This recipe for Air Fryer Tornado Potatoes started as a weekend experiment to make a festive, shareable snack for a backyard movie night. I first tried the spiral cut technique years ago at a street food stall while traveling, and I wanted to recreate that crisp, threaded presentation at home without deep frying. After a few trials with different potatoes and timings, the air fryer method emerged as the quickest, cleanest path to perfectly crisp, golden spirals with tender centers. The finished potatoes are crunchy on the outside, tender inside and elegantly presented on a skewer — they feel more special than a simple baked potato yet are easy enough for weeknights.

What I love about this version is how forgiving it is: the seasoning is simple — olive oil, garlic powder, salt and pepper — so each potato’s natural flavor remains front and center. The spiral cut gives maximum surface area for crisping, and the air fryer circulates heat so you get even color and texture without a vat of oil. The first time I served these, my family dipped them into a garlicky aioli and cheered at every crackle — even my youngest declared them "party potatoes." They work as an appetizer, snack, or side to grilled meats and salads, and they photograph beautifully, which is why I keep coming back to this technique.

Ingredients

• Russet or golden potatoes (4–5 medium): Choose firm, evenly shaped potatoes so the skewer runs straight through the center. Russets give a fluffy interior and crisp exterior; goldens hold a slightly creamier texture. Avoid very large or irregularly shaped potatoes — aim for 6–8 ounces each for even cooking.
• Olive oil (2 tablespoons): A neutral extra-virgin works fine; it helps the seasoning adhere and encourages browning. Two tablespoons coat 4–5 potatoes when brushed inside and out.
• Garlic powder (1 tablespoon): Provides immediate flavor without adding moisture. Opt for a good-quality jarred powder or freshly dehydrated garlic for a cleaner garlic note.
• Salt (1 teaspoon) and black pepper (1 teaspoon): Use kosher salt if you prefer a milder saltiness; adjust to taste. Freshly ground pepper gives the best aromatic finish.
• Kabob skewers (wooden or metal): Metal skewers are reusable and easy to trim; wooden skewers work but soak them briefly if using the oven instead of the microwave first to prevent scorching.
• Optional garnish — fresh parsley: A scattering of chopped parsley adds color and fresh herbal lift; finely grate a little Parmesan if you want a cheesy finish.

Instructions

Prepare the potatoes: Wash and dry each potato thoroughly, scrubbing the skin to remove dirt. Pierce the long sides with a skewer lengthwise through the center so the potato is threaded on the skewer like a staff. Microwaving the potatoes for 60–90 seconds softens them slightly, making the spiral cuts cleaner and reducing the risk of the potato breaking when you slice. Cut the spiral: Using a sharp knife, angle the blade and make a continuous corkscrew-style cut from one edge to the other, keeping the knife perpendicular to the skewer and cutting down to the skewer. Rotate the potato as you go so the spiral is even; visual cues are a uniform width of ringlets along the skewer. It helps to steady the skewer on a towel while cutting to prevent slipping. Separate and expand: Gently loosen the rings by pulling them outward along the skewer to create even spacing. If the skewer is too long for your air fryer basket, trim the skewer to fit, leaving enough length to hold it comfortably. The goal is even air circulation around each spiral for uniform crisping. Brush and season: Use a pastry brush to coat each potato inside and out with olive oil. Sprinkle garlic powder, salt and pepper evenly over the surface, rubbing the seasoning into the crevices of the spiral so it adheres. The oil is key to achieving deep golden color and crisp edges. Air fry: Arrange the skewered potatoes in a single layer in the air fryer basket, leaving space between them. Air fry at 400°F for 15–18 minutes, checking halfway and rotating or flipping if your air fryer has hot spots. Cook until the outside is golden and crisp and the interior yields when pierced with a fork. Depending on basket size you may need to cook in batches. Cool and serve: Carefully remove skewers with tongs and let cool for a couple of minutes. Sprinkle with chopped parsley if desired and serve warm with dips like garlic aioli, ketchup, or sour cream. Repeat the process until all potatoes are cooked.

Storage Tips

Store cooled spirals in an airtight container in the refrigerator for up to 3 days. To retain crispness, avoid sealing them with wet toppings; instead store plain and add garnishes just before serving. Reheat in the air fryer at 350°F for 4–6 minutes — flipping once — or in a preheated oven at 375°F on a rimmed baking sheet for 8–10 minutes. Freezing is possible: flash-freeze spirals on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the air fryer for best texture, adding a minute or two to the cook time.

Ingredient Substitutions

If you don’t have russets or goldens, use Yukon golds for creamier texture or red potatoes for a firmer bite; note that waxy varieties may yield less fluffy interiors. Swap olive oil for avocado oil for a higher smoke point or melted butter for a richer finish (not vegan). Replace garlic powder with 1 teaspoon granulated garlic or use a mix of herbs — rosemary and thyme pair beautifully. For a spicy twist, sprinkle cayenne or smoked paprika; for a cheesy finish, grate 2 tablespoons of Parmesan over the cooked spirals while still hot.

Serving Suggestions

These skewered spirals shine as an appetizer with dipping sauces: garlic aioli, sriracha mayo, or tangy yogurt dip. Serve alongside grilled steak or chicken for a playful side, or pile them on a platter with roasted vegetables for a vegetarian spread. Garnish with chopped parsley, chives, or flaky sea salt and a squeeze of lemon for brightness. For a party, offer a topping station with grated cheese, smoked paprika, chopped bacon bits and creamy sauces so guests can customize their skewers.

Cultural Background

The spiral-cut potato is a street-food favorite in several countries, often seen at fairs and night markets where vendors cook skewered potatoes over fryers or grills. The concept of maximizing surface area for crunch is a simple technique found in global snacks — from Japanese spiral-cut sweet potatoes to Korean-style twisted potatoes dusted with spicy seasoning. Using an air fryer modernizes the method for home kitchens, keeping the playful aesthetic while reducing oil use. This adaptation blends street-food theatrics with everyday practicality.

Seasonal Adaptations

Spring and summer: top with lemon zest and chopped fresh herbs like dill or parsley and serve with lighter sauces such as tzatziki. Fall and winter: swap garlic powder for smoked paprika and serve with warm cheese dip or a roasted garlic aioli. For holiday parties add shaved truffle or truffle oil sparingly for an indulgent finish. The recipe scales well for outdoor cookouts and indoor celebrations; simply adjust batch timing based on your air fryer capacity.

Meal Prep Tips

For make-ahead convenience, prepare and skewer the potatoes up to a day ahead, storing them covered in the fridge after brushing with oil. Par-cook (microwave softening only) and refrigerate; when ready to serve, air fry until crisp to finish. If you routinely meal prep, par-roast a tray of spirals, cool and portion into single-serve containers for lunches, then re-crisp in the air fryer or oven right before eating. Use parchment or silicone mats for easy cleanup when reheating in the oven.

Final thought: these tornado potatoes are proof that simple techniques and a little presentation can turn humble ingredients into something memorable. Try them for your next gathering — they always spark smiles and conversation.