Smoky tornado potatoes

Once you've mastered the cutting technique these crispy potato twists make an impressive party snack or side dish. Seasoning with paprika gives them a deliciously smokey kick.

This recipe was created by Branston NPD team.

SEASON

Summer/Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

20-25 minutes

SERVES

Serves 4

Ingredients

12 medium sized potatoes (longer thinner potatoes work best)
1 tsp salt
20ml olive oil
1 tbsp smoked paprika
You’ll also need a bamboo skewer for each one

Method

Preheat oven to 200˚C / Fan 180˚C / Gas 6 and place two large baking trays in the oven to heat up.

Push a bamboo skewer through each potato, leaving the potato at one end of the skewer.

Cut the potato into a spiral (or tornado) shape by hand by using a very sharp knife and cutting into the potato at the top and twisting it as you cut until you get to the bottom (or for ease use a potato spiral cutter).

Once the potato has been cut through, fan it out the length of the skewer.

Combine the olive oil with the paprika and salt.

Using a pastry brush distribute the oil mixture over the potatoes and place on the baking trays in a single layer. For a healthier option spray the skewers with fry light and dust with the paprika.

Bake for 20-25 minutes until golden and crispy.

Serve the skewers as they are as nibbles or part of a meal.

Also works well with various flavours (herbs, fajita spices, garam masala) and parmesan could also be used to flavour by sprinkling a small amount over the swirls a couple of minutes before the end of cooking.

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