My son arrived at the Fairmount Neighborhood Farmers Market last Sunday with one thing on his mind: battery parts.
He picked out two potatoes and then, following the instructions from his new favorite book Potato Chip Science, which comes complete with accessories, he connected up a potato-based circuit that powered this clock.
Later that day the potatoes were sliced into wedges, fried, and consumer with ketchup.
Fried Potato Wedges
serves two2 potatoes
2 Tbsp canola oil
generous amount of salt
Heat a large cast iron skillet over medium heat. Wash the potatoes and cut them into wedges (about 16 per potato). Add the oil to the pan to coat the bottom, and when it glimmers with heat, place the potato wedges in the pan in a single layer. Generously sprinkle on salt and leave them alone to brown on one side for about 5 minutes. Flip, salt again, and allow to brown on the second side for another 5 minutes. Give them a good stir, taste one to see that it is cooked through and well seasoned, and cook for a little longer if necessary. Serve with ketchup.