Crispy Baked Tornado Potatoes: 5 Amazing Crunch Secrets
Crispy Baked Tornado Potatoes are spiral-cut russet potatoes brushed with seasoned olive oil and baked until golden and crisp on the edges while tender inside.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
4 medium russet potatoes
4 wooden skewers soaked in water
3 tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 cup grated Parmesan cheese optional
2 tablespoons chopped fresh parsley optional
Instructions
-
Preheat oven to 400°F 200°C and line a baking sheet with parchment paper.
-
Insert a soaked wooden skewer through the center of each washed and dried potato.
-
Slice each potato in a continuous spiral while rotating it around the skewer.
-
Gently spread the slices apart along the skewer.
-
Stir olive oil salt pepper garlic powder and smoked paprika in a small bowl.
-
Brush the seasoned oil evenly over each spiral including between slices.
-
Place potatoes on the baking sheet without touching.
-
Bake for 45 to 55 minutes turning halfway through until golden and crisp.
-
Sprinkle with Parmesan and parsley before serving.
Notes
Spread slices evenly for maximum crispness. For extra crunch soak sliced potatoes in cold water for 20 minutes then dry thoroughly before seasoning.