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' ...
THANK YOU FOR WATCHING !...