Potato peel fries

Peel the potatoes into long strips straight into water so they do not brown; they hold in the water an hour or two, overnight probably.

Shake the peels over the sink, then dry them gently between a couple of layers of paper towels on a baking sheet; oil and water do not mix.

Fry in hot oil, pushing them back under when they float, until crisp, two and a half to three minutes all told.

Drain well, shake off and, while still hot, season with the sweet hot rub and chopped chives; make sure the seasoning includes a reasonable amount of salt.