Tornado Potatoes
Whole russet potatoes are skewered, sliced into thin spirals with a chef's knife, and roasted until the edges turn crisp and the centers stay fluffy, then topped with cheddar, bacon, and lemony sour cream.
Equipment
- Fork
- heatproof plate
- Microwave
- Skewer
- Towel
- Cutting board
- Chef’s knife
- Baking Sheet
- Foil
- Small bowl
- platter
Ingredients
- 4 (6- to 8-oz.) russet potatoes
- 2 tbsp. extra-virgin olive oil
- 2 tsp. gochugaru or crushed red pepper flakes
- 1 1/2 tsp. kosher salt divided
- 2 slices thick-cut bacon
- 4 oz. sharp cheddar finely shredded
- 1/4 c. sour cream
- 1 tbsp. fresh lemon juice
- 2 scallions sliced into thin rounds
Instructions
- Heat the oven to 425°F with racks positioned in the upper and lower thirds, then fork-pierce the potatoes all over and microwave them on a heatproof plate for about 3 minutes before letting them cool slightly. They should feel a little softened, not fully cooked, which makes inserting the skewers easier.
- Insert a skewer lengthwise through each potato from the bottom, using a towel for hot potatoes, then steady each one on a cutting board and make a thin spiral cut with a tilted chef’s knife while rotating the potato opposite the cutting direction, stopping at the skewer and gently spreading the loops afterward. Alternatively, make thin diagonal cuts on one side, flip and cut the opposite side down to the skewer, then fan the layers until visible gaps open between them.
- Set the skewered potatoes on a baking sheet and rub their exteriors with the olive oil, gochugaru, and 1 teaspoon kosher salt. Work the coating into accessible folds as you rub so seasoning reaches more than the outermost edges.
- Place the sheet on the lower rack and roast for 45 minutes to 1 hour, checking the thickest potato sections with a knife. The centers are ready when the blade slides through without resistance, regardless of how browned the thin edges look.
- During the potato roast, put the bacon on a separate foil-lined baking sheet on the upper rack and cook for 20 to 25 minutes, then let it cool before breaking it into bite-size pieces. Look for golden color and crisp texture before removing it, well before the potatoes may finish.
- Distribute the cheddar across the potatoes and into their folds, switch on the broiler, and broil for 2 to 3 minutes under close observation before letting the potatoes cool slightly. Stop once the cheese melts, watching for exposed potato edges that begin darkening too quickly.
- Stir the sour cream, fresh lemon juice, and remaining 1/2 teaspoon kosher salt together in a small bowl. The finished mixture should be smooth and loose enough to drizzle over the spirals.
- Transfer the potatoes to a platter, spoon the sour cream mixture lightly over them, and scatter the crumbled bacon and sliced scallions across the top. A light drizzle leaves crisp edges exposed, with the bacon and scallions distributed along each spiral.
Notes
Ingredient tip: Pick elongated russet potatoes of similar weight and thickness so they cut evenly on the skewer and roast at the same pace.
Texture tip: Gently ease small sections of the sliced potato apart along the skewer to open visible gaps between the loops without snapping the ribbon, allowing hot air and oil to reach the inner surfaces.
Doneness: Check more than one thick section with a knife before adding the cheddar; the blade should slide through without resistance, and the short broil will not finish a firm center.
Storage: Refrigerate leftover potato spirals in a covered, airtight container, keeping any reserved sour cream sauce, bacon, and scallions separate when practical.
Reheating: Warm leftovers in the oven until the centers are thoroughly hot to help restore some edge crispness, then add reserved toppings; microwaving tends to soften the layers.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.