Terrific tornado potatoes

Terrific tornado potatoes

Parmesan, cumin & smoky paprika

Parmesan, cumin & smoky paprika

Makes 6

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 241 12%

• Fat 12.3g 18%

• Saturates 3.3g 17%

• Sugars 2.1g 2%

• Salt 0.6g 10%

• Protein 2.1g 4%

• Carbs 27.4g 11%

• Fibre 2.1g -

Of an adult's reference intake

Ingredients

• 6 medium Maris Piper potatoes
• olive oil
• 50 g Parmesan cheese , plus extra for grating
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• DIP
• 100 ml natural yoghurt
• 1 lemon

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Method

1. Preheat the oven to 190°C/375°F/gas 5.
2. Carefully insert a metal skewer lengthwise into the end of the potato and gently push it all the way through.
3. Using a sharp knife, make a small cut at one end of the potato until you hit the skewer, then carefully twist the potato round to continue the cut all the way along, creating a spiralised effect.
4. Gently pull out the spirals to ensure even gaps along the length of the skewer, and brush well with 4 tablespoons of olive oil. Repeat with the remaining potatoes.
5. Finely grate the Parmesan into a bowl, then add in the paprika, cumin, garlic powder and a good pinch of sea salt and black pepper. Sprinkle the mixture over the potato spirals and line up on a baking tray. Bake for 50 minutes, or until cooked through and crispy.
6. To make the dip, place the yoghurt in a bowl, finely zest over the lemon and squeeze in half the juice, then mix well. Season to perfection.
7. Finely grate a little extra Parmesan over the potato spirals and serve with the zesty yoghurt for dipping.