Potatoes

Potatoes are tubers, meaning they are thick, fleshy, underground stems. The buds (called eyes by farmers) are found all over the tuber. Hundreds of varieties of potatoes are grown worldwide, with most limited to Peru. However, in the United States, several closely related varieties of Russets are much more popular than others.

Potatoes are native to South America. They were first cultivated by the Incas in the Peruvian highlands at least 2,000 and possibly up to 8,000 years ago. Now they are a dietary staple for cultures around the world.

The potato is a member of the nightshade family, along with tomatoes and peppers. Potatoes were introduced to Europe in the sixteenth and seventeenth centuries. However, potatoes did not become popular as a food for another century. People were suspicious of potatoes because many poisonous plants are in the nightshade family. Potatoes eventually became an important dietary staple. For example, the potato became such an important dietary staple in nineteenth century Ireland that when there was a serious potato blight in 1845 and 1851, widespread starvation occurred throughout the country, and many Irish immigrated to the United States. Irish potato crops were vulnerable to disease because there was only one variety of potato, called Lumpers.

Source: Kids Cook Farm-Fresh Food, California Department of Education

Contents

Fun FactsSeasonNutritionStatistics

Season

Potatoes are grown year-round in California and from April through August in Arizona.

Ripeness

When shopping, select firm, smooth potatoes. Avoid those with wrinkled or wilted skins, soft dark areas, cut surfaces or those green in appearance. If you need several potatoes for a recipe, choose ones similar in size for even cooking.

Storage

Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50 degrees F. At these temperatures, potatoes will keep for several weeks. But don’t store potatoes in the refrigerator! When kept below 40 degrees F, potatoes develop a sweet taste, due to the conversion of starch to sugar. This increased sugar causes potatoes to darken when cooked. If you store potatoes at room temperature, try to use them within a week or so.

Keep potatoes away from prolonged exposure to light, which causes them to turn green. This greening causes a bitter flavor. If potatoes develop green areas or start to sprout, just trim off these areas before using.

Preparation

Potatoes are easier to prepare and healthier with the skins on. Even though potatoes are washed before they reach the market, it’s a good idea to rinse and scrub them thoroughly before using. Sometimes potatoes that are cut and uncooked can take on a pinkish or brownish discoloration. This darkening or discoloration is similar to that of cut apples from exposure to air. It’s due to the carbohydrate in the food reacting with oxygen in the air.

Potatoes that become discolored in this way are safe to eat and do not need to be thrown out. The color usually disappears with cooking. Preserve the color of cut potatoes by storing them in cold water. Limit water soaking to two hours to retain water-soluble vitamins.

Stroke

One baked potato with the skin on contains over 900mg of potassium. Potassium rich foods have been confirmed by the FDA to stop strokes.

Blood Pressure

Potassium also fights high blood pressure.