Do you remember planting these potatoes last May? Can you explain the life cycle of a potato? How do you think these potatoes will change when we put them in the oven to roast? These were some of the concepts second grade students were mulling over as they focused all of their visual attention on the sharp knives they were permitted to use for cooking chemistry class. Just before the potatoes went into the oven, students discussed how they thought the baking would change the potatoes. One student’s idea was that the heat would turn them into a regular french fry shape. Why not?
After the diced potatoes were dipped in olive oil, salt and vinegar, they were roasted briefly at a 450 degrees. Very soon (15 minutes, tops) they were ready to take out of the oven. Students gobbled them up for snack without one speck of ketchup. When I brought the roasted potatoes to class from the kitchen, their teacher, Ms. Beaudry-Torrey was showing a very cool kids’ website on the smartboard. You may want to look it over at http://www.thepotatostory.co.uk