TORNADO POTATO RECIPE RECIPES

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Carefully insert a metal skewer lengthwise into the end of the potato and gently push it all the way through.
  3. Using a sharp knife, make a small cut at one end of the potato until you hit the skewer, then carefully twist the potato round to continue the cut all the way along, creating a spiralised effect.
  4. Gently pull out the spirals to ensure even gaps along the length of the skewer, and brush well with 4 tablespoons of olive oil. Repeat with the remaining potatoes.
  5. Finely grate the Parmesan into a bowl, then add in the paprika, cumin, garlic powder and a good pinch of sea salt and black pepper. Sprinkle the mixture over the potato spirals and line up on a baking tray. Bake for 50 minutes, or until cooked through and crispy.
  6. To make the dip, place the yoghurt in a bowl, finely zest over the lemon and squeeze in half the juice, then mix well. Season to perfection.
  7. Finely grate a little extra Parmesan over the potato spirals and serve with the zesty yoghurt for dipping.