K-FOODRECIPE
Menu
Recipes Saved recipes
Recipes
Street food · Korean home cooking

Oven tornado potatoes (rest-stop style)

A home oven version of the spiral potato sold at Korean rest stops. Spreading the thin slices makes crisp edges without needing a large pot of frying oil.

60 min2 servings6 stepsDifficulty: Intermediate
Oven tornado potatoes (rest-stop style)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Choose firm potatoes of similar size. An adult should cut the spiral with a sharp knife and use oven-safe metal skewers.

  • Substitute available

    If Neutral cooking oil is unavailable

    Use instead
    Melted unsalted butter
    Substitute quantity
    1 level eating spoonReference quantity: 14 g

    Brush on in the same way. Butter browns faster, so watch the edges and loosely cover with foil if needed.

  • Optional

    May be omitted for a less salty snack. If using salty cheese, start with half the salt.

  • Optional

    May be omitted; it adds colour and mild pepper aroma.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Sprinkle only after baking; it contains milk and can add salt.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Preheat the oven to 200°C, or 190°C with a fan. Scrub the potatoes under running water and dry well. Carefully push an oven-safe metal skewer through the centre of each potato lengthwise; keep fingers away from the point.

    Preheat the oven to 200°C, or 190°C with a fan. Scrub the potatoes under running water and dry well. Carefully push an oven-safe metal skewer through the centre of each potato lengthwise; keep fingers away from the point.

  2. Step 2

    Step 2: Rest one skewered potato on a stable board. Starting at one end, hold the knife at a slight angle and cut a continuous spiral about 2–3 mm thick while slowly rotating the potato. Stop each cut just before the skewer; do not force the blade against metal.

    Rest one skewered potato on a stable board. Starting at one end, hold the knife at a slight angle and cut a continuous spiral about 2–3 mm thick while slowly rotating the potato. Stop each cut just before the skewer; do not force the blade against metal.

  3. Step 3

    Step 3: Gently spread the spiral along the skewer, leaving small gaps between slices without breaking them. Rinse off loose starch briefly and dry thoroughly with kitchen paper, including between the slices.

    Gently spread the spiral along the skewer, leaving small gaps between slices without breaking them. Rinse off loose starch briefly and dry thoroughly with kitchen paper, including between the slices.

  4. Step 4

    Step 4: Mix the oil with salt, paprika and garlic powder if using. Brush a thin layer over all surfaces and between the slices. Lay the skewers on a rack over a baking tray so hot air can reach around them.

    Mix the oil with salt, paprika and garlic powder if using. Brush a thin layer over all surfaces and between the slices. Lay the skewers on a rack over a baking tray so hot air can reach around them.

  5. Step 5

    Step 5: Bake for 30–40 minutes, turning once halfway through, until the edges are golden and the thickest potato is tender when pierced. Bake a little longer if needed; thick slices take longer. Use oven gloves because the metal skewers are very hot.

    Bake for 30–40 minutes, turning once halfway through, until the edges are golden and the thickest potato is tender when pierced. Bake a little longer if needed; thick slices take longer. Use oven gloves because the metal skewers are very hot.

  6. Step 6

    Step 6: Let cool for a few minutes. Add the Parmesan if using, then carefully remove the hot skewers before serving to children. Eat while the edges are crisp; do not hand a hot sharp skewer to a child.

    Let cool for a few minutes. Add the Parmesan if using, then carefully remove the hot skewers before serving to children. Eat while the edges are crisp; do not hand a hot sharp skewer to a child.

03 / Enjoy your meal

Finished dish

Finished dish: Oven tornado potatoes (rest-stop style)
Oven tornado potatoes (rest-stop style)
Helpful tips

Requires two oven-safe metal skewers, a stable board and a baking rack over a tray. Cutting is an adult task; keep hands away from the knife path and skewer point. The oven version is lighter than deep-fried street versions. Bake until the centre is tender, not just until the outside browns. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Let cool for a few minutes. Add the Parmesan if using, then carefully remove the hot skewers before serving to children. Eat while the edges are crisp; do not hand a hot sharp skewer to a child.

Serve it with