The potato is a versatile vegetable—baked, roasted, fried, mashed—it can bring something to just about any menu. But, how exactly do these tasty tubers end up on our tables? We’ll give you a crash course in potato science, including how potatoes are grown (hint: not from seeds!) and what scientists look for when they develop new potato varieties.
SciFri producer Kathleen Davis talks with Dr. Rhett Spear, assistant professor in the Plant Sciences Department at the University of Idaho.
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