Tornado Potatoes Spiral Roast (Printable)

Golden spiral-cut potatoes roasted with smoky spices and herbs for a flavorful snack or side.

# What You'll Need:

→ 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 for heat)
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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub the potatoes thoroughly, leaving the skins on for extra crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut the potato in a continuous spiral while rotating it along the skewer. Gently stretch the spiral along the skewer.
05 - Optional: Soak the spiralized potatoes 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 potato spirals.
08 - Place the skewered potatoes on the prepared baking sheet, elevating them so they do not touch the tray to ensure even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until golden brown and crispy.
10 - Remove from oven, sprinkle with Parmesan cheese and chopped parsley if desired, and serve hot.

# Expert Tips:

01 -
  • They're crispy on the outside, tender inside, and honestly impossible to stop eating once you start.
  • The whole process feels like a small kitchen adventure—spiralizing feels fancy but becomes second nature after the first potato.
  • You can customize the seasonings endlessly, turning a simple snack into whatever flavor you're craving that day.
02 -
  • The spiralizing step is genuinely easier with a sharp knife and confidence—rushing or using a dull blade is what makes it frustrating.
  • Elevation on the baking sheet is non-negotiable; potatoes sitting directly on the pan will steam on the bottom instead of crisping.
  • Halfway through roasting, rotate each skewer about a quarter turn so all sides get equal heat exposure and browning.
03 -
  • Prep your potatoes and seasonings the night before, then spiral and roast when you're ready—the components keep well in the fridge.
  • A sharp knife and gentle confidence make spiralizing almost meditative once you understand the motion.
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