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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Pierce the potatoes with a skewer longways.
Step 3 –Using a small paring knife, carefully cut the potato into a spiral.
Step 4 –After spiraling all your potatoes, place them on a foil or parchment paper-lined baking sheet.
Step 5 –Mix together the salt, pepper, garlic powder, chili powder, and cumin.
Step 6 –Coat the potatoes with the melted butter and the seasoning mix.
Step 7 –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.
Step 8 –Once tender and crispy, remove the potatoes from the oven and top with the queso fresco, fresh cilantro, and hot sauce.
