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The great soil on the North Fork of Long Island gives these potatoes a field-fresh sweetness. Potato farmers Martin & Carol cut them twice as thick for a more hearty potato flavor. Then they kettle cook the potatoes in sunflower oil which makes them extra crunchy, adding only salt. Their Texas Style barbeque chips are flavored with onion and garlic, vinegar and paprika, with a touch of molasses, sugar and tomato. Its a little bit of sweetness with a spicy kick.
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