Sour Cream And Onion Spiced Grilled Tornado Potatoes Recipes
SOUR CREAM AND ONION SAUCE
Steps:
- Mince and mash 1 garlic clove with 1/4 teaspoon kosher salt into a chunky paste. Whisk the garlic paste, 1/2 cup sour cream, 1/3 cup buttermilk, 1/4 cup mayonnaise, 2 teaspoons vinegar and 2 tablespoons chopped chives in a bowl. Season with salt and pepper.
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Servings 4Category Vegetarian,Side Dishes,Appetizers
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Servings 4Category Vegetarian,Side Dishes,Appetizers
- In bowl, whisk together milk powder, cheese, chives, dill, onion powder, garlic powder, parsley, salt and sugar until combined. Pour olive oil in separate bowl; stir in 1 tbsp (15 mL) of the seasoning mix.
- Insert a bamboo skewer lengthwise through centre of each potato. With sharp paring knife, carefully cut each potato in a spiral pattern all the way down and around (but not through) skewer, beginning at the top of potato with the knife set at a 15 to 20-degree angle. Rotate potato while cutting until entire potato is made in a spiral pattern. Stretch the potato down the skewer. Repeat with remaining potatoes.
- Heat grill over medium heat. Set each skewered potato on a piece of heavy-duty aluminum foil; generously brush with some of the oil mixture, reserving one-third until later. Wrap each potato tightly in foil to seal. Place on grill; close lid and cook, turning once or twice, until tender, about 16 minutes (open foil carefully and use tip of paring knife to check). Transfer foil packs to baking sheet or metal tray and let cool enough to handle, about 5 minutes (leave grill on).
- Remove and discard foil. Brush each skewered potato with remaining oil mixture; grill, turning once or twice, until golden brown all over, 4 to 6 minutes. Transfer to platter and sprinkle with some of the spice mixture.
SOUR CREAM AND ONION SPICED GRILLED TORNADO POTATOES
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Estimated Reading Time 2 mins
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