Spare rib spuds

Abstract

A method of cutting (potatoes) or (spuds) so that they resemble spare ribs. Once the “Spare Rib Spuds” basic form is cut you then cut ¼-inch deep cuts across the grain in ½-inch increments all the way up the entire length of the “Spare Rib Spuds.”

1 . A method of preparing (potatoes) or (spuds) comprising of soaking, scrubbing and rinsing unpeeled (potatoes) or (spuds) with a vegetable brush.  
   
   
       2 . The method of claim No.  1  wherein you cut the butt ends off of the (potatoes) or (spuds)  
   
   
       3 . The methods of claim No.  2  wherein you cut the (potatoes) or (spuds) in half lengthwise with the grain.  
   
   
       4 . The method of claim No.  3  wherein you place the flat side down with the butt ends on bottom. Then from off the right sides of both spud halves cut ⅛-inch off both halves lengthwise with the grain.  
   
   
       5 . The method of claim No.  4  wherein from the butt ends of the spud halves, on the flat sides, come up in ½-inch increments and cut ¼-inch deep cuts across the grain up the entire length of the spud halves.  
   
   
       6 . The method of claim No.  5  wherein you spread each half to open the ¼-inch deep cuts slightly.  
   
   
       7 . The method of claim No.  6  where you then place flat sides down with the butt ends on bottom.  
   
   
       8 . The method of claim No.  7  wherein then starting from the right sides of both spud halves, towards the left sides, cut lengthwise with the grain, making ½-inch thick cut pieces from both halves.  
   
   
       9 . The method of claim No.  8  wherein they are deep-fried, baked or barbequed. Season as desired.  
   
   
       10 . The method of claim No.  9  wherein the (potatoes) or (spuds) are now “Spare Rib Spuds.”