Tornado potato

Ingredients for 1 servings:

• 1 potato(s), washed, unpeeled
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

quick and tasty

First, preheat the oven to 200°C (top/bottom heat). Place the potato lengthwise onto a short wooden skewer. Then, using a sharp knife, place one end of the potato diagonally and cut into a spiral all the way to the other. You can cut all the way to the skewer with the knife. Be careful not to slice too thinly—keep a gap of about 5 mm between each. Now, carefully pull the potato apart with both hands to create an even gap between the spirals. Place the almost-cooked tornado potato on a baking sheet lined with baking paper and drizzle with oil to coat the freshly squeezed garlic, rosemary, and salt. Spread the oil over the potato. Place the baking sheet in the preheated oven and bake the potato for about 20-25 minutes, until soft and golden brown. Tip: Can be used as an original side dish or appetizer.