This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
Americans love, love, love their spuds: In 2010, per capita consumption of potatoes in the U.S. hit almost 114 pounds, according to USDA’s Economic Research Service. One of our favorite ways to dish up this versatile veggie is in the form of French fries.
Of course, deep-frying those potato slices to golden crispness adds extra calories from the oil. But what if you could indulge your French fry craving with fewer calories? And what if the technique to achieve that was more environmentally friendly than conventional fry preparation? Read more »