I remember watching an infomercial for a slicer-dicer with my room-mate during college. We were simultaneously in great suspense shouting, “But can it make curly fries?” and laughing at how excited the infomercial was making us. When they spin-sliced the potato we practically fell off of the couch. My Tornado Potato truck has harvested this modern technology and merged it with one of our most ancient cooking techniques — the kabob. It is perfectly designed for eating sideways like a cob of corn. But eating it like a popsicle made me imagine an episode of CSI revolving around a kabob-impaled fairgoer.
There are a number of different drizzles and flavors, which caused some people to get into arguments with their friends in front of the menu. The truck offers potatoes spun around sausages, topped with chili and melted cheese, as well as salt & vinegar, roasted jalepeno and numerous other powdered flavorings. But nothing could keep me from the truffle. And I looked down on what they had made and it was good. It’s not crispy and greasy like potato chips, but cooks much more evenly than french fries. The sweet potato tornado was made with white-fleshed sweet potatoes instead of the orange fleshed sweet potatoes known commonly as yams. Maybe the yams get too mushy. They were coated with cinnamon and sugar. Maybe it’s overkill, but I kind of wanted to dip it into marshmallow Fluff.
And I am not the first to love the Tornado Potato