Ingredients
6 medium potatoes
olive oil
50 g Parmesan cheese , plus extra for grating
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
DIP
100 ml natural yoghurt
1 lemon
Method
Preheat the oven to 190°C/375°F/gas 5.
Carefully insert a metal skewer lengthwise into the end of the potato and gently push it all the way through.
Using a sharp knife, make a small cut at one end of the potato until you hit the skewer, then carefully twist the potato round to continue the cut all the way along, creating a spiralised effect.
Gently pull out the spirals to ensure even gaps along the length of the skewer, and brush well with 4 tablespoons of olive oil. Repeat with the remaining potatoes.
Finely grate the Parmesan into a bowl, then add in the paprika, cumin, garlic powder and a good pinch of sea salt and black pepper. Sprinkle the mixture over the potato spirals and line up on a baking tray. Bake for 50 minutes, or until cooked through and crispy.
To make the dip, place the yoghurt in a bowl, finely zest over the lemon and squeeze in half the juice, then mix well. Season to perfection.
Finely grate a little extra Parmesan over the potato spirals and serve with the zesty yoghurt for dipping.
Borrowed from: https://www.jamieoliver.com/recipes/roast-potato-recipes/terrific-tornado-potatoes/