Mini Tornado Potatoes

These Mini Tornado Potatoes are such good fun to make. Most importantly they taste absolutely delicious too!

I know, could these potatoes be any more ‘extra’ if they tried? Like, can we not just eat normal potatoes anymore? The answer is no, no we cannot. I want potatoes that look like slinkies and I want them now… But seriously, look how cute they are!

Tornado Potatoes

You must have seen those giant tornado potatoes out and about? Also known as ‘Spiral Potatoes’. I actually first came across them at a market, huge things they were! Dipped in a deep fat fryer and slathered in a powdery seasoning.

Anywho, even if you have no idea what I’m talking about, you’re looking at a mini, much healthier and tastier version (eek, am I allowed to say that?). I did wonder at first how these tornado potatoes were made, but after a little experimenting and some common sense, I realised how easy it was.

Tips for making Tornado Potatoes

• Type of Potato – Because these are ‘mini’ we’re going to use baby potatoes. Try and use potatoes that are all a similar size, just so they cook at an even rate.
• Wooden Skewer – You’ll be using a skewer to spiralize the potatoes, and I recommend using wooden ones over metal. Metal just gets way too hot and getting the potatoes off the skewers once they’re cooked is a nightmare. Plus you’ll scratch the metal with the knife as you spiralize the potatoes.
• Small Sharp Knife – Trying to make mini tornado potatoes with a giant knife is tricky. A small sharp knife will do the trick.
• Gently does it – As you pierce the potatoes and push them down the skewer, you might find gently twisting them down will work easier. Also just be gentle when you spread out the potatoes before baking, just so they don’t tear.

Process shots: pierce potato and twist to bottom of skewer (photo 1), start at the tip and slice in a downward spiral (photo 2), gently spread out a little (photo 3), repeat until skewer is full (photo 4).

Cooking Tornado Potatoes

As I mentioned, the great thing about mini tornado potatoes is that you can bake them instead of deep frying them; and they still come out super crispy!

Tornado Potato Seasoning

You can really season them however you fancy. Here I use a simple combo of garlic powder, salt and black pepper. I recommend mixing in the seasoning and oil, then using a brush to coat the potatoes, just so you can cover all the inside of the potato, not just the outside.

Process shots: space skewers out on a baking tray and brush with seasoning/oil (photo 1), bake until deep golden & crispy (photo 2).

Serving Mini Tornado Potatoes

I love these served as Finger Food with a Dip, but they work great as a Side for a Dinner too. Here are some of my favourite dips to go alongside:

Dips for Tornado Potatoes

• Blue Cheese Dip
• Sour Cream and Chive Dip
• Cheese and Chive Dip
• Onion and Garlic Dip

Alrighty, let’s tuck into the full recipe for these mini tornado potatoes shall we?!

How To Make Mini Tornado Potatoes (Full Recipe & Video)

5 from 7 votes

Mini Tornado Fries

By: Chris Collins

These Mini Tornado Potatoes are such good fun to make. Most importantly they taste absolutely delicious too!

Prep: 20 minutes mins

Cook: 35 minutes mins

Total: 55 minutes mins

Servings: 4

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Equipment

• 5 Wooden Skewers
• Small Sharp Knife
• Large Baking Tray
• Small Pot & Brush

Ingredients 

1x2x3x

• ▢ 20 Baby Potatoes, (approx 1.4lb/650g)
• ▢ 1.5 tbsp Olive Oil
• ▢ 1/4 tsp EACH: Salt, Garlic Powder
• ▢ 1/8 tsp Black Pepper

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Instructions 

• Preheat oven to 200C/400F.
• Pierce a potato and push it down to the bottom of the skewer (you might find this easiest by twisting the potato down instead of forcefully pushing). Starting at the tip, begin slicing in a downward spiral, making sure the blade of the knife stays touching the skewer at all times. Repeat with 3 more potatoes on the same skewer, leaving a small gap between each potato. Gently spread the potatoes apart a little, whilst making sure they don't tear. Repeat with the remaining 4 skewers.
• In a small pot combine 1.5 tbsp olive oil with 1/4 tsp salt & garlic powder and 1/8 tsp black pepper.
• Space out the skewers on a baking tray and brush them all over with the oil. Place in the oven for around 35mins, or until deep golden and crispy, turning once halfway. Timings will depend on the size of the potatoes, so just be vigilant.
• When cool enough to handle, gently push the potatoes off of the skewers. Serve up and enjoy!

Video

Notes

a) Skewers - Be careful when initially pushing the skewer through each potato. As mentioned in the recipe, you'll get a better result by gently twisting it instead of forcing it through.

b) Uniformed sizing - Try and get similar-sized potatoes so they cook at an even rate. If there are some discrepancies in size at least make sure each skewer has similar-sized potatoes. That way you can take out the skewers that cook quicker.

c) Seasoning - You can really season them however you fancy, I'm just keeping it fairly simple here!

d) Serving - I love these served as Finger Food with a Dip, but they work great as a Side for a Dinner too.

e) Calories - Based on one serving with no dip.

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Nutrition

Calories: 171kcal | Carbohydrates: 28.6g | Protein: 3.33g | Fat: 5.23g | Saturated Fat: 0.745g | Polyunsaturated Fat: 0.605g | Monounsaturated Fat: 3.707g | Trans Fat: 0.002g | Sodium: 155mg | Potassium: 688mg | Fiber: 3.6g | Sugar: 1.27g | Vitamin A: 4IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 1.32mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For more similar recipes check out these beauties:

Baby Potato Recipes

• Mini Hasselback Potatoes
• Mini Twice Baked Potatoes
• Roasted Baby Potatoes
• Crispy Smashed Potatoes

If you loved this Mini Tornado Potatoes recipe be sure to Pin it for later! Made the recipe or got a question? Let me know in the comments and pick up your free ecookbook along the way!