Tornado Potato
Crispy spiral-cut potato on a stick, seasoned with gochugaru and sesame. A fun Korean street food that's crunchy on the outside and tender within.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 3g
Ingredients
- 2 whole large russet potatoes
- 1 quart vegetable oil for frying
- 1 tablespoon Korean red chili flakes (gochugaru)
- 1 tablespoon sesame seeds (white or black)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon white sugar
Instructions
- 1
Scrub 2 large russet potatoes under cold running water to remove any dirt, then pat dry with paper towels. Peel each potato completely using a vegetable peeler, working from top to bottom until no brown skin remains.
- 2
Insert a wooden or metal skewer lengthwise through the center of each potato, pushing it all the way through so the potato is firmly secured on the stick — this is your handle and the structure that holds the potato together while you spiral it.
- 3
Using a sharp knife, cut the potato in a spiral motion, rotating the skewer slowly while slicing downward at a slight angle. Aim for slices about 1/8-inch thick that stay connected as one long spiral — work carefully and steadily. Stop slicing about 1/2 inch before you reach the bottom to avoid cutting through the potato completely.
- 4
Gently stretch the spiral cut slightly so the layers spread apart evenly — this exposes more surface area for crisping. Place each spiraled potato on a paper towel and pat dry thoroughly; excess moisture will prevent proper browning.
- 5
In a small bowl, combine 1 tablespoon Korean red chili flakes (gochugaru), 1 tablespoon sesame seeds, 0.5 teaspoon salt, 0.25 teaspoon garlic powder, and 0.5 teaspoon white sugar. Mix well and set the seasoning blend aside.
- 6
Pour 1 quart of vegetable oil into a deep heavy-bottomed pot or deep fryer and heat to 350°F (175°C) — use an instant-read thermometer to verify the temperature. The oil is ready when it shimmers and a small piece of potato sizzles immediately upon contact.
- 7
Carefully lower the first spiraled potato into the hot oil, holding the skewer handle above the surface. Fry for 6-8 minutes, rotating the skewer every 2 minutes to ensure the potato browns evenly on all sides — you should hear a steady, gentle sizzle. The spirals should turn golden-brown and crispy, and when you poke a thickest section with a fork, it should be tender.
- 8
Using tongs or a slotted spoon, lift the potato from the oil and hold it over the pot for 5 seconds, tilting slightly so excess oil drains back into the pot. Transfer to a paper towel-lined plate and rest for 1 minute so the exterior becomes extra crispy.
- 9
While the potato is still hot, sprinkle 1.5 teaspoons of the seasoning blend over both sides of the spiral, coating it generously — the heat will help the spices adhere and bloom their flavors. Repeat steps 2-4 with the second potato.
- 10
Transfer each tornado potato to a serving plate while still warm, with the skewer standing upright so the spiral displays beautifully. Serve immediately as a snack or appetizer — the crispy exterior and fluffy interior are best enjoyed while piping hot.
Tools you’ll need
- vegetable peeler
- sharp chef's knife
- wooden or metal skewers (2)
- paper towels
- small mixing bowl
- deep heavy-bottomed pot or deep fryer
- instant-read thermometer
- tongs or slotted spoon
- plate
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