potato

The potato (also referred to as tater, tattie, and spud) is a root vegetable that is part of the plant Solanum tuberosum. This perennial is part of the family Solanaceae or the nightshades. In many contexts, the word potato refers to the edible starchy tuber portion of the plant, but it can also refer to the plant itself, which is native to the Americas.
Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.
Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world's food supply. As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice.Following millennia of selective breeding, there are now over 1,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes.The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2014.
Being a nightshade similar to tomatoes, the vegetative and fruiting parts of the potato contain the toxin solanine and are not fit for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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  1. Packaged Deviled Egg Potato Salad

    Packaged Deviled Egg Potato Salad

    Packaged Deviled Egg Potato Salad
  2. flyinglentris

    The Andes is Not Just the Home of The Potato

    I am wondering how many members may have used other Andean tubers, oca, yacón/jicama, chuño, ulluco, mashwa, etc. I had never heard of these alternate Andean tubers before today and am curious about their flavor and uses in food combinations and recipes. Some are colorful. And I would also...
  3. Loaded Potato Soup with Shrimp

    Loaded Potato Soup with Shrimp

    It tastes just like a Loaded Baked Potato. Homemade Chicken stock, Potato chunks, Bacon, Sour cream, sharp Cheddar cheese, Scallions, with Shrimp added in. A goodly pinch of Cayenne when I did a last taste for seasoning. For service, freshly ground Black Pepper and Scallions.
  4. karadekoolaid

    Recipe Beetroot, Potato and Egg Salad

    This is simple, earthy, tasty and filling. It´s also a "let´s-just-put-it -together" recipe, depending on whether you want more beetroot, potatoes or eggs. What makes it even better is the mayonnaise you mix it with. Ingredients 3 cooked beet(root)s 6-8 cooked small potatoes ( I used a mixture...
  5. karadekoolaid

    Recipe Navratan Korma ( 9 Precious Jewels)

    This recipe is inspired by Mughlai cuisine and the desire of the Mughals for recipes rich in nuts, mild spices, exotic combinations and dried fruit. However, the ingenuity of the Hindu chefs created a "korma" (traditionally made with meat) which pleased the Emperor Akbar. Ingredients (For 6-8...
  6. MBCreativeKitchen

    Recipe & Video Kabocha Squash Curry Potato Buns (Vegetarian Japanese Pumpkin Curry Potato Buns)

    Kabocha Squash Curry Potato Buns (Vegetarian Japanese Pumpkin Curry Potato Buns) American Thanksgiving is just around the corner. The time has come to introduce yourself to "Kabocha," a delicious Japanese squash with a flavor that is a sweet mix of sweet potato and pumpkin. If you enjoy savory...
  7. LissaC

    Recipe Meat with shrimps and fried potatoes ("Carne de porco à Alentejana")

    This southern portguese dish is traditionally made with clams but I don't like clams and always replace them with shrimp. - 800g cubed pork meat - 3 garlic cloves - 3 bay leaves - 2 tablespoons red bell pepper paste - 2,5 dl white wine - 2,5 teaspoons of salt - 200g shrimp - fresh coriander -...
  8. Packaged Frozen French Fries

    Packaged Frozen French Fries

    Packaged Frozen French Fries
  9. Windigo

    Recipe Simplified potato dauphinois

    I had already posted my classic Dauphinois potato recipe here in the past,but MypinchofItaly requested I share the simpler version I made this week. I found out my cream had gone bad, so I made this one with milk. It tasted just as rich, through the addition of some cheese and butter...
  10. Yorky

    Recipe Potato and Mushroom Bhaji

    Note: I prepared this "experimental" recipe for the mushroom "Cookingbites Challenge" but unfortunately it did not come up to my expectations. I'm posting it on the offchance that a member may be able to advise where I went wrong or where improvements could be made? Ingredients. 150...
  11. MypinchofItaly

    Recipe Oven-Baked Tomato and Potato Frittata

    Oven-Baked Frittata is an excellent fuss-less alternative to the pan-fried one. Serves 4, Preparation 10 mins, Cooking 30-35 mins 6 eggs 1 small onion, to slice 2 medium-large tomatoes or 7-8 cherry tomatoes, to slice 2 small-sized potatoes salt and ground black pepper, to taste a sprig of...
  12. MypinchofItaly

    Recipe Potato Gnocchi in Peas and Ricotta Creamy Sauce

    Serve 4, Preparation 10 minutes, Cooking 20 minutes Potato Gnocchi, about 900 g 250 g fresh ricotta 50 g grated Parmigiano cheese 200 g fresh or frozen peas (canned too) 1 onion, sliced salt, to taste EVOO – Extra Virgin Olive Oil, 2 tablespoons Method For each person, 220 g of gnocchi...
  13. Hash Brown Patties

    Hash Brown Patties

    Hash Brown Patties
  14. Baked Potato with Cayenne Pepper Sauce and Sour Cream

    Baked Potato with Cayenne Pepper Sauce and Sour Cream

    Baked Potato with Cayenne Pepper Sauce and Sour Cream
  15. Leek and Potato Soup.jpeg

    Leek and Potato Soup.jpeg

  16. Leek and Potato Soup.jpeg

    Leek and Potato Soup.jpeg

  17. Baked Potatoes.jpeg

    Baked Potatoes.jpeg

  18. Baked potatoes.jpeg

    Baked potatoes.jpeg

  19. Potatoes.jpeg

    Potatoes.jpeg

  20. Stir-Fried Potatoes with Herbs.jpeg

    Stir-Fried Potatoes with Herbs.jpeg

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