Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Korean Tornado Potatoes

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

Inspired by


for 4 servings

  • ½ cup
    grated parmesan cheese (55 g)
  • 1 teaspoon
    korean red pepper
  • 1 tablespoon
  • 1 packet korean ramen seasoning
  • 4 yukon gold potatoes
  • canola oil, for frying
  • salt, to taste

Special Equipment

  • long wooden skewers
    Calories 314
    Fat 15g
    Carbs 36g
    Fiber 2g
    Sugar 3g
    Protein 8g

Estimated values based on one serving size.



  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!