5 Ingredients or Fewer

The Not So "Tornado" Potato....just forĀ fun!

June  5, 2011
4 Ratings
Author Notes

While browsing, I saw a picture of what was touted as a Tornado Potato, a whole potato spiral cut and wrapped around a skewer and then deep fried Said to have originated in Seoul, South Korea, this potato is now showing up around the USA at fairs and festivals. There is a special cutter you can buy for this or if you have patience you can spiral cut the potato by hand. Having neither the cutter or patience, I decided to string the potato slices on a bamboo skewer and then fry them. Season them with salt and pepper or Greek or Cajun seasoning...whatever you like. The kids will love eating their "fries" on a stick. —inpatskitchen

  • Makes 4 skewers
  • 8 larger baby Yukon Gold potatoes
  • Vegetable oil for a deep fryer or tall pot
  • 4 12 inch bamboo skewers
  • Salt, pepper, Cajun seasoning, Greek seasoning, Parmesan cheese, garlic powder or whatever your heart desires for seasoning
In This Recipe
  1. Leaving the skins on, slice the potatoes about 1/4 inch and slide the equivalent of two sliced potatoes on each skewer.
  2. Heat the vegetable oil to about 360F and place the skewers in the pot or fryer, leaving the bottom of the skewer( the flat end)exposed. Fry for 5 to 6 minutes and remove and set on paper toweling.
  3. Bring the oil back up to 360F and re-fry the potatoes until they crisp up.
  4. Season and enjoy!

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!