Have you seen the speedy Tasty videos on Facebook that make the dish look super easy and delicious? Me too, and here’s one that I wanted to try out for myself. Tornado Potatoes by Tasty on Buzzfeed. Only problem is, the oven temperature is too low, and the cooking time not sufficient. I had recently received white potatoes (NOT russet) in my farm share basket and was looking for something new. After seeing this on Facebook, I had to try it.
The key to this is to slice the potatoes as thinly as possible so they cook through. Also know: this is not a last minute thing. It definitely takes some time, but the presentation is pretty great and it definitely is tasty.
First, skewer your potatoes. I used metal skewers – if you use wood/bamboo ones, be sure to soak them for 30 minutes before using so they don’t burn in the oven.
Next, take your knife and cut into the potato until you hit the skewer, then thinly slice the potato as you rotate the skewer, so you have even slices. This is a little challenging – just be patient and know it doesn’t have to be perfect.
Pull apart the slices as best as you can without disconnecting them. I didn’t do a stellar job – I think it will take some practice to get it just right.
Melt the butter and brush it on every part of that cut potato. Outside, in between the slices – everywhere. You can’t get enough butter.
Next, mix together the Parmesan cheese, salt, pepper, garlic powder and paprika.
Spoon the Parmesan mix onto the potato so it sticks onto the butter.
Place skewers onto foil covered or greased baking pan, and cook for 30 – 40 minutes. Be sure to turn the skewers every 15 minutes so they don’t stick to the baking pan.
The end product is fun, different and yummy. Enjoy!