These Tornado Potatoes or Spiral Potatoes are the most impressive side dish we have cooked so far. But don’t worry, they won’t cause any disaster in your kitchen or leave a chaos of ingredients and utensils in their wake. Because they are extremely simple to make in the oven and can accompany any dish you can think of. It’s a fun way to prepare baked potatoes for the little ones in the house or for a summer barbecue with friends. These tornado potatoes are best enjoyed outdoors, in fact, it’s one of the most famous street foods in countries like Korea, Australia or the United States. But not only is it an original way to eat baked potatoes, but the type of cut causes the potato to be cooked in a different way, resulting in thin, crispy potatoes.
INGREDIENTS
2 Medium potatoes
Olive oil
Paprika
Garlic
Oregano
Salt
Cheese for melting
ELABORATION
1. Choose two long medium potatoes and pass them through the middle along the potato with a wooden skewer.
2. With a tip cut it in a spiral around the skewer, when it’s all cut, spread it a little so that the cuts are separated and place it in a baking tray.
3. Prepare a spiced oil, in our case, paprika, chopped garlic, oregano and salt, and paint the two potatoes well with the aid of a cooking brush.
4. Cook the spiral potatoes in the oven at 180º C for 20 minutes. After this time, remove them from the oven and grate gratin cheese on top. Put the potatoes back in the oven for another 5 minutes in grill function to melt the cheese well. When it’s golden brown, remove the potatoes from the oven.
5. Serve your hot Tornado Potatoes as a side dish or as a fun starter for your summer meals.
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