Eosinophilic Esophagitis Friendly Tornado Potatoes
Total time45 min
Prep time15 min
Cook time30 min
4.5(4)
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Learn more →Ingredients
4 servings
- 4 medium yukon gold or russet potatoes (about 6–7 oz each), scrubbed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly oil the rack.
- 2
Push a 12-inch wooden skewer lengthwise through the center of each potato, starting at one end and stopping about 1/2 inch from the other end so the skewer is fully anchored.
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