Twisted Potatoes on a Stick

Twisted potato on a stick

Header product — groups flavours.

Original salted

Cheese seasoned

BBQ seasoned

Sour cream and chives

Spicy seasoned

Potatoes (whole — medium, consistent size)

Consistent sizing is critical for even spiral cutting and cooking.

Cooking oil

High volume — budget carefully.

Seasoned salt (original)

Seasoned salt (cheese)

Seasoned salt (BBQ)

Seasoned salt (sour cream and chives)

Seasoned salt (spicy)

Dipping sauces (tomato, aioli, sweet chilli)

Spiral potato cutter / tornado cutter

The entire business depends on this tool — invest in quality and carry a spare.

Deep fryer (large capacity)

High volume operation — large capacity fryer essential.

Skewers (metal or bamboo)

Oil filtration system

High oil turnover — filter regularly to maintain quality.

Food thermometer

Monitor oil temperature — typically 170-180°C.

Tongs and serving utensils

Trestle tables / serving counter

Gazebo/marquee or trailer

Cash float/till

Food stall / twisted potato setup

Skewer holders / paper sleeves

Napkins

Sauce cups

Takeaway bags

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Oil temperature management — typically 170-180°C. Monitor regularly.

LPG/gas safety compliance

If using gas-powered fryer.

Allergen labelling compliance

Sauces may contain dairy and eggs — check all seasoning ingredients.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel

Cooking oil disposal

High volume oil use — factor disposal cost into margin.