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TORNADO PARMESAN POTATOES

 These are a little tricky to get the handle of cutting on the skewer, but once you do one, the rest will be easy. I will post a video at the bottom that I watched for the technique.


Ingredients:

6 yellow potatoes, washed

3 tbsp Parmigiano Reggiano, grated

2 tbsp breadcrumbs

2 tsp paprika

EVOO ( Extra virgin olive oil)

Pink Himalayan salt, or any you have on hand

parsley, finely chopped

6 skewers

 

Directions:  

  1. In a bowl combine Parmesan cheese, breadcrumbs, paprika and black pepper. Set aside.
  2. Insert a skewer into one potato and push the skewer all the way through it.
  3. Place the potato on a chopping board and, using a sharp knife, start cutting angled the potato: cut in the opposite direction you are turning the skewered potato and cut all the potato into thin spiral slices. 
  4. Gently separate the potato slices which form the spiral.
  5. Brush all over the potato with extra virgin olive oil
  6. Place the skewed oiled potato over the parmesan mix bowl and spread the mixture with a spoon all over the potato until it’s entirely coated. Gently shake off the mixture excess.
  7. Place the potato on a baking sheet lined with parchment paper and repeat for the rest of the potatoes.
  8. Bake in preheated oven at 350° F for 25 minutes.
  9. Remove the potatoes from the oven, turn them and bake for another 15-25 minutes or until they are evenly browned and the spiral slices are fork tender
  10. Serve them immediately and season with salt and some freshly chopped parsley.

 

                                Here is how mine came out and the video I watched for help: 


 




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