Smoky BBQ Tornado Potatoes
Smoky BBQ Tornado Potatoes are a visually stunning and flavorful twist on classic comfort food, perfect for any occasion.
Ingredients
For the glaze
- 4 tablespoons olive oil Use extra virgin for best flavor
- 2 tablespoons maple syrup Can substitute with honey if desired
For the seasoning
- 1 tablespoon smoked sweet paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon ancho chili flakes
- 1 teaspoon smoked sea salt
- Freshly ground to taste black pepper
Main ingredients
- 8 large waxy potatoes, skin on Waxy potatoes hold their shape better during cooking
Instructions
Preparation
- Preheat the oven to 200°C / 400°F / Gas 6 and cover a large baking tray with foil.
- In a small bowl, stir together the olive oil and maple syrup.
- In another bowl, mix the paprika, garlic powder, thyme, chili flakes, smoked salt, and black pepper.
- Push a skewer lengthwise through each potato.
- Using a knife, carefully cut each potato into a continuous spiral, stopping at the skewer to keep slices even.
- Gently pull the slices apart along the skewer to create the tornado shape.
Baking
- Brush the potatoes all over with the oil-maple mixture.
- Sprinkle the seasoning blend over the potatoes, ensuring some gets between the layers.
- Arrange on the tray and bake for 30 to 35 minutes, turning once or twice, until crisp and golden.
Serving
- Serve immediately while hot.
Notes
For extra crispiness, try soaking the cut potatoes in cold water for at least 30 minutes before baking. Adjust baking time based on potato size.