Tornado Potatoes

Get ready to elevate your potato game with these mouthwatering cheesy tornado potatoes! 

Imagine crispy, spiral-cut potatoes generously seasoned with a savory blend of Parmesan cheese, paprika, garlic, and herbs. Each bite is a perfect balance of fluffy potato interior and satisfyingly crunchy exterior.

I like to garnish them with an extra sprinkle of Parmesan and fresh parsley for a pop of color and freshness.

Once you try them, you’ll make them all the time!

Why You'll Love These Tornado Potatoes

Visual Appeal: They're a feast for the eyes with their unique spiral shape, making them an Instagram-worthy addition to any meal.

Crispy Yet Tender Texture: The unique spiral cut shape becomes delightfully crispy on the outside while maintaining a tender, potato-like interior.

Fun Factor: The process of creating the spiral shape is entertaining to watch and make. It turns ordinary meal prep into an engaging culinary activity.

Tasty Flavor: The flavor is enhanced by Parmesan and spices, providing a satisfying and memorable taste experience.

Ingredients

• Russet Potatoes: The perfect spud for spiraling. Sturdy and starchy, they hold their shape and crisp up beautifully.
  
• Wooden or Metal Skewers: The backbone of your tornado taters. Skewer each potato for easy spiraling and serving.
  
• Olive Oil: Brush it on for a golden, crispy exterior. 
  
• Seasonings: A flavor-packed blend of paprika, garlic powder, onion powder, oregano, black pepper, and salt. Sprinkle generously.
  
• Parmesan Cheese: The ultimate umami bomb. It adds sharp, salty richness to every nook and cranny.
  
• Fresh Parsley: Sprinkle it on for a burst of freshness and color.

How to Make Tornado Potatoes

These potatoes are so impressive, yet they’re fairly easy to make! 

1. Prepare the potatoes. Wash and peel the potatoes (peeling is optional based on your preference). Insert a skewer lengthwise through the center of each potato.

2. Create a spiral. Hold the skewer in one hand and use a sharp knife to carefully cut the potato into a spiral. Start at one end and cut at an angle, continuing to twist the potato as you slice to create a continuous spiral. Gently pull the potato slices apart along the skewer to create space between the spirals without breaking them.

3. Prepare the seasoning mixture. In a bowl, mix ¾ cup of grated Parmesan, paprika, garlic powder, onion powder, oregano, black pepper, and salt.

4. Season the potatoes. Brush each spiraled potato generously with olive oil (or melted butter). After brushing, roll the potatoes in the Parmesan seasoning mixture, ensuring the spirals are fully coated with the mixture. Press the mixture gently to help it stick to the oiled potatoes.

5. (Option 1) Bake. Preheat your oven to 375°F. Place the skewered potatoes on a lined baking sheet, or use a wire rack over the sheet for more even cooking. Bake for 30–40 minutes, flipping halfway through, until the potatoes are golden brown and crispy. For extra crunch, turn on the broiler for the last 3-5 minutes, keeping a close watch to avoid burning.

6. (Option 2) Fry. Heat oil in a deep fryer or large pot to 350°F. Carefully lower the skewered potatoes into the oil and fry for 6–8 minutes or until they turn golden brown and crispy. Drain the potatoes on paper towels to remove excess oil.

7. Add the finishing touches. After baking or frying, immediately sprinkle the remaining ¼ cup of Parmesan cheese over the hot potatoes. Optionally, sprinkle fresh parsley over the top for color and freshness.

8. Serve. Serve hot with your favorite dipping sauces like sour cream, ketchup, or garlic aioli.

Tips for the Best Tornado Potatoes

Here are some of my top tips and tricks for making these potatoes.

• Pick the best potatoes. Russet potatoes work best, but you can also use Yukon Gold or sweet potatoes for different flavors and textures.
  
• Skew them correctly. Ensure the skewer is inserted through the center of the potato for even cooking and to prevent breaking.
  
• Switch up the flavor. Experiment with different seasonings like cajun, ranch, or barbecue for unique flavor twists.
  
• Make them extra crunchy. For extra crunch, turn on the broiler for the last 3-5 minutes of baking, keeping a close watch to avoid burning.
  
• Make them super cheesy. Sprinkle additional Parmesan cheese over the hot potatoes immediately after cooking for a fresh cheesy garnish.
  
• Get dipping. Serve with a variety of dipping sauces like sour cream, ketchup, garlic aioli, ranch, or cheese sauce for added flavor.

How to Store

Keep leftover potatoes nice and fresh with these tips.

To Store: Place the cooled potatoes in an air-tight container and refrigerate for up to 3 days. Remove the skewers before storing to save space.

To Freeze: Wrap each cooled tornado potato individually in plastic wrap, place in a freezer bag, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

To Reheat: Place the potatoes in a preheated 350°F oven for 8-10 minutes until crispy and heated through. For the best results, place them on a wire rack while reheating to maintain crispiness.