Air Fryer Tornado Potatoes
Crispy, golden, and loaded with smoky seasoning, these homemade Tornado Potatoes are easier to make than they look and way better than the ones from the cart. Made in the air fryer with just a handful of pantry spices and no special tools, they make the perfect snack, appetizer, or fun side dish.
Ingredients
- 4 small potatoes about 3 oz (80 g) each
- 2-3 tablespoon neutral oil
- ⅓ teaspoon salt
- ½ teaspoon garlic powder
- ¾ teaspoon paprika
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- 1 tablespoon grated Parmesan cheese for garnish
- ½ teaspoon dried parsley for garnish
Instructions
- Wash and scrub the potatoes clean, then pat completely dry.
- Place each potato between two chopsticks. Using a sharp knife, make straight cuts along one side, slicing down until the knife touches the chopsticks so you don’t cut all the way through. The thinner the cuts, the crispier the potato will be.
- Flip and make diagonal cuts on the other side, just deep enough to meet the previous cuts. Cutting all the way through works too but gives a checkered pattern inside rather than a clean spiral.
- Carefully insert a skewer through the center of each potato, going from one end to the other. Gently stretch each potato along the skewer to create an even spiral shape.
- Place the skewered potatoes in a bowl of cold water and soak for 10–15 minutes to remove excess starch. Drain well, let them sit for a couple of minutes, then pat completely dry to help the seasoning stick.
- Meanwhile in a small bowl, mix oil, salt, garlic powder, paprika, dried parsley, and oregano. Brush the seasoning evenly over each potato, making sure it gets between the slices.
- Preheat the air fryer to 375°F (190°C). Place the potatoes in the air fryer basket in a single layer. Air fry for 10 minutes.
- Increase the temperature to 400°F (200°C) and air fry for another 3–5 minutes, or until the edges are crisp and golden and the centers are tender.
- Remove from the air fryer and immediately sprinkle with Parmesan cheese and dried parsley. Serve warm.
Video
Notes
- Oven: Bake at 425°F (220°C) on a wire rack set over a baking sheet for 25-30 minutes, flipping halfway through, until crispy and golden.
- Storage & Reheating: These are really best eaten fresh straight out of the air fryer. Leftovers can be stored but the texture suffers significantly, so I'd recommend only making as many as you'll eat in one go. If you do have leftovers, re-crisp in the air fryer at 375°F (190°C) for 3-4 minutes. Avoid the microwave as it will make them soggy.
Nutrition
Calories: 201kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1mgSodium: 227mgPotassium: 734mgFiber: 4gSugar: 1gVitamin A: 202IUVitamin C: 34mgCalcium: 35mgIron: 1mg
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