How to make homemade crispy baked Tornado Potatoes only using a knife, you don’t need any slicer cutter machine. Parmesan matches perfectly with potatoes and the breadcrumbs give them an incredibly crispness. I’ve seasoned them with Extra Virgin Olive Oil, paprika, black pepper and pink himalayan salt, but you can add every seasoning you prefer: garlic powder, rosemary….everyone is going to be enchanted by their swirls, not only children!
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Ingredients:
Makes about 6 potatoes:
6 yellow Potatoes, well washed
3 tablespoons Parmigiano Reggiano (or Parmesan Cheese), freshly grated
2 tablespoons Bread Crumbs
2 teaspoons Paprika
Black Pepper, freshly grounded
Extra Virgin Olive Oil
Pink Himalayan Salt
Parsley, freshly chopped
6 skewers
Directions:
In a medium size bowl combine Parmesan cheese, breadcrumbs, paprika, black pepper and set aside.
Insert a skewer into the potato and push the skewer all the way through it.
Place the potatoe on a chopping board and, using a sharp knife, start cutting angled the potato: cut in the opposite direction you are turning the skewered potato and cut all the potato in thin spiral slices.
Gently separate the potato slices which form the spiral on the lenght of the skewer.
Brush all over the potato with Olive Oil.
Place the skewed oiled potato on the parmesan mix in a medium size bowl and spread the mixture all over the potato until it’s entirely coated. Gently shake off the mixture excess.
Place the potato on a baking sheet lined with baking paper and repeat for the rest of the potatoes.
Bake in preheated oven at 350° F (180° C) for about 25-30 minutes. Remove the potatoes from the oven, turn them and bake for another 15 minutes or until they are evenly browned.
Place them in serving plate, salt them and add some freshly chopped parsley.