A large whole russet potato passed through a special contraption that turns the potato into a very, very long continuous paper thin coil, plunged into wickedly hot vegetable oil and then sprinkled with salt and spritzed with vinegar. Is that joy, or is that JOY? What the heck is it about potatoes and fat? It is one of the finest food marriages on the planet! This vendor at the Hampton Beach Seafood Festival had one of the busiest stalls, and you can see why. Crisp and slightly chewy at points, with salt and the brilliantly delivered vinegar spritz.
In the photo above, notice the guy int he white sweatshirt gently pushing the whole potato through the “grater”. In the background are other folks salting the freshly fried potatoes and you can see how at this stage you could add a dash of paprika, maybe cayenne and other spices…
A single large russet potato yielded an a large single plate serving, good for two. I was a bit concerned that the potato didn’t seem to be washed well (if at all) as they pulled them out of boxes straight from the farm. Maybe bits of the soil add to the flavor, but I would be worried about e coli or other cooties. Then again, whatever hitched a ride on the potato probably was fried to death.
But what really piqued my interest was the spray bottle filled with apple cider vinegar. This allowed customers to decide how much vinegar to put on their “taters”… It’s such a cool idea I could see this being done for home made fries cooked in goose fat. :) I am not going to get a blood test soon. I am not going to get a blood test soon. :)