It’s National Potato Day!
To celebrate I am sharing a new recipe for a fair inspired dish.
Potato Tornadoes are one of my favorite fried fair foods so I decided today to make a healthier, flavor packed, baked in the oven version.
Potato Tornadoes are one of my favorite fried fair foods so I decided today to make a healthier, flavor packed, baked in the oven version.
You are going to love this simple side dish!
Happy National Potato Day!
If you are a carb lover like me then you are going to love all the recipes we are sharing today.
Thank you to Valentina from The Baking Fairy for organizing this event!
Scroll down to see all the participating bloggers’ recipes.
Scroll down to see all the participating bloggers’ recipes.
Baked Tornado Potatoes
Ingredients
- 4 small-medium potatoes {I recommend Yukon gold}
- oil for basting
- 1/4 cup seasoning blend of choice
Instructions
- If using wooden skewers, soak them in water for at least 20 minutes before they go in the oven.
- Preheat oven to 350 degrees.
- Skewer potatoes and use a knife to spiral cut them by holding the knife at an angle and rotating the potato to make spiral slices {but not cutting all the way through}.
- Gently stretch the slices along the skewer.
- Brush potatoes all over with oil then cover with seasoning.
- Place on a lined baking sheet.
- Bake for 45 minutes, flipping over half way through.
- Serve warm with ketchup or sour cream for dipping.
Notes
You can use any potato but I found small/med potatoes like Yukon Gold and Red are easier to cut and spiral. Large baker potatoes were much harder to skewer and cut thin before baking. Also if you use a larger potato adjust your cooking time accordingly.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
If using wooden skewers, soak them in water for at least 20 minutes before they go in the oven.
Skewer potatoes and position in the center of each skewer.
Now use a thin knife to spiral cup the potatoes.
Hold the knife at an angle and rotate the potato to make spiral slices
{but not cutting all the way through}.
Gently stretch the slices along the skewer.
Brush potatoes all over with oil.
Now cover with seasoning. I like garlic salt blends, barbecue maple, or lemon pepper.
Place on a lined baking sheet.
Bake for 45 minutes at 350 degrees, flipping over half way through.
Serve warm with ketchup or sour cream for dipping.
Happy National Potato Day!
Check out all of the delicious potato recipes we made for the occasion:
Banh Mi Potato Skins by The Spiffy Cookie
Baked Tornado Potatoes by For The Love of Food
Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla
Campfire Potatoes by Our Good Life
Chutneywale Aloo by Food Trails
Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures
Hearty Beef and Potato Soup by Tip Garden
Individual Pommes Anna by A Day in the Life on the Farm
Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife
Paleo Zuppa Toscana by Frugal & Fit
Potato and Spinach Curry by Savory Moments
Potato Dinner Rolls by Karen’s Kitchen Stories
Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise
Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy
Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush
Wow these tornado potatoes look delicious and such a fun change from a regular baked potato. I love that they're so easy too 🙂
I have never heard of tornado potatoes but that doesn't keep me from wanting them…..badly.
These look fantastic! I love how they are spread out a big so each slice gets so crispiness!
Love the name of these, and love their crispy look!
Love some good fair food! I love that you baked these to lighten them up!
This recipe reminds me of going to the fair! It looks incredible and who doesn't love food on a stick!
I bet these are so good dipped in sour cream! I cannot wait to give them a try.
These are so good and totally remind me of fair food haha. I love it.
What a fun and delicious idea! Perfect as a side or an appetizer. Now, just need to make a loaded potato dip for them…