How to make it

  • Wash and dry the potato well,skewer the potato though the middle,but,not all the way through.
  • Lay the skewered potato on a firm surface at a slight angle.
  • Then with a shape knife blade,start at the very tip,slicing down until you hit the wooden skewer.
  • Keep turning the captured potato on the cutting board until you get to the end.
  • Then gently separate the slices without breaking them into a spiral down the entire length of the wooden skewer.
  • You will already have the canola oil in the fish poacher over two burners on your stove at a high degree for deep frying.
  • Lay the spiral in the oil and cook until done,but not really,really crisp.
  • Drain,and then sprinkle on your choice of flavors that you have placed in a powdered sugar shaker.
  • I also like to use this method with zucchini,carrots and parsnips that look like that they had been built on steroids,and sweet potatoes.

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