Time: 60 minutes
Yield: 4 servings
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
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.