Tornado Twister Potatoes with zingy Lime Mayonnaise

Prep in:
10 mins
Cook in:
40 mins
Serves:
2
Per Serving %RI
KCAL 392 19%
Fat 20.2g 28%
Sat Fat 2.9g 14%
Sugar 3.6g 4%
Salt 1.5g 25%

This is a deliciously inventive creation perfect for serving up at a BBQ! Learn how to artistically carve your spuds into a twister shape and how to rustle up a tongue-tantalising dip so you can enjoy the dish to its full potential! 

-

Preheat the oven to 210°C/190°C fan. Prepare the spice mix and set aside. Using steady hands push a skewer through the centre of each raw potato. Then using a small sharp knife, carefully push the knife in one end of the potato until it reaches the skewer and rotate the potato around as you create a spiral shape through the whole potato (ideally the potato pieces will be between 0.5 and 1cm thick).

When you have finished, steadily pull the potato out so that it uncoils along the skewer.

Use a pastry brush to thoroughly coat each potato with oil, then sprinkle liberally with the spice mix until you have full coverage. Place the tornados in the oven for 30-40 minutes, until they are cooked through and crispy on the outside.

Make the lime mayo by mixing all the ingredients and serve alongside the tornados as soon as they come out of the oven.

Take a peek at our video below and many more potato recipe videos on our video hub. If you liked this, why not explore some more summer recipes

Ingredients

2 large Rooster potatoes

¼tsp salt

¼tsp dried oregano

¼tsp smoked paprika

¼tsp black pepper

½tsp fresh thyme leaves

¼tsp chilli powder

2tbsp olive oil

For the lime mayonnaise

4tbsp mayo (shop bought/pre-made)

1 lime, zest and juice to taste

¼tsp honey

 You will need two skewers for this recipe. Metal skewers are ideal as they are more robust, but wooden skewers will work too. If you are using the latter, soak them in cold water for at least 10 minutes to stop them burning. Then oil each skewer so it goes into the potato more easily.

2 large Rooster potatoes ¼tsp salt ¼tsp dried oregano ¼tsp smoked paprika ¼tsp black pepper ½tsp fresh thyme leaves ¼tsp chilli powder 2tbsp olive oil For the lime mayonnaise 4tbsp mayo (shop bought/pre-made) 1 lime, zest and juice to taste ¼tsp honey  You will need two skewers for this recipe. Metal skewers are ideal as they are more robust, but wooden skewers will work too. If you are using the latter, soak them in cold water for at least 10 minutes to stop them burning. Then oil each skewer so it goes into the potato more easily.

You may also like

Grilled Salmon and Potato Rainbow Salad

Grilled Salmon and Potato Rainbow Salad

At just over 600kcal, ‘Bowl in One’ is a delicious combination of salmon spiced with turmeric, fresh potatoes for a fibre and potassium boost, and a generous helping of a mix of vegetables to provide three and a half portions of the recommended ‘5 A DAY’. Incorporating ingredients from all food groups, the dish provides nutrients important for eye, heart and digestive health.

  • Prep in: 10 mins
  • Cook in: 20 mins

Roasted Red Pepper, Potato, Chorizo and Kale Stew

Roasted Red Pepper, Potato, Chorizo & Kale Stew

Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.

  • Prep in: 10 mins
  • Cook in: 40 mins

Leftover Lamb and Potato Hot Pot

An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.

  • Prep in: 10 mins
  • Cook in: 15 mins

Chunky Fish and Potato Soup with Leeks and Bacon

Chunky Fish and Potato Soup with Leeks and Bacon

Try this warming soup, it's really quick to make and a very healthy meal choice

  • Cook in: 30 mins
This campaign material was originally produced in the framework of a programme co-financed by the European Union.