Potato Spirals
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 50 min
- Makes: 34
PRESENTATION
Potato spirals are a big hit in Basilicata, where folks really love food that's fun to eat and super flavorful. Picture this: a plate piled high with these crispy potato spirals. Each one piped into a golden, twisty shape and fried until they get that perfect crunch. Seriously good. They’re like croquettes, but these have a lighter bite—thanks to the dough—and a burst of fresh marjoram mixed in. Twisting up the dough with a piping bag gives each piece that cool, spiral look—way more playful than regular fries or even those popular tornado potatoes you sometimes see at fairs. And here's the thing, what makes them special in Southern Italy is that local touch: right alongside, there’s a creamy mayo dip that gets a serious upgrade from peperoni cruschi. These dried sweet peppers from Basilicata get crumbled into the sauce, adding a toasty kick that works so well with the potatoes.
When you share a plate of spiral-cut potatoes at a get-together or just as a snack in front of the TV, it feels like genuine home-style street food. People in Basilicata know how to turn simple ingredients into something fun and exciting to make with friends. The mix of tender potato inside and crispy outside, with bits of marjoram here and there, keeps each bite interesting. That dip? Not just any mayo—the peperoni cruschi add a sweet but slightly smoky flavor that's hard to stop dipping. Really, really addictive. Compared to the usual fried potatoes, these twisted potatoes bring a special regional vibe, and the whole interactive piping-and-frying thing gets everyone involved. Serving up a batch of homemade potato spirals with that Basilicata-style mayo on the side makes a regular night feel a lot more festive. This spiral potato recipe is the kind of food that disappears fast—no question—especially when everyone’s grabbing for just one more crispy bite. It's a dish that not only satisfies but also brings a little piece of Southern Italian charm right to your table.
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INGREDIENTS
- Yellow potatoes 1.5 lbs (650 g)
- Eggs 1
- Egg yolks 1
- Type 00 flour 0.4 cup (50 g)
- Marjoram to taste
- Maldon salt to taste
- for the crispy pepper mayonnaise
- Sunflower seed oil ½ cup (100 g) - cold
- Whole milk ¼ cup (50 g)
- Crushed red pepper 1 ½ tbsp (20 g)
- Lemon juice ½
- Fine salt to taste
How to prepare Potato Spirals
To prepare the potato spirals, first boil the potatoes starting from cold water, for about 30-40 minutes until they are soft 1. Meanwhile, prepare the crispy pepper mayonnaise: pour the milk and cold sunflower oil into a jug 2, then add salt 3.
Immerse the immersion blender 4 and blend at medium speed until the mixture thickens. At this point, add the lemon juice 5 and blend again for a few seconds 6.
Add the crumbled crispy peppers 7, blend again to mix 8, and set aside the obtained mayonnaise 9.
Drain the cooked potatoes, press them while still hot with a potato masher 10, and gather the puree in a bowl 11. Season with fresh marjoram leaves 12.
Add the whole egg 13 and the yolk, then add the flour 14 and salt 15.
Mix the mixture until it's combined 16, then transfer it into a pastry bag with a 1/2 inch or 1/2 inch nozzle 17. Cut squares from parchment paper measuring 4x4 inches and squeeze the dough starting from the center 18.
You should form spirals 19. Heat the sunflower oil in a saucepan and once it reaches 356°F, immerse the parchment paper sheets with the spirals 20, then use tongs to remove the paper 21. Fry a few pieces at a time to avoid lowering the oil temperature.
Once the spirals are evenly golden, drain 22 on a tray lined with parchment paper and salt to taste with Maldon salt 23. The potato spirals are ready to enjoy with crispy pepper mayonnaise 34!