Deep Fried Potato on a Stick

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1. 

   That is one big tater.

   Crystal wrote on September 28th, 2007

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     How do you make this?

     fred wrote on July 9th, 2009

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       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!

       Heda wrote on March 26th, 2013

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2. 

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

   Mikeymoo wrote on September 28th, 2007

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3. 

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

   Brian wrote on September 28th, 2007

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4. 

   @Mikeymoo – lol, it does take a certain finesse

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

   Sara wrote on September 28th, 2007

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5. 

   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….

   april wrote on September 28th, 2007

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6. 

   It does look cool and tasty.

   *sigh*

   BillyHW wrote on September 29th, 2007

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7. 

   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 wrote on September 29th, 2007

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8. 

   Please rescue my comment from the spam trap.

   Sonagi wrote on September 30th, 2007

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9. 

   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.

   Mikeachim wrote on September 30th, 2007

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10. 

    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

    simon Fellows wrote on September 30th, 2007

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11. 

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

    Donna wrote on October 1st, 2007

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12. 

    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

    Johan wrote on August 8th, 2009

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13. 

    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”!

    ega278 wrote on December 3rd, 2009

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14. 

    pls help me to find machine to make this stuff

    sameer wrote on July 12th, 2010

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15. 

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

    Ggravel wrote on September 30th, 2010

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16. 

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

    Robert Becchetti wrote on October 15th, 2010

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