Korean Tornado Potatoes Recipe By Tasty

TORNADO POTATOES RECIPE BY TASTY

Tornado Potatoes Recipe by Tasty image

Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers

Provided by Merle O'Neal

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 medium Yukon potatoes
¼ cup butter, melted
1 cup grated parmesan cheese, plus more for serving
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Chopped fresh parsley, for garnish
2 wooden skewers

Steps:

Preheat the oven to 325ºF (160ºC).
Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams

KOREAN TORNADO POTATOES RECIPE BY TASTY

Korean Tornado Potatoes Recipe by Tasty image

Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer

Provided by Kiano Moju

Categories Sides

Yield 4 servings

Number Of Ingredients 8

Ingredients

½ cup grated parmesan cheese
1 teaspoon korean red pepper
1 tablespoon sugar
1 packet korean ramen seasoning
4 yukon gold potatoes
canola oil, for frying
salt, to taste
long wooden skewer

Steps:

In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don't have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams

KOREAN POTATOES

Korean Potatoes image

Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.

Provided by cullivoe

Categories Side Dish Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 ½ pounds baby potatoes, cut into quarters
½ cup water
2 ½ tablespoons low-sodium soy sauce
2 tablespoons ketchup
2 tablespoons corn syrup
1 ½ tablespoons white sugar
1 tablespoon minced garlic
⅛ teaspoon red pepper flakes
1 teaspoon sesame seeds

Steps:

Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.
Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 46 g, Fat 7.4 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 433.5 mg, Sugar 10.7 g

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