Riverside Barbecue School Tornado Potatoes
This delicious recipe by Andrew Dickens is a fun and exciting new way to cook potatoes; it can be switched up by trying different rubs and with or without the parmesan.
The recipe calls for either a barbecue with the Elevation Grilling System - such as the Genesis II LX, or either of the new Genesis II models - or the Elevation System accessory which will fit Weber®'s 3 burner and larger barbecues. Alternatively, the skewers can be laid across a doubled up large drip tray. You will also need four potatoes, one per person; 50 grams of grated parmesan; 2-3 teaspoons of Paella Fiesta rub, or another rub of your choice; a few knobs of butter; a drizzle of cold-pressed rapeseed oil and 1-2 teaspoons of garlic puree.
Heat your barbecue to an indirect heat of 180°C, wash and dry the potatoes. Mix the rub and parmesan together and lt the oil, butter and garlic puree together gently on an indirect heat or on the warming rack of your grill.
Coat the skewers with a thin layer of oil and push one potato onto each skewer. Cut the potato into a spiral by starting at one end and cutting almost perpendicular to the skewer with just a slight angle - you want the potato to be around the thickness of a pound coin. Turn the skewer towards you as you cut until the whole potato is cut into a spiral. Fan the potato out across the skewer.
Brush the melted butter mixture onto the potato, making sure to get into each layer of the spiral, once the potato is coated sprinkle it liberally with the rub mixture, again making sure to get well into the spiral.
Roast the potatoes on an indirect heat for around an hour until they are crispy on the outside and soft in the middle, place a doubled up large drip tray underneath for further protection from the heat.
You can serve one potato per person as a side, or chop them up and serve as an appetiser. We love ours with warm tomato salsa, or topped with fresh chives!