Pre-heat the oven to 325F
Add the potatoes to a microwave-safe bowl and nuke for 1 - 1 1/2 minutes. Let stand for a few minutes to cool. If using russet potatoes, cook for 2 min in the microwave
While the potatoes are cooking in the microwave, make the basil oil
Add the basil, garlic, water, salt, red pepper flakes and paprika to the bowl of a food processor and pulse a few times
Add the olive oil and blend until a smooth saucy basil oil comes together
Once the potatoes are cool enough to handle, insert a wooden skewer into the bottom of each potato and gently push all the way through to the top
Using a spiral motion, hold a sharp knife at an angle, turn the potato the opposite direction of cutting and cut all the way to the skewer. Make sure to go slow and cut thin, even layers all the way down
Carefully fan out the potato slices until you have even spacing throughout the "tornado" and place on a baking sheet lined with parchment paper
Drizzle the basil oil all over the potatoes
Sprinkle the Parmesan cheese all over the oiled potatoes - make sure the potatoes are covered evenly with the basil oil and cheese
Bake for 25-30 minutes or until the potatoes are golden brown. If using russet potatoes, bake in 425F oven for 30-40 minutes until golden brown
Garnish with additional basil oil and cheese and chopped fresh basil or parsley and sprinkle with additional Parmesan cheese.