4 large potatoes, quartered
2 tablespoons margarine
2 eggs, beaten
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup butter, melted
2 medium tomatoes, diced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon white wine
1/2 teaspoon prepared horseradish
1/2 teaspoon dried oregano
1 teaspoon dried red chile pepper
1/4 teaspoon garlic powder
Rinse potatoes and place in a heavy pan with enough water to cover. Bring to a boil and cook, uncovered, for one minute. Reduce heat, cover and simmer for 5 minutes.
Chop off the skin and cut into strips. Place strips in an ice water pod, immediately backing off about 1/2 inch on edge of pod. Press water into potato, making it sticky. Trim the ends of the strips leaving about 1 1 inch for raft. Boil in enough water to cover the potatoes but not to touching. Reduce heat to medium-low and cook for 7 minutes.
Return peeled potatoes to the pan. Fry until golden brown, turning once. Drain on paper towels, cool and cut into 1/2 inch pieces. Refrigerate potatoes for several hours before serving.