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Street Style Spiral Potato

Street Style Spiral Potato
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Street Style Spiral Potato is a visually stunning and irresistible snack featuring spiral-cut potatoes that are fried to golden crispiness on the outside while remaining soft and fluffy inside. Seasoned with zesty spices and customizable with various flavor twists, this easy-to-make recipe is perfect for parties, casual gatherings, or a fun family movie night.

Ingredients

Scale

Basic Ingredients

  • 4 large Russet potatoes (or Yukon Gold for slight variation)
  • Vegetable oil or peanut oil (enough for deep frying, about 4 cups)
  • Salt, to taste
  • Spices and herbs (paprika, garlic powder, chili powder – amounts as preferred)
  • Wooden skewers (8 to 10 inch length, enough for each potato)

Instructions

  1. Prepare Your Potatoes: Wash and peel the potatoes thoroughly. Using a spiral cutter or a very sharp knife, slice each potato into a continuous spiral starting from the top. Ensure the spiral stays connected end-to-end to facilitate easy skewering.
  2. Skewer the Spiral: Carefully thread each spiral potato onto a wooden skewer, spreading it out evenly to form a coil shape. This allows even cooking and frying on all sides.
  3. Preheat the Oil: Heat cooking oil in a deep fryer or deep pan to 350°F (175°C). Maintaining this temperature is essential for achieving a crispy exterior without greasy sogginess.
  4. Fry the Spiral Potato: Gently place each skewered potato into the hot oil. Fry until the spiral turns a beautiful golden brown and becomes crisp, approximately 3 to 5 minutes per side. Frying one at a time or in small batches helps keep oil temperature steady.
  5. Season and Serve: Remove the skewers from the oil and drain excess oil on paper towels. While still hot, sprinkle your preferred seasonings such as salt, paprika, garlic powder, or chili powder for an authentic street-style flavor. Serve immediately for best crunch.

Notes

  • Use starchy potatoes like Russets or Yukon Golds for best crispness and fluffy interior.
  • Maintain oil temperature at 350°F (175°C) using a thermometer for even cooking and less oil absorption.
  • Dry potatoes thoroughly after peeling to avoid sogginess and excess oil.
  • Fry in small batches or one skewer at a time to keep oil temperature stable.
  • Season immediately after frying for spices to adhere better.
  • For a lighter version, bake the spiral potatoes at 425°F (220°C) until crispy, about 25-30 minutes.
  • Leftovers store for up to two days refrigerated in an airtight container with paper towels to absorb moisture; reheat in air fryer or broiler to restore crispiness.
  • To freeze, blanch spiral potatoes briefly before freezing individually on a baking sheet, then store in freezer bags for up to one month.

Nutrition

Keywords: Street Style Spiral Potato, spiral potatoes, crispy potato snack, party appetizer, fried potatoes, spiral fries, vegan snack, gluten-free snack

Find it online: https://marycorner.com/street-style-spiral-potato/