You know ’em from the Internet — they’re Tasty, a collective of food professionals making the food that catches your eye every time. Their new cookbook is an aesthetically pleasing assortment of classic and innovative recipes photographed to the nines, like these crispy tornado potatoes.
Even those of us with fledgling knife skills will feel like iron chefs after crafting curlicue accordions out of simple spuds. Just thread the potatoes onto skewers, then carve around with a sharp knife. Pulling the potato apart creates all the nooks and crannies you need to season with butter (because, butter!), cheese, and spices before baking to a crisp. Think of it as chips on a stick!
- 2 medium Yukon Gold potatoes
- 4 tablespoons butter, melted
- 1 cup grated Parmesan cheese, plus additional to serve
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- Chopped parsley leaves, to serve
- Wooden skewers
For the tornadoes
Preheat the oven to 325ºF.
Microwave the potatoes for 1 to 1½ minutes, and then let stand 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 to 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 to the skewer. Take your time and work to make a thin, even spiral all the way down the potato.
Gently fan out each potato down the length of the skewer, until you have an even gap 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 shovel half the mixture all over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on the sides of the pan so that the potato is suspended.
Bake for 25 to 30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Allow to cool for 5 minutes before serving.