vegetarian

PEI Herb and Onion-Spiced Grilled Tornado Potatoes

Skip the deep fryer and try our lightened-up version of the curly-fry-meets-potato-chip in this recipe for tornado potatoes. Spiced with a robust blend of dill, chives, garlic and onion powder, these skewered and grilled taters are loaded with savoury flavour. Pair with grilled burgers for a hearty meal.
25 min
PREP TIME
22 min
COOK TIME
470
CALORIES
11
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 1/4 cup (60 milliliter) instant milk powder
  • 2 tablespoon (30 milliliter) finely grated Parmesan cheese
  • 2 teaspoon (10 milliliter) Chives Freeze Dried
  • 2 teaspoon (10 milliliter) Dill Weed
  • 2 teaspoon (10 milliliter) Onion Powder
  • 1 teaspoon (5 milliliter) Garlic Powder
  • 1 teaspoon (5 milliliter) Parsley Flakes
  • 1 teaspoon (5 milliliter) Sea Salt Grinder
  • 1 teaspoon (5 milliliter) icing sugar
  • 1/3 cup (75 milliliter) extra-virgin olive oil
  • 4 medium red-skinned potatoes

Preparation

  • 1 In a medium bowl, combine chicken drumsticks with 3 tbsp (45 mL) rub marinade and marinate for 30 minutes.
  • 2 On a medium heat grill, cook drumsticks on all sides for 7 minutes making sure to obtain good grill marks and making sure not to burn chicken.
  • 3 In a medium saucepan on high heat, sauté bacon, pearl onions and mushrooms for 2 minutes. Add remaining rub marinade, tomatoes, chicken stock and grilled chicken drumsticks.
  • 4 Combine red wine and rice flour. Add to the above mixture; stir well. Bring to a boil, cover, remove from heat and place into a preheated 375°F (190°C) oven. Cook for 30 minutes, or until internal temperature of chicken reaches 165°F (74°C).
  • 5 Serve over your favorite pasta.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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