Roasted Grape and Ricotta Toasts
Roast red grapes with balsamic and rosemary, then toast sourdough on the same pan. Spoon them over lemony ricotta and finish with walnuts.
Snacks ·
Korean Tornado Potatoes
Make spiral-cut Korean tornado potatoes with Parmesan, red pepper and ramen seasoning. Follow the cutting, frying and seasoning steps.
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Ingredients at original yield
- ½ cup grated parmesan cheese (55 g)
- 1 teaspoon korean red pepper
- 1 tablespoon sugar
- 1 packet korean ramen seasoning
- 4 yukon gold potatoes
- canola oil, for frying
- salt, to taste
How to make Korean Tornado Potatoes
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
- 02
Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
- 03
Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
- 04
Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
- 05
Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
- 06
While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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