Sour Cream and Onion-Spiced Grilled Tornado Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 377
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 11
- Sodium
- 575
- Total: 1 hr 5 min
- Active: 55 min
Ingredients
1/4 cup milk powder or nutritional yeast
2 tablespoons finely grated Parmesan
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons onion powder
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 teaspoon sea salt
1 teaspoon confectioners' sugar
1/3 cup extra-virgin olive oil
4 medium red potatoes
Directions
Special equipment:
4 soaked bamboo skewers- Prepare a grill for cooking over medium heat.
- In a bowl, whisk together the milk powder, Parmesan, chives, dill, onion powder, granulated garlic, parsley, salt and sugar. Mix thoroughly to combine.
- Place the olive oil in a separate bowl and mix in 1 tablespoon of the spice mixture.
- Insert a bamboo skewer lengthwise through the center of each potato. With a sharp paring knife, cut a potato in a spiral pattern all the way down to the skewer, beginning at the top of the potato with the knife set at a 15 to 20 degree angle. Rotate the potato as you cut until the entire the potato is cut through in a spiral pattern. Stretch the potato down the skewer. Repeat with the remaining potatoes.
- Set each skewer over a piece of aluminum foil. Brush each of the potatoes with a generous amount of the oil mixture, reserving a third for later. Wrap the potatoes in the foil, closing both ends so the oil cannot escape. Place on the grill and cook 8 minutes, then flip and cook 8 minutes more. Remove from the grill and let rest until cool enough to handle. (Leave the grill on.)
- Remove the skewers from the foil. Brush each potato with some of the remaining oil mixture and return to the grill until well browned, 2 to 3 minutes per side. Transfer to a platter and sprinkle each with more of the dry spice mixture. (Extra spice mixture can be stored in an airtight container at room temperature for up to 2 months.)