Also called a tornado potato, these spiral potatoes are an elegant take on the popular market stall snack that’s surprisingly easy to make.
Twisted on aromatic rosemary stems and brushed with rosemary garlic butter, these spiral potatoes are a fun potato side dish.
Ingredients
Method
Prepare rosemary by removing bottom leaves from stems, keeping tops intact. These will be used as skewers.
Using a metal skewer, pierce each potato lengthwise, loosening entry point by re-inserting skewer a few times. With skewer in place, use a small paring knife to spiral-cut potato, starting 1cm from the top and slicing around in 1cm-thick spirals down to 1cm from the base. Remove metal skewer; carefully replace with rosemary stem, ensuring sprig end sits out the top.
Preheat oven to 200°C (180°C fan-forced). Place potatoes onto a baking paper-lined oven tray. To prevent rosemary leaves from scorching, wrap in foil. Drizzle spiral potatoes with olive oil, season with salt and pepper, and roast for 45 minutes until golden and cooked through, turning halfway during cooking. Stand for 5 minutes, then gently squeeze toward the centre and pull to reveal the spiral.
Which potatoes work best to make spiral potatoes?
Choose a longer potato for the most dramatic tornado coil, it really makes all the difference. Take care when cutting the spiral as you are holding the potato in your hand and twisting at the same time.
