Sour Cream and Onion-Spiced Grilled Tornado Potatoes

Name: Sour Cream and Onion-Spiced Grilled Tornado Potatoes
Prep time: 25 min
Cook time: 22 min
Yield: 4
Cuisine: American,
Ingredients: 1/4 cup milk powder; 2 tbsps finely grated Parmesan cheese; 2 tsp chives; 2 tsps dill weed; 2 tsps onion powder; 1 tsp garlic powder; 1 tsp parsley flakes; 1 tsp sea salt; 1 tsp confectioners' sugar; 1/3 cup extra-virgin olive oil; 4 medium red potatoes

Skip the deep fryer and try our lightened-up version of the curly-fry-meets-potato-chip in this recipe for tornado potatoes. Spiced with a robust blend of McCormick® Dill, Chives and Onion Powder, these skewered and grilled taters are loaded with savory flavor. Pair with...

Ingredients

1/4 cup milk powder Substitutions available / 1/4 cup nutritional yeast
2 tablespoons finely grated Parmesan cheese
2 teaspoon McCormick® Freeze-Dried Chives
2 teaspoons McCormick® Dill Weed
2 teaspoons McCormick® Onion Powder
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Parsley Flakes
1 teaspoon sea salt
1 teaspoon confectioners' sugar
1/3 cup extra-virgin olive oil
4 medium red potatoes

KEY PRODUCTS

INSTRUCTIONS

1 Prepare a grill for cooking over medium heat.
2 In a bowl, whisk together the milk powder, Parmesan, chives, dill, onion powder, granulated garlic, parsley, salt and sugar. Mix thoroughly to combine.
3 Place the olive oil in a separate bowl and mix in 1 tablespoon of the spice mixture.
4 Insert a bamboo skewer lengthwise through the center of each potato. With a sharp paring knife, cut a potato in a spiral pattern all the way down to the skewer, beginning at the top of the potato with the knife set at a 15 to 20 degree angle. Rotate the potato as you cut until the entire the potato is cut through in a spiral pattern. Stretch the potato down the skewer. Repeat with the remaining potatoes.
5 Set each skewer over a piece of aluminum foil. Brush each of the potatoes with a generous amount of the oil mixture, reserving a third for later. Wrap the potatoes in the foil, closing both ends so the oil cannot escape. Place on the grill and cook 8 minutes, then flip and cook 8 minutes more. Remove from the grill and let rest until cool enough to handle. (Leave the grill on.)
6 Remove the skewers from the foil. Brush each potato with some of the remaining oil mixture and return to the grill until well browned, 2 to 3 minutes per side. Transfer to a platter and sprinkle each with more of the dry spice mixture. (Extra spice mixture can be stored in an airtight container at room temperature for up to 2 months.)