Air Fryer Tornado Potatoes

Steps

1. 1

   Wash and scrub the potatoes clean, then pat completely dry.

2. 2

   Place each potato between two chopsticks. Using a sharp knife, make straight cuts along one side, slicing down until the knife touches the chopsticks so you don’t cut all the way through. The thinner the cuts, the crispier the potato will be.

3. 3

   Flip and make diagonal cuts on the other side, just deep enough to meet the previous cuts. Cutting all the way through works too but gives a checkered pattern inside rather than a clean spiral.

4. 4

   Carefully insert a skewer through the center of each potato, going from one end to the other. Gently stretch each potato along the skewer to create an even spiral shape.

5. 5

   Place the skewered potatoes in a bowl of cold water and soak for 10–15 minutes to remove excess starch.

   Start 15-minute timer
6. 6

   Drain well, let them sit for a couple of minutes, then pat completely dry to help the seasoning stick.

7. 7

   Meanwhile in a small bowl, mix oil, salt, garlic powder, paprika, dried parsley, and oregano.

8. 8

   Brush the seasoning evenly over each potato, making sure it gets between the slices.

9. 9

   Preheat the air fryer to 375°F (190 °C) (190°C (375 °F)).

10. 10

    Place the potatoes in the air fryer basket in a single layer. Air fry for 10 minutes.

    Start 10-minute timer
11. 11

    Increase the temperature to 400°F (200 °C) (200°C (400 °F)) and air fry for another 3–5 minutes, or until the edges are crisp and golden and the centers are tender.

    Start 5-minute timer
12. 12

    Remove from the air fryer and immediately sprinkle with Parmesan cheese and dried parsley. Serve warm.