Did you know ?
- 1 The largest potato ever grown weighed over 10 pounds.
- 2 Potatoes were the first vegetable grown in space.
- 3 The 'French fry' was allegedly invented in Belgium.
Potato
The potato is a starchy tuber widely consumed around the world. Known for its versatility, it can be baked, boiled, fried, or mashed. Rich in carbohydrates, fiber, and essential vitamins, it’s a dietary staple in many cultures.
View other Tuber vegetables
Nutrition
Detailed nutritional values of potatoes
Section titled “Detailed nutritional values of ”Values of an average potato (~173g) - raw :
| Calories | 161 kcal |
| Proteins | 4.3g |
| Carbohydrates | 37g |
| of which sugars | 1.7g |
| Fiber | 3.8g |
| Fats | 0.2g |
Vitamins and minerals
Main vitamins
Main minerals and trace elements
Nutritional values may vary depending on variety, ripeness, and growing conditions.
Ripeness
How to know if a potato is ripe ?
Section titled “How to know if is ripe ?”
Perfectly ripe
Firm texture with smooth skin and no sprouts; indicating it's ready to cook and consume.
How to recognize this state :
- Smooth skin without blemishes or cracks
- Firm texture
- Earthy aroma
- Uniform size
- No visible sprouts
- The skin can be easily peel
- Rounded shape
- The pulp is easy to cut
- No green discoloration
- Heavy for their size
Advice for ripe products
A perfectly ripe potato offers the best flavor and texture. Consume it quickly or store in a cool, dark, and dry place to prevent sprouting and maintain freshness.
Selection
How to choose potatoes ?
Section titled “How to choose ?”To choose quality potatoes at the supermarket or market :
- Select firm potatoes without soft spots
- Avoid those with green patches or sprouts
- Choose smooth-skinned varieties for boiling
- Pick russets for baking or frying
- Check for uniform size for even cooking
Storage and ripening
How to store and ripen potatoes ?
Section titled “How to store and ripen ?”How to store potatoes ?
- Keep in a cool, dark place (45-50°F)
- Store in a paper bag or breathable container
- Avoid refrigeration (converts starch to sugar)
- Keep away from onions to prevent sprouting
- Use within 2-3 weeks for best quality
How to ripen potatoes ?
Potatoes don't ripen after harvest, but here's how to improve storage :
- Cure newly harvested potatoes at 60-70°F for 2 weeks
- Store in complete darkness to prevent greening
- Maintain high humidity (90-95%) to prevent shriveling
- Remove any damaged potatoes to prevent spoilage
Health
Health benefits of a potato
Section titled “Health benefits of ”- Rich in vitamin C for immune support
- Good source of potassium for heart health
- Contains resistant starch for gut health
- Provides complex carbohydrates for sustained energy
- Contains anti-inflammatory compounds
Origin
What is the origin of potatoes ?
Section titled “What is the origin of ?”Potatoes originated in the Andes Mountains of South America, where they were domesticated around 8,000 BC. Spanish conquistadors introduced them to Europe in the 16th century, sparking global cultivation. Today, potatoes are a staple food in over 100 countries.
Regions of origin
- Andes Mountains (Peru/Bolivia)
- Europe (secondary diversification)
- North America (modern cultivars)
- Asia (largest current producer)
Recipes
Cook a potato according to its ripeness
Section titled “Cook according to its ripeness”Unripe
- Potato and zucchini fritters
- Roasted baby potatoes
- Sautéed young potatoes with garlic
Perfectly ripe
- Potato gratin dauphinois
- Crispy roasted potatoes
- Classic mashed potatoes
Overripe
- Mashed potato croquettes
- Potato pancakes (latkes)
- Potato soup
F.A.Q
Frequently asked questions
Section titled “Frequently asked questions”Warnings
Warnings and precautions for potatoes
Section titled “Warnings and precautions for ”- Store away from light to prevent greening.
- Avoid green potatoes (solanine toxicity).
- Bitter potato may contain cucurbitacins, which can cause stomach upset.
- High-temperature cooking (frying) may form acrylamide.
Do not confuse with
Orange flesh, sweeter taste, unrelated species.
Rough skin, starchier, common in African/Asian cuisines.
Heart-shaped leaves, nutty flavor, toxic when raw.