Rye Free Tornado Potatoes

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

4 medium yukon gold or russet potatoes (about 6–7 oz each), scrubbed
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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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