Post by wilderness on Sept 1, 2020 8:10:01 GMT -5
Tornado Potatoes for 2-Birdy
Baked on skewers!
recipelink.com/msgbrd/board_16/2018/JUN/1652.html
Look at the photo on the web link to see how they come out.
"Even those of us with fledgling knife skill 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 ground black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Chopped parsley leaves, to serve
Wooden skewers
Preheat the oven to 325 degrees F (160C).
Microwave the potatoes for 1 to 1 1/2 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.
Makes 2 tornadoes
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Tasty Latest & Greatest by Buzzfeed, Inc.
