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Cheesy Tornado Potatoes

Section: Perfect Side Dishes to Complete Any Meal

These cheesy tornado potatoes are a visually stunning and deliciously crispy side dish. Spiral-cut and skewered, they’re brushed with olive oil and coated in a bold mix of Parmesan, paprika, garlic, and herbs. Baked or fried to golden perfection, they’re crunchy on the outside and tender inside. Top them with fresh parsley and extra cheese for an eye-catching finish. Serve them hot with your favorite dipping sauces like garlic aioli, sour cream, or ketchup. Whether for a party or a weekday treat, these potatoes bring excitement and flavor to the table.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Tue, 03 Jun 2025 20:53:00 GMT
A plate of tornado potatoes. Bookmark
A plate of tornado potatoes. | foodbymary.com

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.

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.
A bowl of Tornado Potatoes. Bookmark
A bowl of Tornado Potatoes. | foodbymary.com

How to Make Tornado Potatoes

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.
A plate of tornado potatoes. Bookmark
A plate of tornado potatoes. | foodbymary.com

Tips for the Best Tornado Potatoes

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

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.

Frequently Asked Questions

→ How do I create the spiral shape?

Insert a skewer through the center of the potato, then slice at an angle while rotating to form an even spiral.

→ Can I bake instead of fry them?

Yes, bake at 375°F for 30–40 minutes. For extra crispiness, broil for the last 3–5 minutes.

→ What kind of potatoes work best?

Russet potatoes are ideal due to their sturdy texture and ability to crisp up well. Yukon Gold also works.

→ What seasonings can I use?

Try paprika, garlic powder, onion powder, oregano, black pepper, and salt. You can switch it up with Cajun or ranch too.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes for crispiness.

→ Can I freeze tornado potatoes?

Yes, wrap each one individually in plastic wrap, place in a freezer bag, and freeze up to one month. Thaw before reheating.

Cheesy Tornado Potatoes

Crispy spiral potatoes packed with Parmesan, spices, and herbs. A fun, flavorful side dish for any occasion.

Prep Time
20 minutes
Cooking Time
40 minutes
Overall Time
60 minutes
Recipe Author: Maria

Dish Category: Side Dishes

Recipe Difficulty: Medium Effort

Cuisine: American

Serves: 4 Serving Size (4 tornado potatoes)

Dietary Options: Vegetarian, Gluten-Free

What You’ll Need to Cook

→ Main Ingredients

Ingredient 01 4 large russet potatoes, washed and optionally peeled
Ingredient 02 4 wooden or metal skewers

→ Seasoning Blend

Ingredient 03 3/4 cup grated Parmesan cheese
Ingredient 04 1 teaspoon paprika
Ingredient 05 1 teaspoon garlic powder
Ingredient 06 1 teaspoon onion powder
Ingredient 07 1/2 teaspoon dried oregano
Ingredient 08 1/2 teaspoon freshly ground black pepper
Ingredient 09 1/2 teaspoon kosher salt

→ Finishing Touches

Ingredient 10 1/4 cup grated Parmesan cheese, for garnish
Ingredient 11 2 tablespoons chopped fresh parsley, for garnish
Ingredient 12 2 tablespoons olive oil, for brushing

Steps to Prepare

Step 01

Insert a skewer lengthwise through the center of each potato. Peel if desired.

Step 02

Hold the skewer and slice the potato into a spiral shape by cutting at an angle while rotating the potato. Gently pull the spirals apart for even spacing.

Step 03

Combine 3/4 cup grated Parmesan, paprika, garlic powder, onion powder, oregano, pepper, and salt in a small bowl.

Step 04

Brush each spiral potato with olive oil, then coat thoroughly in the seasoning mixture, pressing gently to help adherence.

Step 05

Preheat oven to 375°F (190°C). Place potatoes on a wire rack over a baking sheet. Bake for 30–40 minutes, flipping halfway. Broil for 3–5 minutes at the end for extra crispiness.

Step 06

Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry potatoes for 6–8 minutes until golden brown and crispy. Drain on paper towels.

Step 07

Sprinkle remaining Parmesan and fresh parsley over hot potatoes. Serve immediately with sauces such as sour cream, ketchup, or garlic aioli.

Extra Cooking Tips

  1. Use a wire rack for optimal crispiness while baking.
  2. Broiling at the end enhances crunch without overbaking.
  3. Skewering through the center ensures structural integrity during cooking.

Must-Have Tools

  • Sharp knife
  • Baking sheet with wire rack
  • Mixing bowl
  • Basting brush
  • Deep fryer or heavy pot (for frying option)

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains dairy (Parmesan cheese)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 285
  • Fats: 14 grams
  • Carbs: 34 grams
  • Proteins: 9 grams