Best 2 Tornado Potatoes Recipes
In the realm of culinary creations, the tornado potato stands as a towering testament to the boundless ingenuity of the human palate. Originating from the vibrant streets of South Korea, this captivating snack has taken the world by storm, captivating taste buds and igniting a global obsession. As you embark on this culinary adventure, let us delve into the tantalizing world of tornado potatoes, exploring the secrets behind their captivating spiral shape, the myriad flavor combinations that elevate them to culinary stardom, and the techniques that transform humble potatoes into mesmerizing edible tornadoes.
Here are our top 2 tried and tested recipes!
KOREAN TORNADO POTATOES RECIPE BY TASTY
Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer
Provided by Kiano Moju
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
- Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don't have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
- Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
- Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
- Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
- While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams
TORNADO POTATOES RECIPE - (4.4/5)
Provided by Nanasjoy
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. Melt the butter and brush it all over the potato. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet. Bake for 40 to 45 minutes, or until nicely browned. Garnish with additional parmesan and parsley. Allow to cool for 5 minutes. Serve warm and enjoy!
Tips:
- Choose potatoes that are firm and have a smooth skin. Avoid potatoes that are bruised or have blemishes.
- Use a sharp knife to cut the potatoes into even-sized wedges. This will help them cook evenly.
- Toss the potato wedges in a bowl with olive oil, salt, and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Spread the potato wedges in a single layer on a baking sheet. Do not overcrowd the baking sheet, or the potatoes will not cook evenly.
- Bake the potato wedges in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy.
- Serve the tornado potatoes with your favorite dipping sauce, such as ketchup, ranch dressing, or barbecue sauce.
Conclusion:
Tornado potatoes are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or game day gatherings. With a few simple ingredients and a little bit of time, you can enjoy these crispy, flavorful potatoes.
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