Nothing beats strolling round a food market. Picking bites, sipping pints and effortlessly eating in the sun. Though these days aren’t far away, here’s a recipe that’s a real storm on a skewer that’ll keep you going until you can make it to the Holy Grail of casual eating.

Using British Waxy potatoes, Tornado Potatoes are a fun treat perfect for garden barbeques, camping cookouts (more on that below) or when you just can’t be bothered with a knife and fork.

Make them even easier with a potato spiral cutter (which you can find here). They taste just as good made without – so if you don’t have one, give it a go and improve your knife skills at the same time!

Tornado Potatoes

Makes: 2

Cook time: 45 minutes

Ingredients

2 floury potatoes

3 tbsp olive oil

60g pre-grated parmesan cheese

2 skewers

Step 1: Preheat your oven to gas mark 3/165C/145C fan. If you’re using a spiral cutter, head straight to step 2. If not, lightly prick the potatoes all over, then microwave for 1 min until slightly softened.

Step 2: Use your spiral cutter to spiralise and then carefully push the skewer through the potato from the top to bottom. If you’re using a knife, skewer the whole potato, starting at one end before starting to slice through at an angle. Rotate the potato and continue to cut til you’ve sliced a spiral shape round and down its length.

Step 3: Gently pull the potato apart to separate out the layers.  Brush olive oil over the potato coating all the layers, then sprinkle with the grated parmesan.

Step 4: Repeat with the second potato, then add both to a rimmed baking tray. The skewers should rest on the side of the tray and suspend the potatoes. Bake for 30 minutes until golden brown.

Twirled up a storm?

Now slather your Tornado Potatoes with three of our favourite toppings.

The Triple Cheese One

Melt 15g butter in a pot over a medium heat. Once melted, add 15g flour and stir with a wooden spoon for 1 min or until a sandy paste forms. Add 175ml milk gradually, then whisk for 5 min or until a smooth, thick sauce remains. Stir through 30g grated mature cheddar cheese and 30g gruyere until melted. Serve drizzled over the cheesy tornado potatoes.

The Fully Loaded One

Fry up bacon lardons in a hot pan until crispy. Sprinkle over the cheesy tornado potatoes with a dollop of sour cream and a generous sprinkling of chopped chives.

The Spicy BBQ Vegan One

When making the tornado potatoes switch pre-grated parmesan for a mix of ½ tsp cayenne pepper, mixed with 1 tbsp smoked paprika. Once cooked, drizzle with vegan mayo and bbq sauce.