Spiral Potato Tornadoes with Yogurt Dip

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Wash and scrub the Yukon gold potatoes thoroughly. Leave the skins on.

3. 3

   Insert a wooden skewer lengthwise through the center of each potato.

4. 4

   Using a sharp knife, carefully cut the potato in a spiral motion while rotating the skewer, creating a spiral effect. Gently stretch the potato along the skewer to create space between the spirals.

5. 5

   In a small bowl, mix the sunflower oil, cumin powder, chili flakes, and salt.

6. 6

   Brush the oil and spice mixture evenly over the spiral potatoes, making sure to coat all sides.

7. 7

   Place the skewered potatoes on the prepared baking sheet.

8. 8

   Bake in the preheated oven for 30-35 minutes, turning once halfway through, until the potatoes are golden and crispy.

9. 9

   While the potatoes are baking, place the plain low-fat yogurt in a small bowl. Optionally, add a pinch of salt or a sprinkle of cumin for extra flavor.

10. 10

    Remove the spiral potato tornadoes from the oven and let them cool slightly.

11. 11

    Serve the spiral potato tornadoes hot with the yogurt dip on the side.