French fried potato

A potato is sliced through from end to end leaving caps and then microwaved to cook completely. The caps removed and the sliced, cooked and dehydrated pieces shallow fried in hot oil to produce French fried potatoes by a double cooked method.

This is a sorcerer's trick used primarily by males. It allows play with a sharp knife for skillful demonstration and for purpose of supplying a fast and excellent meal of a single potato. 

A pocket knife will do but not recommended. 

A potato will naturally lay flat on one side which can be regarded as its steady surface. Make slice through the center all the way through from near end to end leaving a cap. Then make another parallel slice on each side, perhaps two if the potato is large enough.

Rotate the potato 45˚ and make corresponding cuts all the way through so that the potato is held together by the caps.

Microwave the potato and cut off the caps. The potato is cooked and reasonably dehydrated.

Fry in oil 350℉ / 180℃

I said shallow fried. I meant enough oil to cover but in a very deep pot. The deepest pot you've got. For safety. 

It's a guy thing. If you're female and you do this, then face it, you're a tomboy.