Recipe Background
It’s a twister for your tastebuds! Hearty, fluffy potatoes with a crispy, buttery coating are at the heart of this dish, cut into tornadoes for extra crispiness. A spicy wind of chili powder, cumin, and garlic swirls around these potatoes, turning them from a mere gust of flavors into full-blown Chili Tornado Potatoes. Biting into these might just blow your hair back with their intense flavors!
It’s a twister for your tastebuds! Hearty, fluffy potatoes with a crispy, buttery coating are at the heart of this dish, cut into tornadoes for extra crispiness. A spicy wind of chili powder, cumin, and garlic swirls around these potatoes, turning them from a mere gust of flavors into full-blown Chili Tornado Potatoes. Biting into these might just blow your hair back with their intense flavors!
Ingredients
- 4 medium Yukon potatoes
- 3 tablespoons butter melted
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup queso fresco crumbled
- cilantro for garnish
- hot sauce for garnish
Directions
- Preheat the oven to 350 degrees F.
- Pierce the potatoes with a skewer longways.
- Using a small paring knife, carefully cut the potato into a spiral.
- After spiraling all your potatoes, place them on a foil or parchment paper-lined baking sheet.
- Mix together the salt, pepper, garlic powder, chili powder, and cumin.
- Coat the potatoes with the melted butter and the seasoning mix.
- Bake the potatoes for 40 minutes. To ensure even cooking, turn the potatoes once halfway through. They should be tender on the inside, but crispy around the edges.
- Once tender and crispy, remove the potatoes from the oven and top with the queso fresco, fresh cilantro, and hot sauce.
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