We all know sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. In our latest GastroLab video for SlateV, we set out to change that, by experimenting with russet potato-based desserts. As always, our experiments get more ridiculous as we progress. This time around we make maple-glazed French fries to dip into a vanilla milkshake and then create a twice-baked potato sundae. And you thought Americans already ate enough potatoes.

As first published in Slate Magazine (www.Slate.com).