Crispy spiral potatoes snack (Print Version)

Golden spiral potatoes roasted and seasoned for a crispy, flavorful snack or side dish.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes
02 - 1 tablespoon lemon juice (optional, to prevent browning)

→ Oil & Seasonings

03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon onion powder
07 - ½ teaspoon chili powder (optional, for heat)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and scrub potatoes thoroughly, leaving the skins on to enhance crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, cut each potato in a continuous spiral motion while rotating it. Gently stretch the spiral along the skewer.
05 - If desired, soak spiralized potatoes in water mixed with lemon juice for 5 minutes. Drain and pat dry.
06 - Combine olive oil with garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper in a small bowl.
07 - Brush the seasoned oil evenly over all sides of each potato spiral.
08 - Place skewered potatoes on the prepared baking sheet, ensuring they are elevated and not touching the surface for even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until the potatoes are golden brown and crispy.
10 - Remove from oven and sprinkle with Parmesan cheese and chopped parsley if desired. Serve immediately.

# Additional Tips::

01 -
  • The outside gets impossibly crispy while the inside stays creamy, like you've cheated nature somehow.
  • People think you spent hours when you really spent 15 minutes spiraling potatoes and brushing them with oil.
  • One potato becomes an entire hand-held snack that feels fancy and substantial without any fuss.
02 -
  • The spiral must be dry before it goes into the oven, or you'll steam the potatoes instead of crisping them, and that's a regret you'll taste with every bite.
  • Lifting one skewer halfway through isn't just about flipping—it's about breaking any spots where the spiral might be sticking, which keeps the air moving and the crisping happening evenly.
03 -
  • Soak your wooden skewers for 30 minutes before using them so they don't char in the oven and become impossible to hold.
  • If one spiral breaks while you're cutting, don't panic—serve it as a pile of crispy potato ribbons, which honestly might be even better than the perfect spiral.
Go Back