Grilled Tornado Potatoes look fancy and are as tasty as can be. I enjoy potatoes in every way, grilled, boiled, curry or in patties but my favourite is homemade crisp crunchy potato chips. It’s been ages since I made them. I used to fry them for the kids when they came home from school.
I still keep searching for ways to make them different with different flavours and methods of cooking. Butter, cheese and herbs go well with potatoes but I am not supposed to have any heavy food so I kept it to the minimum. I zeroed in on garlic and my garden-fresh mint to do the honours. I always buy medium-sized potatoes but this time I didn’t check and I landed up with two giant size potatoes. I had seen Tornado Potato Skewers l which looked really cool and I thought they would be easy to make difficult to make. Big mistake!
I had a kitchen disaster on my hands. I do not have a microwave and couldnt soften the potatoes. I tried inserting them in the raw and my skewers broke midway in the potato and the skewer got stuck inside. I gave up and put the potatoes to parboil so that the skewers cud enter easily and then I could bake them. From tornado potatoes, it turned out to be a close cousin-Grilled Skewered Potatoes!
Once the potatoes were parboiled the stuck skewers came off easily but when I inserted a skewer the peel came off! The potatoes got slippery and I couldn’t get the tornado cut. But I wasn’t giving up so easily as this was my lunch and I had to eat. I skewered and cut the potato somehow and brushed them with a little olive oil and rubbed the garlic-mint paste on them.
I was going to grill them and as they are baked, not fried, I was going to have a guilt-free lunch. The garlic-mint paste I rubbed nicely into the spiral and the heady aroma of the mint and garlic was intoxicating.
Ingredients for Grilled tornado Potatoes
2 large potatoes
1 tbsp Olive oil or butter
1 cup grated parmesan cheese (optional)
½ teaspoon black pepper
6 cloves garlic
4 tbsp mint leaves
1 teaspoon salt
Chopped fresh coriander for garnish
Grated carrot for the bed
2 wooden skewers
Preheat the oven to 300 degrees.
If you have a microwave then soften the potatoes for 1 to 1 ½ minutes and insert a skewer once it cools.
Insert the wooden skewer into the bottom of each potato and gently push it all the way through the top.
Hold the knife at an angle from one end of the potato and cut in a spiral motion turning the potato as you go along. Take your time and work to make thin, even spiral all the way down the potato.
Brush the oil or butter all over the potatoes.
Pound or blend the garlic and mint and smear the paste on the potato until coated nicely. Sprinkle salt, pepper and cheese if you want to.
Place the potatoes on a grill and bake for 25-30 minutes, or until golden brown.
Garnish with more cheese if you want to and chopped coriander.
Serve Grilled Skewered Potatoes hot on a bed of grated carrots with a carrot-mint dip.