The Swiss army knife of food; Part 2

While yesterday I claimed that lo and behold the lemon was the true Swiss army knife of the culinary world was the lemon, yet it has come to my attention that perhaps this is not the case and there are other foods involved on the competition for the chopping block, namely, the potato.

The food of the Irish, and a carbohydrate loaded vegetable, the potato is made for a plenty of meals but generally only mains.

French fries, scalloped potatoes, tater tots and the list goes on the same way that the oil often drips from these freshly deeply fried potatoes.

But are they the true Swiss army knife of the chopping board? Do they have as many useful purposes as they do silly ones? Well yes, you can make real versions of Mr Potato Head which for the juvenile, drunk and stoned out there this should make you very happy indeed.

Potatoes taste great in any form except not cooked, mind you the same applies for lemons, would you really eat it like an apple? I thought not.

So, readers out there, what do you think? Which is better and has more uses, The humble dirt ridden potato or the acidic lemon?

Thoughts?