Potato

Many people associate potatoes automatically with Ireland; in some old cookbooks, white potatoes are still called "Irish potatoes." Potatoes, however, originated in Peru (or, as the Chilean Agricultural Minister asserted recently, in a formerly Chilean part of Peru). Brought to Europe by explorers in the 16th century, potatoes languished briefly as potentially poisonous, when recognized as a member of the Nightshade family, which also includes tomatoes and peppers. (Strong exposure to sunlight can make some chemicals in potatoes indigestible and potentially toxic.) Peruvian potato varieties number in the thousands. Therefore, only a small percentage of potato varieties are grown worldwide. China is the world's largest potato producer, followed by India.

What to Look For:

1. Smooth, unscarred skin, whether brown, light yellow, red or purple.
2. Absence of soft spots, which signal rot.
3. Absence of green spots, which signal excessive exposure to sunlight and potential digestive difficulties.
4. Heavy weight for size.
5. Absence of sprouting, which indicates old age.

Storage and Preparation Tips:

1. Store potatoes at cool room temperature or in a dry part of the refrigerator.
2. Keep from sunlight.
3. Wash potatoes only when ready to use; a brush or plastic scrubber may help remove dirt.
4. Use vegetable peeler or sharp paring knife to remove thin skin, or scrub it off.
5. Prick potatoes with a fork if baking, to prevent explosion.

Cooking with Potatoes:

Nearly every cuisine in the world uses these starchy tubers in some form. American cuisine is dominated by a passion for French fries, but potatoes baked and mashed have been dinner mainstays for centuries. In India potato curries are frequently a part of vegetarian cuisine. In Northern Europe and the British Isles, potatoes are steamed, boiled, baked, fried, turned into soup and made into dumplings. Their long storage capacity has sustained poor rural families through hungry winters. (Failure of the potato crop in Ireland in the 1840s led to massive emigration, much of it to the U.S.)

Potato Nutrition Highlights:

Potatoes contain vitamin B6, necessary to protein metabolism and prevention of anemia. Potatoes also constitute a good source of vitamin C, potassium, copper and other trace minerals, along with a small amount of iron. They are high in fiber and relatively low in calories for the nutrition they contain.

Nutrients of Potato