Ultimate Grilled Tornado Potatoes
This is the 20th post for #BlogchatterA2Z 2021 powered by Blogchatter. U is for Ultimate. 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. Today, I am sharing the recipe of Ultimate Grilled Tornado Potatoes
I still keep searching for ways to make potatoes with different flavours and methods of cooking. Butter, cheese and herbs go well with potatoes. But I do not like to cook any heavy food so I kept it to the minimum. I zeroed in on garlic and my garden-fresh mint to do the honours. Usually, I 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 which looked really cool. And I thought they would be easy to make. Big mistake!
This was a kitchen disaster on my hands. I do not have a microwave and couldn’t soften the potatoes. Even tried inserting skewers 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 could enter easily. So that I could bake them. From tornado potatoes, it turned out to be a close cousin-Grilled Skewered Potatoes!
Ultimate Grilled Tornado 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
Firstly, preheat the oven to 300 degrees.
If you have a microwave then soften the potatoes for 1 to 1 ½ minute and insert a skewer once it cools.
Subsequently, insert the wooden skewer into the bottom of each potato and gently push it all the way through the top.
Next, 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.
Now, brush the oil or butter all over the potatoes.
Later, 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.
Now, place the potatoes on a grill and bake for 25-30 minutes, or until golden brown.
Afterwards, garnish with more cheese if you want to and chopped coriander.
Finally, serve Ultimate Grilled Tornado Potatoes hot, on a bed of grated carrots with a carrot-mint dip.
My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa How to Make Fajitas, My First Visit to Goa Healthy Garlicky Potato Wedges, Mango Mint Iced Tea, Travelogue on Kashmir, Tomato Pappu, How to grow marigolds from dry flowers, How to make Nalleru Pachadi, No-cook Oreo Rosogulla Cream Pudding. Pineapple Chicken Curry, Crusty Kale Mushroom Quiche Cups, Raw Mango Iced Tea Mother Sparsh Baby Wipes and Complimentary and Alternate Therapies for Depression