Some of the waste produced while making crisps and chips is helping to protect and regenerate vulnerable salt marshes.

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All that salt also raises the water's boiling point, making it hotter inside the potato, converting its moisture into steam.

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These crispy hash brown sticks are topped with crème fraîche and trout roe for an upscale upgrade to traditional hash browns.

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While sweet potatoes have an edge with their higher vitamin A content and slightly lower glycemic index, regular potatoes ...

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