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
SOUR CREAM AND ONION-SPICED GRILLED TORNADO POTATOES
Provided by James Briscione
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for cooking over medium heat.
- In a bowl, whisk together the milk powder, Parmesan, chives, dill, onion powder, granulated garlic, parsley, salt and sugar. Mix thoroughly to combine.
- Place the olive oil in a separate bowl and mix in 1 tablespoon of the spice mixture.
- Insert a bamboo skewer lengthwise through the center of each potato. With a sharp paring knife, cut a potato in a spiral pattern all the way down to the skewer, beginning at the top of the potato with the knife set at a 15 to 20 degree angle. Rotate the potato as you cut until the entire the potato is cut through in a spiral pattern. Stretch the potato down the skewer. Repeat with the remaining potatoes.
- Set each skewer over a piece of aluminum foil. Brush each of the potatoes with a generous amount of the oil mixture, reserving a third for later. Wrap the potatoes in the foil, closing both ends so the oil cannot escape. Place on the grill and cook 8 minutes, then flip and cook 8 minutes more. Remove from the grill and let rest until cool enough to handle. (Leave the grill on.)
- Remove the skewers from the foil. Brush each potato with some of the remaining oil mixture and return to the grill until well browned, 2 to 3 minutes per side. Transfer to a platter and sprinkle each with more of the dry spice mixture. (Extra spice mixture can be stored in an airtight container at room temperature for up to 2 months.)
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