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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!
Ingredients
- 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
Equipment
- Skewers
- Pastry brush
- Mixing bowl
- Baking tray
Method
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1.
Skewer a potato, and start cutting it whilst twisting the skewer so it creates a spiral.
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2.
Brush with melted dairy-free butter.
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3.
Mix all the spices together and sprinkle over the potato.
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4.
Rest the potato on a baking tray using the skewer so it’s elevated slightly from the bottom of the tray.
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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).
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6.
Remove from the skewer and serve.
