Potato

Potato
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and
the plant itself is a perennial in the nightshade family, Solanaceae.[2] Potato
Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the
United States to southern Chile.[3] The potato was originally believed to have been domesticated by
indigenous peoples of the Americas independently in multiple locations,[4] 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.[5][6][7] In the Andes region of South
America, where the species is indigenous, some close relatives of the potato are cultivated.
Potato cultivars appear in a variety of
Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the colors, shapes, and sizes.
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 Scientific classification
rice.[8] Domain: Eukaryota
Following millennia of selective breeding, there are now over 5,000 different types of potatoes.[6]
Over 99% Kingdom: Plantae
of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-
Clade: Tracheophytes
central Chile.[9][10]
Clade: Angiosperms
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 Clade: Eudicots
is still the highest in the world, while the most rapid expansion in production over the past few decades has Clade: Asterids
occurred in southern and eastern Asia, with China and India leading the world in overall production as of
2018. Order: Solanales
Family: Solanaceae
Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the
potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that Genus: Solanum
have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to
Species: S. tuberosum
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.[11][12] Binomial name
Solanum tuberosum
L.
Contents Synonyms[1]
Etymology
List
Characteristics
Genetics Battata tuberosa (L.) Hill
Varieties Larnax sylvarum subsp.
Pigmentation novogranatensis N.W.Sawyer
Genetically engineered potatoes
Lycopersicon tuberosum (L.)
History
Mill.
Production
Parmentiera edulis Raf.
Nutrition
Comparison to other staple foods Solanum andigenum Juz. &
Toxicity Bukasov
Growth and cultivation Solanum andigenum convar.

Seed potatoes acutifolium Lechn.
Phases of growth
Solanum andigenum convar.
Challenges
adpressipilosum Lechn.
Pests
Harvest Solanum andigenum f. alccai-
Storage huarmi Bukasov & Lechn.
Yield Solanum andigenum f.
Climate change
ancacc-maquin Bukasov &
Uses Lechn.
Other than for eating
Latin America Solanum andigenum f.
Europe arcuatum Bukasov & Lechn.
North America Solanum andigenum subsp.
South Asia argentinicum Lechn.
East Asia
Solanum andigenum subsp.
Cultural significance australiperuvianum Lechn.
In art
In popular culture Solanum andigenum subsp.
aya-papa Bukasov & Lechn.
See also
Notes Solanum andigenum var.
aymaranum Bukasov & Lechn.
References
Sources Solanum andigenum f.
Further reading basiscopum Bukasov & Lechn.
External links Solanum andigenum f.
bifidum Bukasov & Lechn.
Etymology Solanum andigenum var.

