Last Updated on November 19, 2024
These Tornado Potatoes are also known as twisted tators, spiral spuds, spiral potatoes, or potato springs.
They are so tasty and satisfying with a slightly crispy skin and tender center.
In this recipe I wanted a healthier version, so I baked the potatoes.
But these potatoes can be fried or even baked on a grill if you prefer.
These potatoes are easily customizable with your favorite seasonings and dips.
There is no limit to the different seasonings that can be sprinkled on these potatoes!
- Rosemary
- Smoked Paprika
- Dill
- Onion Powder
- Garlic Powder
- Basil
- Parsley
- Paprika
- Curry Powder
- Thyme
- Oregano
- Salt
- Pepper
Even a blend of your favorite spices will make these potatoes irresistible.
How to serve this potato treat
Traditional ketchup, mustard, or mayo for dipping.
Add aioli on the side for dipping – try my many different aioli recipes, such as…
The Homemade Lemon Dill Aioli, Homemade Sriracha Aioli, Vegan Cilantro Lime Aioli, or the Sun Dried Tomato Basil Aioli.
These potatoes can be enjoyed as a unique side dish or as a main dish.
What you will need for these potatoes
- Potatoes – The potatoes I used are the red potato. Any potato will work just as well for this recipe.
- Oil – I used avocado oil for drizzling the spiraled potatoes before baking. This keeps the potato from getting too dry.
- Seasonings – For my potatoes I kept it simple, salt and pepper, but go ahead and customize these with your favorite seasoning blends.
How to make these Tornado Potatoes
Preheat the oven to 400° F.
Prepare a baking sheet with parchment paper and set aside.
Clean the potatoes and insert a skewer into the end of the potato.
Press the skewer all the way through the potato to the other side.
This works the best by holding the potato on a cutting board and pushing the skewer down through the potato.
Place the potato on a cutting board on it’s side.
With a pairing knife, start at one end of the potato, insert the knife and slowly rotate from one end to the other as you cut, making the spiral.
It will be hard to keep a consistent size, but each slice should be about 1/8 to 1/4 inch thick.
Once done, gently spread the spirals out on the skewer and place them onto the baking sheet.
Brush potatoes with oil and sprinkle with your choice of seasoning.
Place the potatoes into the oven and bake for 35 to 45 minutes or until soft.
Remove from the oven and serve hot.
Serve these treats with ketchup, mustard, mayo, or aioli and enjoy!
Tornado Potatoes
Equipment
- 12" Skewers
Ingredients
- 3 lbs. Potatoes I used a red potato, but any potato can be used.
- Oil I used avocado oil for this recipe.
- Seasoning See notes on different spices to use. I kept it simple with just salt and pepper.
Instructions
- Preheat the oven to 400° F.
- Prepare a baking sheet with parchment paper and set aside.
- Clean the potatoes and insert a skewer into the end of the potato.
- Press the skewer all the way through the potato to the other side.
- This works the best by holding the potato on a cutting board and pushing the skewer down through the potato.
- Place the potato on a cutting board on it's side.
- With a pairing knife, start at one end of the potato, insert the knife and slowly rotate from one end to the other as you cut, making the spiral.
- It will be hard to keep a consistent size, but each slice should be about 1/8 to 1/4 inch thick.
- Once done, gently spread the spirals out on the skewer and place them onto the baking sheet.
- Brush potatoes with oil and sprinkle with your choice of seasoning.
- Place the potatoes into the oven and bake for 35 to 45 minutes or until soft.
- Remove from the oven and serve hot.
Notes
-
- Rosemary
- Smoked Paprika
- Dill
- Onion Powder
- Garlic Powder
- Basil
- Parsley
- Paprika
- Curry Powder
- Thyme
- Oregano
- Salt
- Pepper
- Or use a blend of your favorite seasonings
