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| Cake decorating gun. |
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| Fancy tip that needed modification. |
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| Fancy tip cut to make 1" hole. |
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| 5 pounds of peeled potatoes. |
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| 3 Tablespoons Flour, 1½ Teaspoons Smoked Salt, 1½ Teaspoons freshly ground black pepper, 3 Teaspoons garlic powder, 1½ Teaspoons Onion Powder, ¾ teaspoon Dill and ¾ teaspoon Oregano. |
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| Potatoes, parboiled 6-7 minutes, then cut in half to speed cooling time. |
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| Cooled potatoes ready for shredding. |
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| Using a medium sized shredder to begin potatoes. |
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| All 5 pounds shredded. |
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| Seasonings added and mixed thoroughly. |
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| About 1 cup at a time of potato mixture pressed into gun. |
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| A few practice runs to get the hang of it. |
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| After all potato mixture squeezed out, then cut into roughly 1"- 1¼" pieces. |
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| Placed on a pan for a flash freeze. |
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| From frozen: Deep fry @ 350° for 4 min or until desired doneness. |
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