bolivianum Bukasov & Lechn.
The English word potato comes from Spanish patata (the name used in Spain). The Royal Spanish Solanum andigenum subsp.
Academy says the Spanish word is a hybrid of the Taíno batata ('sweet potato') and the Quechua papa
bolivianum Lechn.
('potato').[13][14] The name originally referred to the sweet potato although the two plants are not closely
related. The 16th-century English herbalist John Gerard referred to sweet potatoes as common potatoes, and Solanum andigenum convar.
used the terms bastard potatoes and Virginia potatoes for the species we now call potato.[15] In many of the brachistylum Lechn.
chronicles detailing agriculture and plants, no distinction is made between the two.[16] Potatoes are
occasionally referred to as Irish potatoes or white potatoes in the United States, to distinguish them from Solanum andigenum convar.
sweet potatoes.[15] brevicalyces Lechn.
Solanum andigenum var.
The name spud for a small potato comes from the digging of soil (or a hole) prior to the planting of potatoes.
The word has an unknown origin and was originally (c. 1440) used as a term for a short knife or dagger, brevicalyx Bukasov & Lechn.
probably related to the Latin spad- a word root meaning "sword"; compare Spanish espada, English Solanum andigenum convar.
"spade", and spadroon. It subsequently transferred over to a variety of digging tools. Around 1845, the
brevipilosum Lechn.
name transferred to the tuber itself, the first record of this usage being in New Zealand English.[17] The
origin of the word spud has erroneously been attributed to an 18th-century activist group dedicated to Solanum andigenum f.
keeping the potato out of Britain, calling itself The Society for the Prevention of Unwholesome Diet caesium Bukasov & Lechn.
(S.P.U.D.) . It was Mario Pei's 1949 The Story of Language that can be blamed for the word's false origin. Pei
writes, "the potato, for its part, was in disrepute some centuries ago. Some Englishmen who did not fancy Solanum andigenum f.
potatoes formed a Society for the Prevention of Unwholesome Diet. The initials of the main words in this caiceda Bukasov
title gave rise to spud." Like most other pre-20th century acronymic origins, this is false, and there is no
evidence that a Society for the Prevention of Unwholesome Diet ever existed.[18][14] Solanum andigenum var.
carhua Vargas
Characteristics Solanum andigenum f.
ccompetillo Bukasov & Lechn.
Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, with the
Solanum andigenum f.
leaves dying back after flowering, fruiting and tuber formation. They bear white, pink, red, blue, or purple
flowers with yellow stamens. In general, the tubers of varieties with white flowers have white skins, while ccompis Bukasov & Lechn.
those of varieties with colored flowers tend to have pinkish skins.[19] Potatoes are mostly cross-pollinated by Solanum andigenum var.
insects such as bumblebees, which carry pollen from other potato plants, though a substantial amount of self-
ccusi Bukasov & Lechn.
fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been
minimized in commercial varieties.[20] Solanum andigenum subsp.
centraliperuvianum Lechn.
After flowering, potato plants produce small green fruits that resemble green cherry tomatoes, each
containing about 300 seeds. Like all parts of the plant except the tubers, the fruit contain the toxic alkaloid Solanum andigenum f.
solanine and are therefore unsuitable for consumption. All new potato varieties are grown from seeds, also cevallosii Bukasov & Lechn.
called "true potato seed", "TPS" or "botanical seed" to distinguish it from seed tubers. New varieties grown
from seed can be propagated vegetatively by planting tubers, pieces of tubers cut to include at least one or Solanum andigenum f.
two eyes, or cuttings, a practice used in greenhouses for the production of healthy seed tubers. Plants chalcoense Bukasov
propagated from tubers are clones of the parent, whereas those propagated from seed produce a range of
different varieties.
chimaco Bukasov & Lechn.
Genetics Solanum andigenum var.

