Description
These crispy, cheesy tornado potatoes are a game-changer! Coated in a seasoned panko-Parmesan crust and roasted to perfection, they offer the perfect balance of crunch and tenderness. Whether you’re serving them as a fun appetizer, a snack, or a side dish, this easy recipe is sure to impress. No deep frying needed—just pure, golden perfection straight from the oven!
Ingredients
- 4 yellow potatoes
- 60g panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 30g Parmesan cheese, grated
- 50g olive oil
- 4 cloves of garlic, smashed
- Parsley for garnish
Instructions
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Prepare the Potatoes: Wash and dry the potatoes. Insert a wooden skewer lengthwise through each potato. Using a sharp knife, carefully cut the potato in a spiral motion while slowly rotating it. Gently stretch the layers apart to create the tornado shape.
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Make the Coating: In a small bowl, mix the panko breadcrumbs, salt, black pepper, paprika, garlic powder, and Parmesan cheese.
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Coat the Potatoes: Brush the potatoes generously with olive oil, ensuring all sides are coated. Roll them in the seasoned breadcrumb mixture, pressing gently so it sticks.
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Bake to Crispy Perfection: Preheat the oven to 200°C (400°F). Place the potatoes on a baking sheet lined with parchment paper. Scatter the smashed garlic cloves around the tray for added flavor. Bake for 30–40 minutes, turning occasionally, until golden and crispy.
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Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot with your favorite dipping sauces.
Notes
- For an air fryer version, cook at 180°C (360°F) for 20–25 minutes, flipping halfway.
- For extra crispiness, broil the potatoes for the last 2–3 minutes of baking.
- Try different seasonings like chili powder for heat or Italian herbs for a Mediterranean twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: International