Tornado Potatoes

Step 1

Arrange a rack in the center of the oven and heat the oven to 400°F.

Step 2

Insert an 10 or 12-inch wooden skewer lengthwise all the way through the center of each potato. If you’re struggling to insert the skewer, microwave the potatoes in 15-second intervals, just until the skewer successfully goes in, 30 to 45 seconds total. If you go too long, the potatoes will be too soft to cut thinly or spread out the spiral.

Step 3

Place the skewered potatoes on a cutting board. Hold a chef’s knife at a 30-degree angle at the top of one of the potatoes. Insert the knife about halfway through the potato, then keeping the knife in place, slowly rotate the potato without moving the knife to create a spiral around the potato. Try to keep your cuts as close together as possible. Next, retrace your path and cut down to (but not through) the skewer. Carefully wiggle your fingers in between a cut near the end of the potato and spread it apart and repeat the motion, moving down the potato — being careful not to tear the potato — to stretch the potato along the skewer. Repeat with the remaining potatoes.

Step 4

Place 3/4 cup finely grated Parmesan cheese, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes in a medium, shallow bowl, and stir to combine.

Step 5

Brush each potato with 1 tablespoon olive oil, brushing between each spiral, then roll in the Parmesan mixture, sprinkling the seasoning between each spiral to cover the surface. Place the skewers on the long edges of a 9x13-inch baking dish so the potatoes are suspended and don't touch the bottom of the dish.

Step 6

Bake until crisp and knife tender, 30 to 45 minutes. Meanwhile, pick the leaves from 1/4 bunch fresh parsley until you have 1/4 cup, then coarsely chop the leaves. When ready to serve, sprinkle the potatoes with the parsley.