ckello-huaccoto Bukasov &
There are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, Lechn.
mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or nine species, depending on
the taxonomic school. Apart from the 5,000 cultivated varieties, there are about 200 wild species and Solanum andigenum f.
subspecies, many of which can be cross-bred with cultivated varieties. Cross-breeding has been done coeruleum Lechn. ex Bukasov
repeatedly to transfer resistances to certain pests and diseases from the gene pool of wild species to the gene
pool of cultivated potato species. Genetically modified varieties have met public resistance in the United
States and in the European Union.[21][22] colombianum Bukasov
The major species grown worldwide is Solanum tuberosum (a tetraploid with 48 chromosomes), and Solanum andigenum subsp.
modern varieties of this species are the most widely cultivated. There are also four diploid species (with 24
colombianum (Bukasov) Lechn.
chromosomes): S. stenotomum, S. phureja, S. goniocalyx, and S. ajanhuiri. There are two triploid species
(with 36 chromosomes): S. chaucha and S. juzepczukii. There is one pentaploid cultivated species (with 60 Solanum andigenum f.
chromosomes): S. curtilobum. There are two major subspecies of Solanum tuberosum: andigena, or conicicolumnatum Bukasov &
Andean; and tuberosum, or Chilean.[23] The Andean potato is adapted to the short-day conditions prevalent
Lechn.
in the mountainous equatorial and tropical regions where it originated; the Chilean potato, however, native to
the Chiloé Archipelago, is adapted to the long-day conditions prevalent in the higher latitude region of Solanum andigenum f.
southern Chile.[24] cryptostylum Bukasov & Lechn.
The International Potato Center, based in Lima, Peru, holds an ISO-accredited collection of potato Solanum andigenum convar.
germplasm.[25] The international Potato Genome Sequencing Consortium announced in 2009 that they had curtibaccatum Lechn.
achieved a draft sequence of the potato genome.[26] The potato genome contains 12 chromosomes and 860
million base pairs, making it a medium-sized plant genome.[27] More than 99 percent of all current varieties
of potatoes currently grown are direct descendants of a subspecies that once grew in the lowlands of south- cuzcoense Bukasov & Lechn.
central Chile.[28] Nonetheless, genetic testing of the wide variety of cultivars and wild species affirms that all Solanum andigenum var.
potato subspecies derive from a single origin in the area of present-day southern Peru and extreme
digitotuberosum Vargas
Northwestern Bolivia (from a species in the Solanum brevicaule complex).[5][6][7] The wild Crop Wild
Relatives Prebreeding project encourages the use of wild relatives in breeding programs. Enriching and Solanum andigenum f.
preserving the gene bank collection to make potatoes adaptive to diverse environmental conditions is seen as dilatatum Bukasov & Lechn.
a pressing issue due to climate change.[29]
Most modern potatoes grown in North America arrived through European settlement and not independently discolor Bukasov & Lechn.
from the South American sources, although at least one wild potato species, Solanum fendleri, naturally
ranges from Peru into Texas, where it is used in breeding for resistance to a nematode species that attacks Solanum andigenum subsp.
cultivated potatoes. A secondary center of genetic variability of the potato is Mexico, where important wild ecuatorianum Lechn.
species that have been used extensively in modern breeding are found, such as the hexaploid Solanum
demissum, as a source of resistance to the devastating late blight disease.[30] Another relative native to this
region, Solanum bulbocastanum, has been used to genetically engineer the potato to resist potato blight.[31] elongatibaccatum Lechn.
Potatoes yield abundantly with little effort, and adapt readily to diverse climates as long as the climate is cool
and moist enough for the plants to gather sufficient water from the soil to form the starchy tubers. Potatoes elongatipedicellatum Lechn.
do not keep very well in storage and are vulnerable to moulds that feed on the stored tubers and quickly turn Solanum andigenum f.
them rotten, whereas crops such as grain can be stored for several years with a low risk of rot. The food globosum Bukasov & Lechn.
energy yield of potatoes – about 95 gigajoules per hectare (9.2 million kilocalories per acre) – is higher than
that of maize (78 GJ/ha or 7.5 ×106 kcal/acre), rice (77 GJ/ha or 7.4 ×106 kcal/acre), wheat (31 GJ/ha or Solanum andigenum var.
3 ×106 kcal/acre), or soybeans (29 GJ/ha or 2.8 ×106 kcal/acre).[32] grauense Vargas
Varieties guatemalense Bukasov
There are close to 4,000 varieties of potato including common commercial varieties, each of which has Solanum andigenum var.
specific agricultural or culinary attributes.[33] Around 80 varieties are commercially available in the UK.[34] hederiforme Bukasov
In general, varieties are categorized into a few main groups based on common characteristics, such as russet Solanum andigenum var.
potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and
purple potatoes. herrerae Bukasov & Lechn.
Solanum andigenum f. huaca-
For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes
layra Bukasov & Lechn.
have more starch (20–22%) than waxy boiling potatoes (16–18%). The distinction may also arise from
variation in the comparative ratio of two different potato starch compounds: amylose and amylopectin. Solanum andigenum var.
Amylose, a long-chain molecule, diffuses from the starch granule when cooked in water, and lends itself to huairuru Bukasov & Lechn.
dishes where the potato is mashed. Varieties that contain a slightly higher amylopectin content, which is a
highly branched molecule, help the potato retain its shape after being boiled in water.[35] Potatoes that are Solanum andigenum f.
good for making potato chips or potato crisps are sometimes called "chipping potatoes", which means they huallata Bukasov & Lechn.
meet the basic requirements of similar varietal characteristics, being firm, fairly clean, and fairly well-
shaped.[36]
huaman-uma Bukasov & Lechn.
The European Cultivated Potato Database (ECPD) is an online collaborative database of potato variety
descriptions that is updated and maintained by the Scottish Agricultural Science Agency within the
framework of the European Cooperative Programme for Crop Genetic Resources Networks (ECP/GR)— imilla Bukasov & Lechn.
which is run by the International Plant Genetic Resources Institute (IPGRI).[37] Solanum andigenum f.
incrassatum Bukasov & Lechn.
Pigmentation Solanum andigenum var.
juninum Bukasov
Dozens of potato cultivars have been selectively bred specifically for their skin or, more commonly, flesh
color, including gold, red, and blue varieties[38] that contain varying amounts of phytochemicals, including Solanum andigenum f.
carotenoids for gold/yellow or polyphenols for red or blue cultivars.[39] Carotenoid compounds include lanciacuminatum Bukasov &
provitamin A alpha-carotene and beta-carotene, which are converted to the essential nutrient, vitamin A,
Lechn.
during digestion. Anthocyanins mainly responsible for red or blue pigmentation in potato cultivars do not
have nutritional significance, but are used for visual variety and consumer appeal.[40] Recently, as of 2010,
potatoes have also been bioengineered specifically for these pigmentation traits.[41]
Genetically engineered potatoes Solanum andigenum f.
lapazense Bukasov & Lechn.
Genetic research has produced several genetically modified varieties. 'New Leaf', owned by Monsanto
Company, incorporates genes from Bacillus thuringiensis, which confers resistance to the Colorado potato Solanum andigenum var.
beetle; 'New Leaf Plus' and 'New Leaf Y', approved by US regulatory agencies during the 1990s, also latius Bukasov & Lechn.
include resistance to viruses. McDonald's, Burger King, Frito-Lay, and Procter & Gamble announced they
Solanum andigenum f. lecke-
would not use genetically modified potatoes, and Monsanto published its intent to discontinue the line in
March 2001.[42] umo Bukasov & Lechn.
Waxy potato varieties produce two main kinds of potato starch, amylose and amylopectin, the latter of which
is most industrially useful. BASF developed the Amflora potato, which was modified to express antisense lilacinoflorum Bukasov
RNA to inactivate the gene for granule bound starch synthase, an enzyme which catalyzes the formation of Solanum andigenum f.
amylose.[43] Amflora potatoes therefore produce starch consisting almost entirely of amylopectin, and are
lisarassa Bukasov
thus more useful for the starch industry. In 2010, the European Commission cleared the way for 'Amflora' to
be grown in the European Union for industrial purposes only—not for food. Nevertheless, under EU rules, Solanum andigenum f. llutuc-
individual countries have the right to decide whether they will allow this potato to be grown on their runtum Lechn. ex Bukasov
territory. Commercial planting of 'Amflora' was expected in the Czech Republic and Germany in the spring
of 2010, and Sweden and the Netherlands in subsequent years.[44] Another GM potato variety developed by Solanum andigenum convar.
BASF is 'Fortuna' which was made resistant to late blight by adding two resistance genes, blb1 and blb2, longiacuminatum Lechn.
which originate from the Mexican wild potato Solanum bulbocastanum.[45][46] In October 2011 BASF
requested cultivation and marketing approval as a feed and food from the EFSA. In 2012, GMO
development in Europe was stopped by BASF.[47][48] longibaccatum Bukasov &
Lechn.
In November 2014, the USDA approved a genetically modified potato developed by J.R. Simplot
Company, which contains genetic modifications that prevent bruising and produce less acrylamide when Solanum andigenum convar.
fried than conventional potatoes; the modifications do not cause new proteins to be made, but rather prevent macron Lechn.
proteins from being made via RNA interference.[49][50][51]
magnicorollatum Bukasov &
History Lechn.
The potato was first domesticated in the region of modern-day southern Peru and northwestern Bolivia[5] Solanum andigenum var.
between 8000 and 5000 BC.[6] It has since spread around the world and become a staple crop in many mexicanum Bukasov
countries.
The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancon microstigma Bukasov & Lechn.
(central Peru), dating to 2500 BC.[52][53] The most widely cultivated variety, Solanum tuberosum
tuberosum, is indigenous to the Chiloé Archipelago, and has been cultivated by the local indigenous people
since before the Spanish conquest.[24][54] microstigmatum Lechn.
According to conservative estimates, the introduction of the potato was responsible for a quarter of the
nodosum Bukasov
growth in Old World population and urbanization between 1700 and 1900.[55] In the Altiplano, potatoes
provided the principal energy source for the Inca civilization, its predecessors, and its Spanish successor. Solanum andigenum convar.
Following the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe in the nudiculum Lechn.
second half of the 16th century, part of the Columbian exchange. The staple was subsequently conveyed by
European mariners to territories and ports throughout the world. The potato was slow to be adopted by Solanum andigenum convar.
European farmers, but soon enough it became an important food staple and field crop that played a major obtusiacuminatum Lechn.
role in the European 19th century population boom.[7] However, lack of genetic diversity, due to the very
limited number of varieties initially introduced, left the crop vulnerable to disease. In 1845, a plant disease
known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through ovatibaccatum Bukasov &
the poorer communities of western Ireland as well as parts of the Scottish Highlands, resulting in the crop Lechn.
failures that led to the Great Irish Famine.[30] Thousands of varieties still persist in the Andes however,
where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a Solanum andigenum f. pacus
single agricultural household.[56] Lechn. ex Bukasov
Production pallidum Bukasov & Lechn.
In 2018, world production of potatoes was 368 million tonnes, led by China with 27% of the total (table).
Other major producers were India, Russia, Ukraine and the United States. It remains an essential crop in platyantherum Bukasov &
Europe (especially northern and eastern Europe), where per capita production is still the highest in the Lechn.
world, but the most rapid expansion over the past few decades has occurred in southern and eastern
Asia.[8][57]
pomacanchicum Bukasov &
Nutrition Lechn.
Solanum andigenum f. ppacc-

