Korean Tornado Potatoes Recipe without using any machine

For making a crispier potato spirals, peel the potato and dip it in ice-cold water for 15 minutes. Then pat dry and apply little oil all over the potato and keep it refrigerated for another 15 minutes for the best result. If you skip this, don't worry. This only for the perfect texture.

Now place greased whole potato (small potatoes are easy to handle) on a tray and insert a skewer into the potato from one end. Gently push the skewer all the way through it.

Hold a sharp thin knife and cut the potato in the opposite direction you are turning the potato. That means to cut with a knife from one end slightly at an angle and then rotate the potato until the knife reaches the other end, cutting continuously.

Gently pull out the potato until you have an even gap in between the slices. I just make small gaps as my potatoes are big enough. So try to use small potatoes.

Season the potatoes by mixing the spices together and then sprinkling over the spirals.

Finally, deep fry it in oil. Tornado Potatoes are ready. Serve it hot and enjoy.