Tornado potatoes with charred green onion sour cream
MAKES 8 PREP + COOK TIME 35 MINUTES
2 teaspoons sweet paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chicken stock powder (see tip)
¼ teaspoon cayenne pepper
⅓ cup (80ml) extra virgin olive oil
8 small potatoes (960g), scrubbed
CHARRED GREEN ONION SOUR CREAM
6 green onions
1 tablespoon extra virgin olive oil
300g sour cream
2 teaspoons lemon juice
1 small clove garlic, crushed
1 Heat a covered gas barbecue with all burners set to low and hood closed.
2 Combine paprika, garlic, onion and stock powders, cayenne and oil in a small bowl. Season.
Thread potatoes onto metal skewers lengthways. Using a small sharp knife, make a small slice at the top of the potato, cutting until you hit the skewer. Keeping your knife in place, gradually twist the potato, cutting downwards to form a spiral. Gently pull cuts apart.
