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Air Fryer Tornado Potatoes
Mexican Recipes

Air Fryer Tornado Potatoes

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These air fryer tornado potatoes turn ordinary potatoes into a crisp, street-food-style snack without deep frying. The spiral cut helps every edge crisp up while staying fluffy in the centre. A quick seasoning of oil, smoked paprika, garlic powder, and salt keeps the flavour savoury and kid-friendly. Serve them straight from the fryer with yogurt dip, sour cream, or your favourite sauce.

Method

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  1. Peel the potatoes and thread each one onto a skewer. Carefully cut each potato in a spiral from top to bottom, then gently fan out the slices along the skewer.
  2. Place the spiral potatoes in cold water for 10 minutes to remove excess starch. Drain and pat completely dry with kitchen paper.
  3. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this seasoning mix all over each potato spiral.
  4. Preheat the air fryer to 190°C. Arrange the skewers in a single layer with space between each one.
  5. Air fry for 18 to 22 minutes until golden and crisp, turning once halfway through cooking for even colour.
  6. Transfer to a plate, sprinkle with chopped parsley if using, and serve hot with your preferred dip.

Ingredients

  • 1 tbsp Olive Oil
  • 1 tbsp Fresh parsley finely chopped, for garnish (optional)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Ground black pepper
  • 4 Large potatoes peeled, spiral-cut on skewers
  • 1 tsp Garlic Powder

Notes

Soak the spiral-cut potatoes in cold water for 10 minutes, then dry well for the best crunch.
If your air fryer basket is small, cook in batches so the potatoes have space for airflow.
Swap smoked paprika for chilli powder or peri-peri seasoning if you want extra heat.

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