"Red Dot worked closely with the University of Wisconsin's agricultural department to create the perfect potato for chips. The University continued to do research in this area after Red Dot folded and in 1990 introduced the Snowden potato, now considered the ultimate chipping potato."

The Wisconsin Historical Society has the story...  as Fred & Kathryne Meyer enter the Wisconsin Potato & Vegetable Growers Association Hall of Fame

"The 3-D spud warms below your very fingers and is all up in your olfactory grill."

Advertisers getting all up in your grill.  (Or grille, if you prefer.)

Fried mashed potatoes

Fry 'em up in a pan.

(Photo: Danny Kim. Illustrations by John Burgoyne.)

For chickenlittle (the commenter): Chickpea Potato Salad With Lemon-Garlic Dressing

A recipe.

The art of sculpted mashed potato

High, low, and middle.

She even out potato-blogs me

http://althouse.blogspot.com/2012/01/at-fingerling-cafe.html

Mashed-Potatoes

Creamy-Garlic recipe

photo credit: Jan Norris

Chaotic Andean potato diversity program

Going on for millennia:

"The result was chaotic diversity. Potatoes in one village at one altitude could look wildly unlike those a few miles away in another village at another altitude."

And chuño, the dried potato that fueled conquering Inca armies:

Credit: Eitan Abramovich / AFP / Getty Images

"Potato Wars: eye for an eye"

Instapundit links.

I mentioned the issue here.

Compassionate conservatives in action

Hoosier Potato Farmers Singlehandedly Produce And Donate Enough For 1/10th Of Those Needing U.S. Safety Net

file: Journal Gazette

Food Insecurity: 1 in 6 Americans Struggles to Buy Food

Bittman blogs basted potatoes

What could be simpler or more perfect?

Credit: Kerri Conan

Perfect for Yukon golds: Turn the oven to 400dg, using the convection roast setting if you’ve got one. Pour a thin film of olive oil into a rimmed baking sheet and sprinkle liberally with sea salt. Trim about 1 pound of potatoes, remove any icky spots, and cut them in half crosswise. Once the potatoes are in the pan, rub them all over in the oil, and put them cut side down. Roast, brushing with the salted oil every 15 minutes or so, until they release easily, 30 to 60 minutes, depending on their size.

Hey! Teacher! Leave our spuds alone!

Potater haters.

"Just like Magritte's picture of a pipe, a potato is not just a potato," says Romain Cools, head of Belgapom, the Belgian potato trade body. "You cannot compare bintje with other varieties."

The bintje, as you probably already know, is the world's most widely grown potato cultivar. But size, as it turns out, does indeed matter and demand for the smaller shorter bintje is... well, down.

Local potato heros

Right here in Madison, Wisconsin!

Geneticists Dennis Halterman (left) and Shelley Jansky

Does this potato chip make my bean look big?

You look smashing!

"We make potato cakes, latkes, garlic roasted red potatoes and we've seen no push-back whatsoever"

"Experts defend bashed potato"

Mashed potatoes might make the ideal modified carbo-loading pre-event meal for some athletes.

Potato walks into a bar.

All eyes were on him.

"Potato's in the Paddy Wagon"

"One night mama went to fetch herself a sweet potato fell down the cellar stairs,
Stork dropped in while she was on the floor, so my sister was born down there.
Daddy said this one will be nothing but a misery, never will be worth a damn..
But mama just loved her little sweet potato baby, with a face like a parboiled yam."

Welcome, smart and funny commenters from a blog, the name of which, we dare not mention!

But, okay, "guns" is in the title. That's right: GUNS!!

Have a look around, make yourselves at home, leave your misguidedly liberal calling card if you like, and, HERE, have a taste of potato-y/pasta goodness.

Dismissive federal judge railroads potato flakes settled on big wheels after low-speed derailment damages dispute

Mash up, mash down.

Potato-y planetary gravitas

Oh, so Madison, Wisconsin isn't ground zero after all.

"la illaha illala"

Allah ha ha ha ha ha!

Potatoes

Poached.

The real deal.

DSC00372, originally uploaded by Ann Althouse.

Last night, I had the experiential pleasure of this delightful little Lithuanian dish.

Un-beet-lieve-ably divine!