Ingredients:

  • 2 medium Russet potatoes (about 6-8 ounces/170-225g each)
  • 2 wooden skewers (soaked in water for at least 30 minutes)
  • Vegetable oil, for deep frying (about 4-6 cups/950ml-1.4L)
  • Salt, to taste (about ½ tsp / 2.5ml)
  • 1 tablespoon/15ml grated Parmesan cheese (optional)
  • 1 teaspoon/5ml paprika (optional)
  • ½ teaspoon/2.5ml garlic powder (optional)
  • ½ teaspoon/2.5ml onion powder (optional)
  • ¼ teaspoon/1.25ml cayenne pepper (optional)
  • Ketchup (optional)
  • Mustard (optional)
  • Mayonnaise (optional)

Instructions:

  1. Wash and thoroughly dry potatoes.
  2. Carefully insert a skewer lengthwise through the centre of each potato.
  3. Hold the skewer firmly. Carefully angle the potato with your left thumb, and then gently and firmly angle the potato upwards with your right thumb to cut a continuous spiral around the potato, using a sharp knife.
  4. Gently pull and stretch the potato spiral along the skewer, creating spaces between the slices.
  5. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accuracy.
  6. Carefully lower the tornado potato into the hot oil. Fry for 5-7 minutes, or until golden brown and crispy. Flip occasionally to ensure even cooking.
  7. Remove the potato from the oil and place it on paper towels to drain excess oil. Immediately sprinkle with salt and your choice of seasonings.
  8. Serve hot and enjoy! Optional: Drizzle with your favorite sauce.