Tornado Potato
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 potato (s), washed, unpeeled
- 1 clove garlic
- 1 sprig rosemary
- salt and pepper
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 200 ° C (top / bottom heat). Place the potato lengthways in the middle of a short wooden skewer. Then place a sharp knife at one end of the potato at an angle and make a spiral cut to the other end. You can easily cut through to a wooden skewer with the knife. Be careful not to cut too thin - keep a gap of about 5 mm. Now carefully pull the potato apart with both hands so that there is an even distance between the spiral leaves.
- Place the almost finished tornado potato on a baking sheet lined with baking paper and drizzle with oil so that the freshly squeezed garlic, rosemary and salt can stick. Spread this on the potato. Put the tray in the preheated oven at 200 ° C (top / bottom heat) and bake the potatoes for about 20-25 minutes until they are soft and golden brown.
- Tip: Can be used as an original side dish or appetizer.
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