Believe it or not, potato chips are, at one point in time, potatoes. So scientists at Cornell have put their minds to developing the absolute perfect potato for chipping, and they think they've done it. Last week, the university's potato-breeding program unveiled two new potatoes, the end results of 13 years of testing, the Cornell News Service reports.
Dubbed the Waneta and Lamoka, after two nearby rivers, the potatoes are designed to be stored longer, look more appealing when sliced, and to resist the bruising that result in those ugly green chips lodged at the bottom of the bag, SlashFood explains. They also are high in starch, meaning they should absorb less oil when fried, making for less greasy chips. Cornell produced 40 acres of seed last year, which will translate into around 400 acres of potatoes this year, each acre yielding a 30,000-pound crop—and demand is already outstripping supply. (In related chip news...)