Both husband and I found this easy 15-minute tornado potato tasted even better than the viral 15-hour potatoes! 🥔
What Is Tornado Potato?
Tornado potato, also known as twisted or spiral potato, is a popular street food made from a large potato that is cut into a spiral shape, skewered on a bamboo stick, and deep-fried until crispy. It can be seasoned with various spices or sauce, adding flavor to the crispy exterior.
The name likely originated due to the visual similarity of the twisted potato on a stick to the swirling shape of a tornado.
The simplest method for achieving a spiral or twisted cut on a potato is using a tornado potato cutter. Nevertheless, I completely understand if you prefer not to invest in an additional tool for just one dish. No need to worry – in this recipe, I’ll show you an easy method to safely and quickly cut a tornado potato using only two chopsticks.
EQUIPMENT
- Cutting board and Knife
- 2 Chopsticks
- 3 Bamboo skewers
- 1 medium pot for deep frying
INGREDIENTS
- 3 russet potatoes
- cooking oil (Use oils with high smoke points for deep frying. E.g. canola oil, vegetable oil, peanut oil, corn oil, sunflower oil …)
- salt and pepper (Or other seasonings of your choice)
INSTRUCTIONS
1. Peel the potatoes, cut off the edges to shape them into large cuboids.
2. Put a potato on a cutting board, align two chopsticks on either side of the potato, and proceed to slice the potato into 2mm to 4mm thick sections (see Note below). Cut the potato from one end to the other, ensuring not to cut through the potato by guiding the knife down to the level of the chopsticks.
- Note: If you like a crispier texture, slice the potatoes thinly (around 2mm) to achieve a result akin to crunchy potato chips after deep-frying. Conversely, if you prefer your tornado potatoes to have a delightful contrast between the crispy exterior and the softer interior, cut them into thicker slices (around 4mm).
3. Invert the potato, and at a 45° angle to the center line, slice it into 2mm to 4mm thick sections from end to end, ensuring not to cut all the way through with the assistance of chopsticks.
4. Insert a skewer through the bottom of the potato. Push it all the way through. Gently pull the potato up the skewer, straightening out the spiral to achieve the tornado shape. Make sure the potato is secured firmly on the skewer.
5. Preheat the cooking oil in a deep pan to around 350-375°F (175-190°C). Carefully lower the skewered potato into the hot oil. Fry it for about 5 to 10 minutes (depending on the thickness of the potato slices) until it turns golden brown and crispy.
6. Use tongs to remove the cooled potato from the oil and place it on a cooling rack to drain any excess oil. Repeat until all the potatoes are cooked. Sprinkle the fried potatoes with salt, pepper, ketchup or other seasonings of your choice. Serve hot.
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Tornado Potato
Equipment
- 1 Cutting board and Knife
- 2 Chopsticks
- 3 Bamboo skewers
- 1 medium pot for deep frying
Ingredients
- 3 russet potatoes
- cooking oil (Use oils with high smoke points for deep frying. E.g. canola oil, vegetable oil, peanut oil, corn oil, sunflower oil …)
- salt and pepper (Or other seasonings of your choice)
Instructions
- Peel the potatoes, cut off the edges to shape them into large cuboids.
- Put a potato on a cutting board, align two chopsticks on either side of the potato, and proceed to slice the potato into 2mm to 4mm (see Note 1 below) thick sections. Cut the potato from one end to the other, ensuring not to cut through the potato by guiding the knife down to the level of the chopsticks.
- Invert the potato, and at a 45° angle to the center line, slice it into 2mm to 4mm thick sections from end to end, ensuring not to cut all the way through with the assistance of chopsticks.
- Insert a skewer through the bottom of the potato. Push it all the way through. Gently pull the potato up the skewer, straightening out the spiral to achieve the tornado shape. Make sure the potato is secured firmly on the skewer.
- Preheat the cooking oil in a deep pan to around 350-375°F (175-190°C). Carefully lower the skewered potato into the hot oil. Fry it for about 5 to 10 minutes (depending on the thickness of the potato slices) until it turns golden brown and crispy.
- Use tongs to remove the cooled potato from the oil and place it on a cooling rack to drain any excess oil. Repeat until all the potatoes are cooked. Sprinkle the fried potatoes with salt, pepper, or other seasonings of your choice. They can also be served with ketchup. Serve hot.
Video
Notes
1. Thickness of potato slices
If you like a crispier texture, slice the potatoes thinly (around 2mm) to achieve a result akin to crunchy potato chips after deep-frying. Conversely, if you prefer your tornado potatoes to have a delightful contrast between the crispy exterior and the softer interior, cut them into thicker slices (around 4mm).
Hello. I was wondering if you could use an air fryer instead of a pot of oil. Thank you!
Hi did you try it using air fryer? I was thinking of trying that 🙂
greatest thing i have ever tryed in my life