispy potatoes with less oil and fewer watchful eyes needed—game-changer on weeknights when you want the magic without the fuss.
  • If you're making these ahead, spiralize and refrigerate the potatoes in water with lemon juice for up to 4 hours, then brush with oil and roast when you're ready—the prep-ahead flexibility makes weeknight entertaining actually doable.
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