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  • Writer's pictureCakes By Catriona

Tornado Potatoes

Tornado Potatoes (For 3 persons)


6 medium to large potatoes (they should be of about the same size)

20g of grated parmesan cheese

20g of breadcrumbs

Salt and pepper for seasoning

2 tablespoons of olive oil

6 skewer sticks


Step 1 : Peel and wash your potatoes .

Step 2: Insert a skewer pick in each potatoes as shown below.

Tip: You may need to tap the skewer stick on your working space (point end up) to facilitate insertion .

Step 3 : Starting on the right hand side (or left hand side if you are left-handed ), gently cut a potato at an angle while rotating it circularly in an anti-clockwise motion. Ensure that the knife reaches and touches the skewer pick while cutting !

Tip: The potato slice should remain of a thickness of about 5-7mm for a soft texture inside and a crispy texture outside. If you prefer only a crispy texture, just ensure that the potato slice thickness is about 2-3mm .

Step 4: Once the knife reaches the other end of the potato, loosen the potato spiral on the skewer stick as shown below.

Step 5: Repeat step 3 and 4 with the remaining potatoes.

Step 6: In a large bowl, add your grated parmesan cheese, breadcrumbs, 3 pinches of salt and one pinch of grounded pepper and mix them altogether.

Step 7: Using your silicon brush, brush a thin layer of olive oil on a potato. Eventually sprinkle your potato generously (on all sides) with your breadcrumbs/ parmesan cheese mixture.

Step 8: Repeat step 7 with the remaining potatoes and place them on a baking sheet lined with parchment paper.

Step 9: Bake your potatoes at 200 degrees Celsius for 45 minutes !

Step 10: In and out of oven Hot Hot Hot !...

Step 11: Your tornado potatoes are ready !

Step 12: Yuminess on a stick

Step 13: Serve with ketchup, mayonnaise or both .

Bon appetit !

Got those long paper plates at Tangs Way Beau-Bassin which could be a nice way to serve individual portions

Do not forget to remove the skewer stick to reveal the super 'tornado' ...


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