Originally published at: 3D Modeling shows why different potato shapes taste better | Boing Boing
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Potatoes 
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Well, someone doesn’t know what a tater tot is. It’s not a solid cylinder of potato but an assembled mass of potato shreds. Much higher ratio of fried surface.
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Tots ‘R’ King
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Mashed, in all its forms, is best.*
Classic - butter and milk
Vegan - margarine and soft tofu
With roasted garlic - oh
With lime zest - oh my
With creamed corn as sauce - uh uh
With mushroom gravy - mmmmm mmmmm
With green beans and short ribs au jus - oh, … oh
*Gotta go warm up dinner now: New Yukons and the rainbow mix roasted with beets, onions, parsnip, and garlic with zuchs added in the home stretch, leftover from Christmas - Yeah, maybe roasted is best.
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OK, but now explain why different pasta shapes taste better.
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Caught me sleeping!
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I was wondering how we’d gotten that far into the thread and no hobbit.
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This. I don’t know how accurate restaurant menu calorie content is, but every place that I’ve been that has tots show them between 100 to 200% of the caloric value of their fries. I’m not sure I care, tots are awesome.
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No model for ribbon fries?
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Didn’t know these were a thing. Now I have a new life goal of finding someplace that serves these. Thank you!
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No, they’re really not
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They’re most commonly found at fairs and lend themselves well to crazy topping combos. I don’t know why they don’t get served at normal restaurants more often.
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A feeble attempt at making Rösti?
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You had me at the Christmas leftovers…
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How about fried mashed potato?
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Yeah I don’t know why my brain went to D and not B6.
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