Tornado Potato
There’s a storm brewing and a potato tornado is on it’s way…
No need to batten up the hatches because you’ll wanna welcome this tornado in. These are the weather warnings we like to see as this twirly whirly spud on a stick is truly a delight.
You’ve probs figured out by now that this spud isn’t seasoned in rain or served with a side of wind, it’s named after it’s quirky shape. I am honestly obsessed with the name. Don’t you also get funfair vibes from it? This would be great served up on a buffet, garden party, birthday, BBQ etc… Although please be aware that this potato is skewered onto a sharp stick so keep away from rambunctious kids or clumsy adults (I also need supervision when eating one tbh).
How did you get the spirally-ness?
To get the spiral effect, you simply need to poke your potato through a skewer (top to bottom so there’s more spud to work with) and then using a small, sharp knife, cut into the potato so the blade is on the skewer. Then carefully rotate the spuds to make spiral cuts. If you’re using wooden skewers, make sure you soak for 10 minutes in water before using. You can play around with how thick you want to the cuts to be. It does take a little practise, I had a good few attempts before I properly got the hang of it but it’s all fun! You can watch my attempt here. The smaller the slices, the crispier it will get.
Once baked, I smothered mine in a homemade sun-dried tomato mayo, which was just OOFT LOVELY!
Ingredients
For the potato
- 1 potato
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp fine salt
For the mayo
- 1 whole egg
- Small handful of sun dried tomato’s in the oil
- 100ml-ish light olive oil
- Pinch of salt
- Juice of a lemon
Method
- Preheat the oven to 180°C Fan/400°F/Gas Mark 6.
- If using wooden skewers, soak them in water for 10 minutes.
- Carefully poke the skewer through the spud.
- Use a small knife to cut into the potato and get the blade onto the skewer. Carefully rotate the spud to make spiral cuts.
- Fan out on the skewer.
- Place the spuds on a baking tray and oil up.
- Mix the seasoning together and rub into the potatoes. Get all up in there.
- Bake for 25-30 mins until cooked and slightly crispy on the outside.
- Whilst the spuds are busy baking away, place all the mayo ingredients in a jug and blend with a hand mixer. This should make a thick mayo. If you want it thicker add more oil.
- Once the spuds are done, splodge your mayo on and dig in.