Potato Tornadoes

Ingredients for potatoes:
6 medium russet potatoes
1/4 - 1/2 c. Robust EVOO (or try Tuscan Herb, Pesto, Garlic, Chipotle or your favourite Infused Olive Oil)
1/3 c. finely grated parmesan cheese, plus extra
3 tsp. Salt Cellar Sweet Onion & Bacon spice blend
1 tsp. smoked paprika

Ingredients for dip:
1/2 c. plain yogurt
zest of 1 lemon
juice of half lemon

OR use Veggie Fusion dip:
1/2 c. sour cream
1/2 c. mayonnaise
1 Tbsp. Gourmet Inspirations Veggie Fusion spice rub 

Preheat oven to 375F convection.

Make potatoes into 'tornadoes' by one of two ways:

1. Grease metal skewers (or thicker wood skewers that have been soaked for 30 minutes) using a scant amount of EVOO. Skewer whole potatoes lengthwise by gently pushing the skewer all the way through the potato.

Insert a sharp knife into one end of the potato holding it perpendicular to the skewer. Carefully run the knife around and around the potato making a spiral cut, ensuring you are cutting deep enough into the potato to make contact with the skewer and that the spiral 'rings' are quite thin.

OR

2. Use an apple peeler/corer with crank to spiral the potatoes. Don't throw away the 'cores' - season them and cook them along with the tornadoes!

Gently pull apart the spiral cuts to evenly space the rings of potato with enough gap space to ensure oil and spices can fit in between the potato 'slices'. Brush the potatoes well with EVOO ensuring oil coats all surface area of the potato.

Add parmesan into a bowl along with the Sweet Onion & Bacon spice blend and paprika, stir. Sprinkle the mixture lightly all over the potato spirals until they are evenly coated.

Line a baking sheet with parchment or foil that has been lightly greased with EVOO. Arrange potato skewers on the pan with room between each. Bake for 30-35 minutes, or until cooked through and crispy.

For the dip, add yogurt to a small mixing bowl. Add lemon zest and juice, mixing well to combine. Season with sea salt and pepper if desired.

For Veggie Dip, mix all 3 ingredients together and let sit at least 30 mins for flavours to blend.

Serve potatoes hot with extra grated parmesan if desired and a generous amount of dip. Enjoy!

Chef's Tip: Add bacon, black beans, or enjoy with hummus to serve as a main dish!

Print Friendly and PDF