A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat (see nacha Bukasov & Lechn.
table). In a 100-gram (31 ⁄2 -ounce) portion, raw potato provides 322 kilojoules (77 kilocalories) of food
Solanum andigenum f. ppaqui
energy and is a rich source of vitamin B6 and vitamin C (23% and 24% of the Daily Value, respectively),
Bukasov & Lechn.
with no other vitamins or minerals in significant amount (see table). The potato is rarely eaten raw because Solanum andigenum convar.
raw potato starch is poorly digested by humans.[58] When a potato is baked, its contents of vitamin B6 and
puca-mata Lechn.
vitamin C decline notably, while there is little significant change in the amount of other nutrients.[59]
Potatoes are often broadly classified as having a high glycemic index (GI) and so are often excluded from quechuanum Bukasov & Lechn.
the diets of individuals trying to follow a low-GI diet. The GI of potatoes can vary considerably depending
on the cultivar or cultivar category (such as "red", russet, "white", or King Edward), growing conditions and Solanum andigenum var.
storage, preparation methods (by cooking method, whether it is eaten hot or cold, whether it is mashed or sihuanum Bukasov & Lechn.
cubed or consumed whole), and accompanying foods consumed (especially the addition of various high-fat
or high-protein toppings).[60] In particular, consuming reheated or cooled potatoes that were previously
cooked may yield a lower GI effect.[60] socco-huaccoto Bukasov &
Lechn.
In the UK, potatoes are not considered by the National Health Service (NHS) as counting or contributing
towards the recommended daily five portions of fruit and vegetables, the 5-A-Day program.[61] Solanum andigenum convar.
stenon Lechn.
Comparison to other staple foods Solanum andigenum var.

