TORNADO POTATOES

Tornado potatoes are a street food hailing all the way from Asia. Usually it is a deep fried dish but I decided to bake and roast mine to get a nice and soft fully center while maintaining that crispy exterior. Plus anything in the oven is healthier no? Lol I think so!

This recipe takes potatoes to a whole new level. I mean who wouldn’t like potatoes on a stick. Try it out now to find out.

INGREDIENTS

• Potatoes

• Paprika

• Cumin/Coriander

• Garlic powder/salt

• Parsley

• Olive oil

• Black pepper

COOKING AND PREPARATION

1. Preheat oven to 200•C

2. Wash your potatoes thoroughly and place them on a skewer by piercing the skewer through the ‘bottom’ end of the potato. You can use a metallic skewer or a wooden one, either is fine.

3. Once your potatoes are skewered, make one continuous spiral incision from the ‘top’ of the potato to the ‘bottom. Make sure your spaces are you cut round aren’t too big.

4. Once the potatoes have been cut, separate the slices to create a tornado effect. Set aside.

5. In a mixing bowl, add olive oil, parsley, black pepper and all your spices. Mix well.

6. Drench your potatoes with the marinade you made. Make sure every inch of the potato is covered.

7. Roast for 20 minutes or until the potatoes are crispy on the outside and mushy in the inside.

Enjoy!