While Tornado Potato Fries go by many different names, they are all pretty much the same thing.
We start with a fresh Idaho Potato and then spiral slice around an 18 inch wooden skewer. From there, it goes into the fryer until it has a texture that is firmer than fresh cut fries but not quite crisp like a potato chip. Once we remove it from the fryer, we season it with your choice of one or more seasonings. Tornado Potato Fries in Athens Ohio has the following seasonings to choose from:
- Sour Cream and Chives
- White Cheddar
- Parmesan Garlic
- Bacon and Cheddar
- BBQ
- Ranch
- Jalapeno
- Cajun
- Dill
- Beer
- Cinnamon and Sugar
- Salt
Tornado Potato Fries are truly an International food!
It is widely believed that the spiral sliced potato on a stick originated in Seoul, South Korea as a street vendors' snack. A simple internet search will lead you to locations throughout Asia, Africa, Europe and North America. The Tornado Potato has become widely popular in many small fairs, festivals, and street parties.
Ingredients
for 2 servings
- 2 medium Yukon potatoes
- ¼ cup butter (60 g), melted
- 1 cup grated parmesan cheese (100 g), plus more for serving
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- Chopped fresh parsley, for garnish
Special Equipment
- 2 wooden skewers
Preparation
- Preheat the oven to 325ºF (160ºC).
- Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
- Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
- In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
- Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
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