Korean Tornado Potatoes
featured in Fries Around the World
Thinly sliced potatoes are spiraled on a skewer, coated with spicy Korean-style seasonings, and baked until crispy and golden for a unique and addictive take on the classic potato chips.
Tasty Team
87% would make again
Under 30 minutes
Inspired by tasty.co
Under 30 minutes
Ingredients
for 4 servings
- ½ cup grated parmesan cheese (55 g)
- 1 teaspoon korean red pepper
- 1 tablespoon sugar
- 1 packet korean ramen seasoning
- 4 yukon gold potatoes
- canola oil, for frying
- salt, to taste
Special Equipment
- long wooden skewer
Nutrition Info
- Calories 392
- Fat 18g
- Carbs 46g
- Fiber 3g
- Sugar 3g
- Protein 12g
Estimated values based on one serving size.
Preparation
- In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
- Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
- Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
- Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
- Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
- While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
- Enjoy!
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