Tuscan Rub Tornado Potatoes


The sun dried tomatoes in the Tuscan Rub impart a deep, rich flavor that complements the creamy and robust taste of the Sauce Starter dip. The crispy, golden brown potato spirals add a satisfying crunch to this dish, while the Italian parsley adds a pop of bright, herbaceous flavor. As you savor the dish, the Sauce Starter dip offers a creamy and tangy contrast to the savory potatoes. The flavors blend together harmoniously, creating a mouth-watering taste that lingers on your tongue. This dish is the perfect combination of simple ingredients and complex flavors, making it a delicious addition to any meal.

Total Cook Time: 30 minutes

Serves: 4

Gluten Free Vegetarian

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Bella Products Used:

Sun Dried Tomato Tuscan Rub

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Tomato & Pepper Sauce Starter

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  • 4 medium-sized Yukon potatoes
  • 4 wooden skewers
  • ¼ c Bella Sun Luci Arbequena Olive Oil
  • ¼ c Bella Sun Luci Tuscan Rub
  • ½ c sour cream
  • ½ c Bella Sun Luci Tomato & Pepper Sauce Starter
  • Italian Parsley, freshly chopped


  1. Preheat your oven to 350°F.
  2. Wash and dry the each potato then skewer them through the middle.
  3. Slice each skewered potato into thin, even slices with a sharp knife, starting at one end and working your way to the other. You should end up with a spiral shape.
  4. Place the skewered potatoes on a baking sheet lined with parchment paper
  5. Brush a light coating of olive oil over the skewered potatoes. The shake on Tuscan Rub, making sure to coat each spiral evenly.
  6. Bake for 25-30 minutes, or until the potatoes are crispy and golden brown.
  7. While the spirals bake, combine sour cream and Sauce Starter in a dish. Set aside.
  8. Serve the skewered tornado potatoes hot, and enjoy!

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