TORNADO POTATOES RECIPE BY TASTY
Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams
KOREAN TORNADO POTATOES RECIPE BY TASTY
Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer
Provided by Kiano Moju
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
- Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don't have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
- Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
- Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
- Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
- While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams
TORNADO POTATOES RECIPE - (4.4/5)
Provided by Nanasjoy
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. Melt the butter and brush it all over the potato. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet. Bake for 40 to 45 minutes, or until nicely browned. Garnish with additional parmesan and parsley. Allow to cool for 5 minutes. Serve warm and enjoy!
TORNADO POTATO
To view the whole recipe with step-by-step pictures: http://www.thestarvingchefblog.com/2015/05/tornado-potato.html
Provided by The Starving Chef
Categories Potato
Time 8m
Yield 6 tornado potatoes, 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat deep fryer to 350*F. Clean each potato thoroughly, then either use an apple corer or spiral cut the potatoes by hand.
- Skewer each potato then fan out the layers down the stick. Place into the deep fryer until covered with oil, and rotate occasionally for even cooking.
- Deep fry 2-3 minutes or until the potatoes reach desired crispiness. Drop onto plate lined with a paper towel to dry excess oil. Sprinkle on toppings immediately, serve, and enjoy!
Nutrition Facts : Calories 1455.2, Fat 145.8, SaturatedFat 18.9, Sodium 14.3, Carbohydrate 38.4, Fiber 5.5, Sugar 1.9, Protein 4.6
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