Hweori Gamja (Korean Spiral Potato)

Wash and peel the Russet potatoes thoroughly.

Using a spiral potato cutter or a sharp knife, carefully cut each Russet potato into a continuous spiral shape. Gently stretch each spiral to separate the potato slices, then carefully insert a bamboo skewer through the center of each spiral potato.

Place the skewered spiral Russet potatoes into a large bowl of cold water and let them soak for 15 minutes to remove excess starch. This helps achieve a crispier texture.