Ingredients

• 4 yellow potatoes
• 60 g panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 30 g Parmesan cheese, grated
• 50 g olive oil
• 4 cloves of garlic, finely chopped
• Parsley, chopped for decoration

Instructions

1. Prepare the Potatoes:

• Preheat the Oven: Start by preheating your oven to 180°C (360°F).
• Peel and Skewer the Potatoes: Wash and peel the 4 yellow potatoes. Insert a skewer through the center of each potato, running lengthwise.
• Create the Tornado Shape: Carefully slice each potato into a spiral (tornado) shape. To do this, angle your knife and cut down to the skewer while rotating the potato. This creates the distinctive spiral effect.
• Stretch the Spirals: Once sliced, gently stretch the potato spirals along the skewer to space out the slices evenly. This ensures even cooking and a crispy texture.

2. Prepare the Coating:

• Mix the Breadcrumbs and Seasonings: In a mixing bowl, combine 60 g panko breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 30 g grated Parmesan cheese.
• Brush with Olive Oil: Using a brush, coat the potato spirals generously with 50 g olive oil. This helps the breadcrumb mixture adhere and adds a delicious flavor.
• Coat the Potatoes: Roll each oiled potato spiral in the breadcrumb mixture, pressing gently to ensure the coating sticks well.

3. Bake the Potatoes:

• Arrange on a Baking Tray: Place the coated potato spirals on a baking tray lined with parchment paper, ensuring they are evenly spaced to allow for proper air circulation.
• Bake: Place the tray in the preheated oven and bake at 180°C (360°F) for 60-70 minutes or until the potatoes are golden brown and crispy.

4. Prepare the Garlic and Parsley:

• Chop the Garlic and Parsley: While the potatoes are baking, finely chop 4 cloves of garlic and some fresh parsley.
• Add the Garlic: In the last 10 minutes of baking, sprinkle the chopped garlic over the potatoes. This will add a deliciously fragrant and savory flavor as the potatoes finish baking.

5. Serve:

• Garnish with Parsley: Once the potatoes are done baking, remove them from the oven and sprinkle with the chopped parsley for a fresh and vibrant finish.
• Enjoy: Serve the tornado potatoes hot, straight from the oven. These crispy, flavorful potatoes are perfect as a side dish or a snack.

Serving Suggestions

• Dip Options: Serve with your favorite dips like sour cream, ranch dressing, or a spicy aioli.
• Main Course Pairing: These potatoes pair well with grilled meats, roasted chicken, or a fresh salad.
• Snack Time: Enjoy them on their own as a delicious and satisfying snack.

Cooking Tips

• Consistent Slicing: Ensure your knife slices are even to allow the potatoes to cook uniformly.
• Watch the Garlic: Keep an eye on the garlic in the last few minutes of baking to avoid burning.
• Extra Crispiness: For even crispier potatoes, consider flipping them halfway through baking.

Nutritional Benefits

• Potatoes: A good source of vitamins C and B6, potassium, and dietary fiber.
• Garlic: Known for its potential immune-boosting properties and antioxidants.
• Parmesan Cheese: Provides calcium and protein, adding a savory flavor to the dish.

Dietary Information

• Vegetarian: Yes
• Gluten-Free: Use gluten-free breadcrumbs to make this dish gluten-free.
• Vegan Option: Substitute Parmesan with a vegan cheese alternative and use nutritional yeast for added flavor.

Storage

• Refrigeration: Store any leftover tornado potatoes in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 180°C (360°F) for 10-15 minutes to restore crispiness.

Why You’ll Love This Recipe

• Visually Impressive: The tornado shape adds a fun and unique presentation to your meal.
• Flavorful: The combination of Parmesan, garlic, and spices creates a delicious, savory taste.
• Crispy and Satisfying: These potatoes are baked to perfection, offering a satisfying crunch with every bite.

Conclusion

These Crispy Tornado Potatoes with Parmesan and Garlic are not only a treat for the taste buds but also a visual delight. Perfect for any occasion, they combine the comforting flavors of baked potatoes with a crispy, cheesy coating that’s hard to resist. Whether you’re making them for a family dinner, a party snack, or just a special treat for yourself, this recipe is sure to impress. Enjoy the delicious flavors and the satisfying crunch of these tornado potatoes!

Frequently Asked Questions (FAQ)

1. Can I use other types of potatoes?
   • Yes, you can use russet or sweet potatoes, though cooking times may vary slightly.
2. What if I don’t have panko breadcrumbs?
   • Regular breadcrumbs can be used, though panko provides a lighter, crispier texture.
3. Can I make these in an air fryer?
   • Yes, you can cook them in an air fryer at 180°C (360°F) for about 30-40 minutes, checking frequently.
4. How do I make them spicier?
   • Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture.
5. Can I prepare them ahead of time?
   • You can prepare the potatoes and coat them, then store them in the fridge before baking. Bake just before serving.
6. What can I use instead of Parmesan?
   • Grated cheddar or Pecorino Romano can be used for a different flavor profile.
7. How can I ensure even cooking?
   • Make sure the potatoes are evenly sliced and spaced out on the baking tray.
8. Can I freeze these potatoes?
   • It’s not recommended as freezing may affect the texture, but you can refrigerate leftovers and reheat them.
9. How do I prevent the breadcrumbs from burning?
   • If the breadcrumbs start to brown too quickly, you can cover the potatoes with foil during baking.
10. What’s the best way to slice the potatoes?
    • Use a sharp knife and take your time, or use a spiralizer if you have one for easier slicing.