Discovering the Spiral
My Favorite is Korean Spiral Potatoes and It all started on a rainy afternoon when I decided to experiment in the kitchen. I had some Yukon Gold potatoes sitting on the counter, and I wanted to make something fun and different. I remembered seeing a video about korean spiral potatoes, and I thought, why not try a Korean twist on them? The idea of turning simple potatoes into a crispy, flavorful snack sounded too good to pass up. I grabbed my spiralizer and started cutting the potatoes into long, twisty ribbons, feeling excited about the crunchy treat that was about to be created.
Mixing the Magic
With the potatoes prepped, I turned my attention to the seasoning. I mixed together Parmesan cheese, Korean red pepper flakes, granulated sugar, and ramen seasoning mix. The aroma of the cheese and spices blended together was mouthwatering. It felt like a secret recipe I had just unlocked, ready to turn the humble potato into something extraordinary. I could already imagine the crispy spirals seasoned to perfection, ready to be enjoyed by everyone at home.
Frying to Perfection
The next step was heating up the oil. I carefully brought it to 350ºF, making sure it was just right. As I lowered the skewered potatoes into the hot oil, they sizzled and danced around. Watching them turn golden brown was like witnessing a cooking magic show. After a few minutes, I pulled them out, letting them drain on a paper towel-lined tray. The anticipation was almost unbearable, but the sight of those crispy spirals made it all worth it.
Serving with Style
Once the potatoes were perfectly crispy, I sprinkled them with the seasoning mix while they were still hot. The vibrant colors of the Parmesan and Korean red pepper flakes were so inviting. I served them up with a side of spicy mayo, and they were an instant hit. Everyone gathered around, eagerly grabbing their skewers and taking bites. The blend of textures and flavors was incredible, and I knew I had created a snack that would be requested again and again. The Korean Spiral Potatoes had turned a rainy day into a celebration of deliciousness.
Table of Contents
Chef’s Notes-Korean Spiral Potatoes
- Ensure the canola oil reaches 350ºF (180ºC) before frying. This helps achieve that perfect crispiness. Use a deep-frying thermometer to monitor the temperature closely.
Allow the spiraled potatoes to dry for about 5 minutes before frying. This helps them crisp up better by reducing excess moisture. - Don’t overcrowd the pot. Fry the potato skewers in small batches to avoid dropping the oil temperature, which can make the potatoes soggy.
- Sprinkle the seasoning mixture on the hot, freshly fried potatoes. This allows the seasoning to stick better and enhances the flavor.
- Enhance the dish by serving with dipping sauces such as spicy mayo, garlic aioli, or a tangy soy-based sauce. This adds an extra layer of flavor and makes the dish even more enjoyable.
- Feel free to customize the seasoning mix by adding other spices like garlic powder, onion powder, or smoked paprika to suit your taste.
Korean Spiral Potatoes
4
skewers15
minutes10
minutes250
kcal5
minutes30
minutesGet ready to elevate your snack game with these irresistible Korean Spiral Potatoes! Thinly sliced Yukon Gold potatoes are spiraled on skewers, coated with a tantalizing mix of Parmesan, Korean red pepper, and ramen seasoning, then fried to golden perfection. This unique twist on classic potato chips is sure to be a hit at any gathering. Inspired by global flavors, this recipe is a must-try for anyone looking to impress with minimal effort. Perfect for game day, parties, or just a fun snack at home!
Ingredients
4 medium Yukon Gold potatoes
1/2 cup Parmesan cheese finely shredded
1 tsp Korean red pepper flakes
1 tbsp granulated sugar
1 packet instant ramen seasoning mix
Canola oil for deep frying
Salt to taste
Long wooden skewers
Directions
- Mix Seasonings – In a small mixing bowl, combine the shredded Parmesan cheese, Korean red pepper flakes, granulated sugar, and ramen seasoning mix. Set aside.
- Skewer Potatoes – Gather the potato spirals and wrap each one around a wooden skewer, ensuring the potato is evenly spaced along the skewer. Allow them to dry for about 5 minutes.
- Fry Potatoes – Carefully place the skewered potatoes into the hot oil and fry until they turn golden brown and crispy, approximately 3-5 minutes. Remove and drain on a paper towel-lined baking sheet.
- Season and Serve – While the potatoes are still hot, sprinkle them generously with salt and the prepared cheese mixture. Serve immediately and enjoy!
Equipment
- Chef’s Knife
- Cutting Board
- deep pot
- spiralizer
- wooden skewers
- paper towel-lined baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 5g
- Vitamin A: 200IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 1mg
FAQ- Korean Spiral Potatoes
Can I use a different type of potato for this recipe?
Yes, you can use other types of potatoes, but Yukon Gold potatoes are preferred for their creamy texture and crispiness when fried. Russet potatoes can also work well.
What can I use instead of a spiralizer?
If you don’t have a spiralizer, you can use a knife to cut the potatoes into thin ribbons or use a vegetable peeler to make long, thin slices and then skewer them.
How do I store leftovers?
Store any leftover spiral potatoes in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but you can reheat them in a hot oven to regain some crispiness.
Can I make this recipe in advance?
It’s best to prepare and fry the potatoes just before serving to maintain their crispiness. However, you can prep the potatoes and seasonings ahead of time, then fry them just before serving.
What type of oil can I use for frying?
Canola oil is ideal for frying due to its high smoke point and neutral flavor. You can also use vegetable oil or sunflower oil as alternatives. Avoid using oils with a low smoke point, like olive oil, as they may burn during frying.
