Twisted Spud Recipe

Select and prepare

Choose 4 large, evenly shaped russet potatoes (about 7–9 oz each). Wash and scrub them thoroughly to remove dirt. Pat dry.

Skewer and spiral-cut

Push one soaked wooden skewer lengthwise through the center of each potato, leaving a 1-inch skewer exposed at each end. Using a sharp knife or a spiral cutter if available: make a shallow angled cut starting at one end and rotate the potato as you cut to create a continuous spiral slice about 1/8–3/16 inch thick. Be careful not to cut through the skewer. If using a knife, rotate the potato slowly while maintaining an even angle to keep uniform thickness.

Soak to remove starch

Place the spiral-cut potatoes in a bowl of cold water with 2 tsp kosher salt and soak for 20–30 minutes. This removes surface starch and helps crisping. After soaking, drain and rinse under cold running water until water runs clear. Pat each potato thoroughly dry with clean kitchen towels or paper towels.

Heat oil

Pour about 1–1.5 cups neutral oil into a high-sided skillet or heavy pot so it reaches approximately 1–1.5 inches depth. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of potato—bubbles should form steadily and the piece should sizzle and float.

Fry the spirals

Carefully place one or two spiral-skewered potatoes into the hot oil (do not overcrowd). Fry 3–5 minutes, turning occasionally with tongs, until the outside is golden and edges are crisp. If the outer surface browns too quickly before inner areas cook, reduce heat slightly and fry a bit longer. Remove potatoes and let them drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining potatoes.

Optional double-fry for extra crisp

For maximum crispness: after the first fry and a 3–5 minute rest, increase oil temperature to 375°F (190°C) and fry each spiral a second time for 1–2 minutes until deep golden and extra crisp. Drain well.

Mix the dust

While potatoes are frying, combine 3 tbs finely grated Parmesan, 2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp dried parsley (optional), and 1/2 tsp black pepper in a shallow bowl or small bowl. Stir to blend evenly.

Brush with butter

Brush each hot spiral lightly with about 1 tablespoon melted butter (or olive oil) so the dust adheres. Work quickly while potatoes are hot.

Dust the spirals

Generously sprinkle the garlic-parmesan mixture over the hot, butter-brushed spirals, getting the seasoning into the grooves. Use a small spoon or shaker to distribute evenly. Gently tap off any excess seasoning back into the bowl for reuse.

Finish with salt

Season lightly with 1 tsp fine sea salt (adjust to taste) while still hot so it sticks.

Serve

Arrange the twisted spuds on a platter. Serve immediately while hot and crisp with optional lemon wedges for a squeeze of brightness and a dipping sauce of your choice (garlic aioli, ketchup, or ranch).

Storage

If not serving immediately, keep finished spirals in a single layer on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes to maintain crispness. Leftovers will soften; re-crisp in a 400°F (205°C) oven for 6–8 minutes.