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Peri Peri Tornado Potato

Peri Peri Tornado Potato
Peri Peri Tornado Potato

Those jumped up sweet potatoes have been getting all the spotlight of late, and we feel a bit sorry for the traditional white potato.

It feels like it’s been retired far too early - it’s got so much left to give! Case in point, this peri peri tornado potato. So called because that cayenne pepper’s got a kick to it...fair warning.

This is a delicious vegan side to go with any meals and a fantastic, tasty way to cook potatoes!



  • Large white potatoes (there should be enough spice mix for 6)
  • Dairy-free butter
  • 1.5 tsp paprika
  • 1 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • Chives to garnish

For the dip

  • Coconut yoghurt with a few spices on top


  • Skewers
  • Pastry brush
  • Mixing bowl
  • Baking tray


  1. 1.

    Skewer a potato, and start cutting it whilst twisting the skewer so it creates a spiral.

  2. 2.

    Brush with melted dairy-free butter.

  3. 3.

    Mix all the spices together and sprinkle over the potato.

  4. 4.

    Rest the potato on a baking tray using the skewer so it’s elevated slightly from the bottom of the tray.

  5. 5.

    Cook for about 30 mins until golden at 180℃ 350℉). (You can also deep fry the potato before dressing it with the peri peri sauce if you like).

  6. 6.

    Remove from the skewer and serve.