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Korean Tornado Potatoes

by Kiano Moju, Matthew Johnson and Alix Traeger featured in Fries Around the World

Inspired by tasty.co

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 skewers

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Preparation

  1. In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
  2. 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.
  3. 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.
  4. Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
  5. Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
  6. While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
  7. Enjoy!
 

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