This post is sponsored by Potatoes USA, but all opinions are my own.
It’s almost the official start to cookout season! And I have a fun new addition to your next grill session: POTATO TWISTERS. They are also known as “potato tornados” and are very easy to make.
Just take nutrient-dense potatoes, wash & skewer them, cut into spirals, season, and grill. No grill, no problem. You can also make these in the oven or air-fryer.
They’re easy enough for a weeknight dinner side, and fun enough to serve at a party. Perfect for Memorial Day, 4th of July, Labor Day, or anytime you want to add nutrition + a “WOW” factor to your cookout.
Adding potatoes to your cookouts is a smart idea because they are a nutrient-dense vegetable that provide the energy + potassium + vitamin C to fuel your fun.
Potatoes are especially important in an active lifestyle because they are a nutrient-dense carbohydrate. Carbohydrates are the primary fuel for your brain, key source of energy for muscles, and important for optimal physical & mental performance.
If you’re looking to level-up your grill game this cookout season, give these Potato Twisters a try! Here’s the recipe…
2 yellow potatoes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
2 tablespoons finely chopped fresh parsley
1. Preheat grill to 400 degrees F.
2. Wash potatoes (leaving skin on) and place metal skewer through the center of each.
3. Using a small, sharp knife, make a cut at one end of the potato until you hit the skewer. Then hold the knife at a slight angle and slowly turn the potato to make one continuous cut down the length of the potato. This will create a spiral effect. Note: Aim to make each turn about 1/4-inch thick.
4. Gently loosen up and fan out the potato into a longer spiral on the skewer.
5. Brush the outside & inside of the spirals with olive oil.
6. Mix together the paprika, garlic powder, and salt and sprinkle on the potatoes.
7. Grill (with cover closed) for 30 minutes, turning every few minutes.
8. Drizzle with any remaining oil and sprinkle with parsley.