Ingredients
This recipe uses a short list of everyday ingredients. Here is what you need:
- 4 medium russet or Yukon Gold potatoes
- 4 wooden skewers
- 3 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- ½ teaspoon dried oregano
- ½ teaspoon chili powder (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley, for garnish
Choosing the Best Potatoes
The potato you choose has a big effect on the final texture.
Russet potatoes are the classic choice for crispy results. They are high in starch and low in moisture, which means the exterior dries out and crisps beautifully while the inside turns light and fluffy. Their large, oblong shape also makes it easier to cut long, even spirals.
Yukon Gold potatoes are a wonderful alternative. They are slightly waxier, with a naturally buttery flavor and creamy interior. The edges still crisp up nicely, and the inside is a bit richer and denser than a russet.
Whichever you choose, look for potatoes that are firm, smooth-skinned, and relatively uniform in size and shape. Medium, evenly shaped potatoes fit neatly on a skewer and cook at the same rate. Avoid potatoes that are sprouting, soft, or green, as these can taste bitter.
Instructions
Wash and scrub the potatoes thoroughly, since the skins stay on and become wonderfully crisp. Pat them completely dry with a clean kitchen towel. Dry potatoes are easier to handle and brown better. Next, insert a wooden skewer lengthwise through the center of each potato. Go slowly and push gently, turning the potato slightly if you feel resistance. Make sure the skewer goes straight through the middle so the potato stays balanced.
This is the part that looks tricky but is surprisingly easy once you get the rhythm. Hold the potato and skewer steady on a cutting board. Place the knife at a slight angle against the potato, with the blade touching the skewer. Slowly rotate the potato while keeping the knife in place, letting the blade carve a continuous spiral around the skewer. Cut all the way down to the skewer, but not through it.
When you reach the end, gently pull the potato along the skewer to stretch the spiral into an accordion shape. Spread the slices apart so there is space between each coil. The wider the gaps, the crispier the result.
Tip: Aim for spiral slices about ¼ inch (6 mm) thick. Slices that are too thin can burn, while slices that are too thick may stay soft in the center.
In a small bowl, combine the olive oil or melted butter with the garlic powder, smoked paprika, onion powder, black pepper, salt, dried oregano, and chili powder if you like a little heat. Stir until the spices are evenly blended into a fragrant, rust-colored mixture.
Using a pastry brush, coat each potato generously with the seasoned oil. Rotate the skewer and make sure the mixture reaches between every layer of the spiral. Do not skimp here, because the oil is what creates the golden, crunchy surface. If you have extra seasoning, drizzle it over the top or brush on a second layer.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set a wire rack on top if you have one. The rack allows air to flow all around the potatoes, helping them crisp on every side.
Place the potato skewers on the rack or baking sheet, leaving space between them. Crowding traps steam and prevents crisping. If the ends of the skewers are long, you can rest them on the edges of a baking dish or roasting pan so the potatoes hang in the air for even cooking.
Bake for 35 to 45 minutes, turning the skewers halfway through. The exact time depends on the thickness of your slices and the size of your potatoes. They are ready when the inside is tender when pierced with a fork and the edges are deeply golden and crisp.
For an even crunchier finish, switch your oven to broil for the final 2 to 3 minutes. Stay close and watch carefully. The thin edges can go from perfectly browned to burnt very quickly under a broiler.
While the potatoes are still hot, sprinkle them with grated Parmesan and chopped fresh parsley. The residual heat helps the cheese cling and melt slightly, adding a salty, nutty finish.
Serve right away while the potatoes are at peak crispness. Pair them with ranch dressing, garlic aioli, spicy mayo, cheese sauce, or your favorite dip.