Chili Tornado Potatoes

Posted: June 10

Time: 60 minutes

Yield: 4 servings

recipe image

It’s a twister for your tastebuds! Hearty, fluffy potatoes with a crispy, buttery coating are at the heart of this dish, cut into tornadoes for extra crispiness. A spicy wind of chili powder, cumin, and garlic swirls around these potatoes, turning them from a mere gust of flavors into full-blown Chili Tornado Potatoes. Biting into these might just blow your hair back with their intense flavors!


• 4 medium Yukon potatoes • 3 tablespoons butter, melted • 2 teaspoons kosher salt • 1 teaspoon black pepper • 1 teaspoon garlic powder • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1/2 cup queso fresco, crumbled • cilantro, for garnish • hot sauce, for garnish


Step 1

Preheat the oven to 350 degrees F.

Step 2

Pierce the potatoes with a skewer longways.

Step 3

Using a small paring knife, carefully cut the potato into a spiral.

Step 4

After spiraling all your potatoes, place them on a foil or parchment paper-lined baking sheet.

Step 5

Mix together the salt, pepper, garlic powder, chili powder, and cumin.

Step 6

Coat the potatoes with the melted butter and the seasoning mix.

Step 7

Bake the potatoes for 40 minutes. To ensure even cooking, turn the potatoes once halfway through. They should be tender on the inside, but crispy around the edges.

Step 8

Once tender and crispy, remove the potatoes from the oven and top with the queso fresco, fresh cilantro, and hot sauce.

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