Tornado Potato
Both husband and I found this easy 15-minute tornado potato tasted even better than the viral 15-hour potatoes! 🥔
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.