So now we are hitting summer what better way to celebrate this weather than dining out side more often and firing up the BBQ. Below is a recipe for my Loaded Tornado Potatoes, these twisty delights really bring the party to any BBQ banquet table and make for the perfect pimped up side to morning barbie staples.
Albert Bartlett Rooster Potatoes
Hand full of Cherry tomatoes chopped
1x Yellow Pepper chopped
2x Spring Onion chopped
2 tbsp Tomato Sauce
6 rashers x Streaky Smoked Bacon
- Take your potatoes and microwave for 2 minutes to make them softer. Let them cool down and then put on to a skewer driving it through the middle of the potato.
- Once on the skewer take a sharp knife and cut in a shallow diagonal around the potato, make sure to keep the blade close to the skewer so you can then fan the potato apart and make the desired twisting tornado effect. Repeat as many times as you like, one potato is generally enough for one person.
- Now place the potatoes on a baking tray and cover in oil, then salt and pepper to your preferred taste, finish with a good sprinkle of smoked paprika.
- Place in the over at 180c for 15 minutes to start to cook through.
- In the meantime combine the pepper, tomato, onion and tomato sauce in a bowl, mix together and season with salt and pepper.
- Put the rashers of bacon on the BBQ/grill and cook until crisp, you then want to take these off and chop up into small pieces.
- After 15 minutes take out the potatoes and let them cool a minute before transferring to the BBQ (if you want to not use a BBQ keep them in the oven for an extra 5-10minutes). Place over a medium heat on the BBQ making sure you turn regularly so the edges don’t burn to much. Once they have started to crisp up and catch take them off and set on a plate.
- Finish them off by layering with the salsa mix and bacon bits, I also put a cheeky layer squirt of mayo on mine for extra indulgence and taste. Now enjoy and watch everyone’s face light up as they dive into these.