Crispy Baked Potato Spirals with Garlic Herb Butter
Potato Spirals
Golden, crunchy potato ribbons seasoned with garlic and herbs. A fun and impressive snack for everyone.
There is something undeniably whimsical about a potato spiral. Known at fairs and festivals as tornado potatoes, these golden ribbons of joy are the ultimate crowd-pleaser. By slicing a humble spud into a continuous, thin coil, you increase the surface area, which means more room for butter to soak in and more edges to get irresistibly crunchy in the oven. It’s a stunning way to serve a simple side that never fails to get a wow from guests.
Making these at home is surprisingly therapeutic once you get into the rhythm of the spiral cut. The key is using a sharp knife and a steady hand to rotate the skewer as you slice. Whether you’re dusting them with a classic garlic-parmesan blend or getting adventurous with spicy Cajun seasoning, these spirals offer the perfect balance of a fluffy interior and a chip-like exterior. They’re best enjoyed hot right off the skewer, dipped into your favorite creamy aioli.
Nutrition (per serving)
Directions
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1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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2
Wash the potatoes thoroughly and pat them completely dry. Insert a long wooden skewer through the center of each potato lengthwise.
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3
Place a sharp knife at one end of the potato. Angle the knife slightly and cut until you hit the skewer. Rotate the potato on the skewer while keeping the knife at that angle to create a continuous spiral cut down the entire length.
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4
Gently pull the potato slices apart along the skewer to create space between the ribbons.
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5
In a small bowl, whisk together the melted butter, garlic powder, smoked paprika, onion powder, salt, and pepper.
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6
Brush the butter mixture generously over the potatoes, making sure to get into all the crevices between the spirals.
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7
Place the skewers on the prepared baking sheet, ensuring the potatoes aren't touching the bottom of the pan too much (you can rest the ends of the skewers on the edges of a smaller baking dish if needed).
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8
Bake for 30 to 40 minutes, turning halfway through, until the edges are golden and crispy.
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9
Remove from the oven and immediately sprinkle with grated Parmesan cheese and fresh parsley while the butter is still sizzling.
Ingredients
- Large Russet potatoes:2 pieces
- Unsalted butter, melted:3 tbsp
- Garlic powder:1 tsp
- Smoked paprika:1 tsp
- Onion powder:½ tsp
- Parmesan cheese, finely grated:¼ cup
- Salt and black pepper:to taste
- Fresh parsley, chopped:1 tbsp
Tips & Notes
- Use Russet potatoes for the crispiest results; their high starch content is perfect for baking.
- If your potatoes are too firm, soak them in hot water for a few minutes before skewering to make them more pliable.
- A smaller, sharp paring knife often gives you better control for the spiral cuts than a large chef's knife.
