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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 Luke Willcox - New Product Development team.
snow

SEASON

Summer/Autumn/Winter

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COMPLEXITY

Simple

fork

PREPARATION TIME

15 minutes

cooking time

COOKING TIME

20-25 minutes

dinner

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

1
Preheat oven to 200˚C / Fan 180˚C / Gas 6 and place two large baking trays in the oven to heat up.
2
Push a bamboo skewer through each potato, leaving the potato at one end of the skewer.
3
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).
4
Once the potato has been cut through, fan it out the length of the skewer.
5
Combine the olive oil with the paprika and salt.
6
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.
7
Bake for 20-25 minutes until golden and crispy.
8
Serve the skewers as they are as nibbles or part of a meal.
9
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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