Potato

Nutritional value per 100 g (3.5 oz) Potato, raw, with peel

Description and History

Potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family. In the region of the Andes, there are some other closely related cultivated potato species. There are about 100 varieties of edible potatoes. They range in size, shape, colour, starch content and flavour. They are often classified as either mature potatoes (the large potatoes that we are generally familiar with) or new potatoes (those that are harvested before maturity and are of a much smaller size).

Potatoes originated in the Andean mountain region of South America. Researchers estimate that potatoes have been cultivated by the Indians living in these areas for between 4,000 and 7,000 years.

Uses

▸Salad

▸Roast sliced or whole potato.

▸Boil, mash, fry to make chips

Storage Tips

Eat new potatoes as soon as possible after purchase. Potatoes should be stored at room temperature. White potatoes should be stored in a cool, dark, well-ventilated area. If stored properly, they will keep for several weeks. Do not refrigerate potatoes.

Cooking Tips

Wash new potatoes gently under running water. White potatoes can be scrubbed vigorously with a vegetable brush. Remove any sprouts that may be present. Potato skin is very high in nutrients and should be left on whenever possible and consume both the flesh and the skin. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin and therefore retaining the nutrients that lie just below the skin.