Crispy potatoes on a stick! Spice them up, or load them up, for a fun hands on snack.
INGREDIENTS
- 4 wooden or metal skewers
- 4 large Russet potatoes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- Oil, for frying
- ¼ cup grated Parmesan cheese, optional
- Fresh parsley, chopped, optional
- Dipping sauce, optional: sour cream, ketchup, or garlic aioli
DIRECTIONS
- Wash and dry the potatoes. Insert the skewer through the potato and push the potato to the center of the skewer.
- Hold the skewer in one hand and using a sharp knife, carefully cut the potato into a ¼-inch thick spiral. Start at the top of the potato and cut at an angle, continuing to twist the potato as you slice to create a continuous spiral to the bottom of the potato. Working from the middle gently pull the potato slices apart along the skewer to create space between the spirals without breaking them.
- In a bowl, mix paprika, garlic powder, onion powder, oregano, black pepper, and salt. Sprinkle the mixture over the spiraled potatoes before frying.
- Deep-fry at 350°F for 4-5 minutes on each side or spray with oil and air-fry at 400°F for 18 minutes, flipping once in between.
- Sprinkle with finely grated Parmesan and parsley, load them up with bacon, cheese, sour cream and guacamole, or serve with dipping sauces, if desired.
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