Today’s spotlight is on the Potato.

A potato is a starchy tuber, or underground stem, that grows under the ground. The part of the potato that people eat is the tuber, which can be round or oval and have small white roots called “eyes”. The size and color of the potato’s skin can vary by variety, and can be white, yellow, or purple.

Potatoes are a root vegetable, which refers to any underground part of a plant that is eaten by humans. They are native to the Andes Mountains in South America and have been grown for thousands of years. Potatoes are a staple food in many countries around the world and are used in a wide variety of dishes.

Potatoes can be baked, boiled, or fried and used in many recipes, including mashed potatoes, potato soup, and potato salad.

Here are some uses for potatoes:

• Absorb salt: Peeled raw potatoes can absorb excess salt to balance flavors.
• Reduce puffy eyes: Fresh potato slices can help reduce puffiness and dark circles under the eyes.
• Remove stains: Potatoes can remove stains from hands, carpets, clothing, and other fabrics.
• Remove rust: Cut potatoes can be used to remove rust from metal.
• Shine silverware: Potatoes can be used to restore the sparkle of cloudy cutlery.
• Skin: The vitamins, minerals, and fiber content of potatoes is mostly in the skin.

Potatoes naturally contain oxalic acid, which is used in many household cleaning products.

 

History

The potato was first domesticated in the region of present-day southern Peru and northwestern Bolivia between 8,000 and 5,000 BCE. The Incas of Peru were the first to cultivate potatoes around 8,000 BC to 5,000 BC. The Incas used potatoes as the basis of their diet, and also used them to treat injuries, predict the weather, and make childbirth easier.

In 1536, Spanish Conquistadors conquered Peru and brought potatoes to Europe. It is believed that Spanish sailors in the 1570s brought potatoes back across the Atlantic. The potatoes were a hardy foodstuff that easily survived the long journeys between South America and Spain. Leftover potatoes were cut up and planted, and a new European crop was born. Potatoes quickly spread across the continent and became one of the most important foods in countries such as Ireland, Germany, and Spain.

Potatoes spread west and northwards, back to the Americas, and beyond. In 1589, Sir Walter Raleigh introduced potatoes to Ireland.

The word potato comes from the Spanish word patata. So, next time someone plays that word game with you, they might be right.

 

Here are some characteristics of a good potato:

• Shape: Well-shaped, oval, or oblong.
• Skin: Smooth, with no scars or cracking.
• Eyes: Small, smooth eyes.
• Color: Adequate color, with a russet-brown, netted skin.
• Firmness: Firm, heavy potatoes.
• Bruises: Free from large cuts and bruises.
• Sprouting: Avoid potatoes that are badly sprouted or shriveled.
• Texture: Starchy, waxy, fluffy, moist, dry, creamy, mealy, or floury.
• Flavor: Mild, earthy flavor and medium sugar content.

 

Here is a potato recipe for you to try:

Ingredients:

• Kosher salt
• 1/2 teaspoon (4g) baking soda
• 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
• 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
• A small handful picked fresh rosemary leaves, finely chopped.
• 3 medium cloves garlic, minced.
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced.

 

Instructions:

1. Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) of water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
6. Enjoy!

 

In the United States, the average person eats 29.3 pounds of fresh potatoes per capita in 2021. The average American eats 120 pounds of potatoes each year, which is double the amount of the next largest consumed vegetable, lettuce. According to Faostat, total potato consumption in the world reached 256,432 kt in 2020. This was 1.74% more than the previous year and 10.6% more than 10 years ago. Potatoes are the third most consumed food crop in the world, after rice and wheat. More than one billion people around the world eat potatoes. Global production is over 300 million tonnes, with China being the main producer with around 70 million tonnes a year.

 

Here are some fun facts about potatoes:

• Origins: The potato originated in the Andes of Bolivia and Peru.
• Water content: Potatoes are made up of 80% water and 20% solids.
• Calories: An 8-ounce baked or boiled potato has about 100 calories.
• Eating habits: The average American eats about 124 pounds of potatoes per year, while Germans eat about twice as much.
• Space: Potatoes were the first vegetable grown in space in 1995.
• Health benefits: Potatoes contain vitamin C, which prevents scurvy.
• Environmentally friendly: Potatoes are easy to grow and don’t require lots of fertilizer or chemical additives.
• Production: China is the world’s largest potato producing country.
• History: The Irish Potato famine led to the field of Plant Pathology.

 

National Potato Day is celebrated annually on August 19th to honor the versatile and delicious vegetable. National Potato Day has been celebrated since at least 2006. Potatoes can be enjoyed in many ways, including roasted, fried, boiled, or mashed. They can be eaten for breakfast, lunch, dinner, or as a snack.

So let us know in the comments your favorite way to eat (or use) a potato.