Korean Tornado Potato (Spiral-Cut Deep-Fried Whole Potato Skewer)

Name: Korean Tornado Potato (Spiral-Cut Deep-Fried Whole Potato Skewer)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potatoes 2 piece; skewers 2 piece; cooking oil 1000 ml; cheese powder 2 tsp; paprika powder 1 tsp; salt 0.5 tsp

Skewer each potato through the center, then rotate it slowly against a slightly angled knife to cut one continuous spiral with even spacing. Spread the spiral along the skewer, soak in cold water for 5 minutes, and dry it thoroughly, since wet surfaces splatter in hot oil. Fry in 1 L oil held near 170°C until golden with crisp thin edges, and season while still hot.

Quick answer

Total time: 25 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

A whole potato is turned on a skewer against the knife to cut one long spiral, then stretched out and fried in one piece.

The thin edges crunch like chips while the thicker inner part stays fluffy. For a first attempt, fix the potato firmly on the skewer and lay it flat on the board while cutting.

Ingredients

servings

IngredientAmount

potatoes2 piece

skewers2 piece

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Instructions

6 steps

1

Wash the 2 potatoes and dry them well so they do not slip.

Push 1 skewer through the center of each potato, then lay it flat on the cutting board and hold it steady.
2

Set the knife at a slight angle and rotate the potato slowly while cutting in one continuous spiral.

Keep the spacing even so the thin edges and thicker center fry at a similar pace.
3

Carefully spread the cut potato along the skewer.

Soak it in cold water for 5 minutes to remove surface starch, then drain and dry it thoroughly.
4

Pour 1000 ml of cooking oil into a deep pot and heat it to 170C.

Check the potatoes once more and pat away any moisture, since wet surfaces can splatter in hot oil.
5

Lower each potato into the oil and keep the heat around medium so the oil stays near 170C.

Fry until golden and the thin edges look crisp, then lift out and drain well.
6

While the surface is still hot and lightly oily, sprinkle evenly with 2 teaspoons cheese powder, 1 teaspoon paprika powder, and 1/2 teaspoon salt. Serve right away before the coating loosens.