The potato is a starchy tuber that became one of the world’s most important food crops. It is filling, adaptable and happy with almost any spice.
- Botanical name
- Solanum tuberosum
- Family
- Solanaceae
- Part used
- Tuber
- Flavor
- Mild, earthy, starchy
- Major producers
- China, India, Ukraine, United States
History
Potatoes were first cultivated by Andean peoples in South America thousands of years ago. They reached Europe in the sixteenth century, were slow to be accepted, and then became a staple. Portuguese traders are credited with bringing them to India, where they were adopted into local cooking.
Where it comes from
Native to the Andes mountains of Peru and Bolivia, around Lake Titicaca.
Where it is used most
Potatoes are eaten worldwide: aloo dishes in India, fries in the United States and Belgium, gnocchi in Italy, rosti in Switzerland and many more.
Varieties and types
Waxy potatoes hold their shape and suit curries and salads. Floury potatoes are fluffy and suit mashing and baking. All-purpose potatoes sit in between.
Flavor and how to use it
In Indian dry curries, potatoes are cubed and cooked with cumin, turmeric and chili until just tender and lightly browned. Starting them in cold water for boiling helps them cook evenly.
Buying, storing and substitutes
Store in a cool, dark, ventilated place, not in the refrigerator. Do not eat potatoes that are green or sprouting heavily, because they may contain solanine; cut away small green spots or discard badly affected ones.
Recipes that use it
- Aloo Gobi (Potato and Cauliflower Curry)
- Aloo Paratha (Potato Stuffed Flatbread)
- Kanda Poha (Indian Flattened Rice Breakfast)
- One-Pan Lemon Garlic Chicken Thighs
- Tortilla Española (Spanish Potato Omelette)
Photo credit: L. Lum on Pexels.