Continuous Improvement: Potato genetically engineered to eliminate potentially harmful ingredient that emerges in high heat required for French fries and potato chips approved for commercial planting by US Department of Agriculture

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J. R. Simplot Company, based in Boise, Idaho, one of US’s largest potato producers and major supplier of frozen french fries to McDonald’s, developed the potato by altering its DNA so less of chemical acrylamide is produced when potato is fried. Acrylamide has been shown to cause cancer in rodents and is suspected human carcinogen. Newly designed potato resists bruising.  Resistance to bruising is characteristic long sought by commercial users of potatoes because damage, which usually occurs during storage and shipment, makes them unusable.

Source: www.nytimes.com/2014/11/08/business/genetically-modified-potato-from-simplot-approved-by-usda.html 

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