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September 28, 2007

Deep Fried Potato on a Stick

By Worker Bee
21 Comments

Oh, dear…and we were just getting over deep fried lattes.

via Boing Boing

via via Neatorama

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18 Comments on "Deep Fried Potato on a Stick"

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Crystal
Crystal
9 years 5 months ago

That is one big tater.

fred
fred
7 years 8 months ago

How do you make this?

Heda
Heda
3 years 11 months ago

You skewer the potato on the stick first, then cut around the potato radially as if into slices, but moving the knife continually upward so a slice never gets fully cut off. Then you pull the potato coil gently apart until it looks nice. I’ve never deep fried a potato but I have roasted veggies like this because everyone asks how to do it!

Mikeymoo
9 years 5 months ago

I love any recipe that takes an unhealthy food and somehow makes it worse.

Brian
Brian
9 years 5 months ago

It may make your heart stop, but you have to admit it looks cool 😉

Sara
9 years 5 months ago

@Mikeymoo – lol, it does take a certain finesse 😉

@Brian – be sure to wash it down with a fried coke.

april
april
9 years 5 months ago

its just one big huge curly fry…. :shutters: how do you eat it? how can you eat it? i think i gained a pound just pondering it….

BillyHW
BillyHW
9 years 5 months ago

It does look cool and tasty.

*sigh*

Sonagi
Sonagi
9 years 5 months ago

Hey, those fried potato curlies are being sold by a Korean street vendor for only $1, and they’re not nearly as disgusting as these:

http://www.lastappetite.com/french-fry-coated-hotdog/

I actually tried one once and lived to regret it. Koreans, Chinese, and Japanese bakeries sell starchy white buns stuffed with hot dog slices drizzled in mayo, ketchup, or both, served cold. Mmmm!

Sonagi
Sonagi
9 years 5 months ago

Please rescue my comment from the spam trap.

Mikeachim
9 years 5 months ago

Polypore mushroom influence, surely?

Mmmm. All that surface area for Vile Fatty Fryer Gunk to stick to.

Modern food is amazing, in a very bad way.

simon Fellows
simon Fellows
9 years 5 months ago

Sir Hola..Any chance that’d you care to comment on Taubes new book Good Calories, Bad….. ?
Also his article on sat fat in the New York times in 2002..type in Taubes and Fat Lie and NYT and up it should pop.

All good things,
Simon Fellows

Donna
Donna
9 years 5 months ago

Well, If It Doesn’t Just Look Like Tater Kabob!

Johan
7 years 7 months ago

TwistedChips have come up with a nice, full stainless steel tornado potato cutter at a very fair price.
The only 4-IN-1 spiral cutter in the world that can make: Tornados Potatoes, Curly fries, Ribbon fries and Angel Hair Fries. You can also slice vegetables like zucchini, carrots, radish, onions, and cucumber. w w w . t w i s t e d c h i p s . c o m

ega278
ega278
7 years 3 months ago

What if that potato was deep fried in free range pastured pig lard?

Is it the carbohydrate density that’s the problem? or is it the type of fat used for frying that’s the problem? (polyunsaturated) or is it the frying part of the deep fried that’s the problem? Lard is saturated, so therefore is stable in high heat. They used to use lard in the old days, but shifted from “unhealthy” lard, to “healthy” vegetable oils. LOL!!!!

Phew, I had a good chuckle there typing, “healthy vegetable oils”!

sameer
sameer
6 years 8 months ago

pls help me to find machine to make this stuff

Ggravel
Ggravel
6 years 5 months ago

I would like to know where to buy or have parts for it?

Robert Becchetti
Robert Becchetti
6 years 5 months ago

Have you heard of a machine that cuts the potatoes for the potato on a stick

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