Loaded Tornado Potato

OK, we’re going to say it…the potato is possibly the most underrated vegetable.

Did you know there’s more potassium in a regular-sized potato than in a banana? They’re also packed with vitamin C and lots of useful antioxidants.

This recipe was born out of a few attempts at making curly fries, which were never quite right. So we decided to use this awesome method for ‘tornado potatoes’.

All this recipe requires is a skewer and some everyday ingredients, and you’ll be left with an epic meal that’s guaranteed to impress.

The dried onion flakes add extra crunch and another flavour dimension. But to be honest you can load these with whatever you want! Our go to chilli sauce is Siracha because it packs a decent punch.

Enjoy!

Roxy & Ben

Loaded Tornado Potato

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Servings: 2 tornado potatoes

tornado potatoes MetricUS Imperial

Ingredients

• 2 baking potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin powder

For serving:

• vegan yoghurt
• dried onion flakes
• coriander
• chilli sauce

Servings: 2 tornado potatoes tornado potatoes MetricUS Imperial Ingredients 2 baking potatoes 2 tbsp olive oil 1/2 tsp salt 1/2 tsp pepper 1 tsp paprika 1 tsp garlic powder 1 tsp cumin powder For serving: vegan yoghurt dried onion flakes coriander chilli sauce

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat a fan-assisted oven to 180°C and line a large baking tray with baking paper.
2. Wash and dry the potatoes, then push a skewer through the middle of each potato lengthways.
3. Using a sharp knife, carefully carve each potato at an angle into a spiral. Cut down as far as the skewer, cutting diagonally along the potato so each spiral is roughly 0.5cm thick. Then transfer both potatoes to the pre-lined baking tray.
4. Combine the olive oil, salt, pepper, paprika, garlic powder and cumin powder in a small bow. Then brush over the potatoes on both sides, making sure the spirals are completey coated.
5. Add the baking tray to the oven and bake the potatoes for 50-60 minutes, turning over half way to make sure the potatoes are crispy all over. The thicker your spirals, the longer the potato will need to cook in the oven! If the potato is slightly undercooked, leave it in the oven for another 10-15 minutes.
6. To serve, drizzle with yoghurt, dried onion flakes, coriander and chilli sauce. It's up to you how many toppings you want to use!