In the potato capital of the world, spud honchos made sizzling rich on America's french fry affair fill downtown offices. In the distance, potato fields sprawl east and west and there are ample cafes to carbo-load on spuds served baked, stuffed, fried and, somewhat miraculously, frozen into ice cream. And inside tucked-away laboratories in the town that hash browns built, teams of scientists are splicing potato genes, working daily to perfect Idaho's top cash crop with modern biotechnology. At J.R. Simplot Co., the eponymous potato company founded by Idaho's richest man, biologists have used gene technology to design a spud that's tastier and resistant to unsightly bruises and sprouts.