stenophyllum Bukasov & Lechn.
This table shows the nutrient content of potatoes next to other major staple foods, each one measured in its
respective raw state, even though staple foods are not commonly eaten raw and are usually sprouted or
cooked before eating. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of sunchchu Bukasov & Lechn.
each of these grains (or other foods) may be different from the values in this table. Each nutrient (every row) Solanum andigenum subsp.
has the highest number highlighted to show the staple food with the greatest amount in a 100-gram raw
tarmense Bukasov & Lechn.
portion.
Solanum andigenum f. tenue
Bukasov & Lechn.
tiahuanacense Bukasov &
Lechn.

titicacense Lechn.
tocanum Bukasov
tolucanum Bukasov
uncuna Bukasov & Lechn.
Solanum apurimacense
Vargas
Solanum aracatscha Besser

Solanum aracc-papa Juz. ex
Rybin
Solanum ascasabii Hawkes

Solanum boyacense Juz. &
Bukasov
Solanum caniarense Juz. &

Bukasov
Solanum cardenasii Hawkes

Solanum cayeuxi Berthault
Solanum chariense A.Chev.
Solanum chaucha Juz. &
Bukasov
Solanum chaucha var. ccoe-

sulla Ochoa
Solanum chaucha var. ckati
Ochoa
Solanum chaucha var. khoyllu

Ochoa
Solanum chaucha var. puca-
suitu Ochoa
Solanum chaucha f.
purpureum Hawkes
Solanum chaucha f. roseum
Hawkes
Solanum chaucha var.

surimana Ochoa
Solanum chiloense (A.DC.)
Berthault
Solanum chilotanum Hawkes

Solanum chilotanum var.
angustifurcatum Lechn.
Solanum chilotanum f.
magnicorollatum Lechn.
Solanum chilotanum f.
parvicorollatum Lechn.
Solanum chilotanum var.
talukdarii Lechn.
Solanum chocclo Bukasov &
Lechn.
Solanum churuspi Hawkes

Solanum coeruleiflorum
Hawkes
Solanum cultum (A.DC.)

Berthault
Solanum diemii E.Brucher

Solanum dubium E.H.L.Krause
Solanum erlansonii Anon.
Solanum esculentum Neck.
Solanum estradea L.E.López
Solanum goniocalyx Juz. &
Bukasov
Solanum goniocalyx var.

caeruleum Vargas
Solanum herrerae Juz.
Solanum hygrothermicum
Ochoa
Solanum kesselbrenneri Juz.

& Bukasov
Solanum leptostigma Juz.

Solanum leptostigma Juz. ex
Bukasov
Solanum macmillanii Bukasov

Solanum maglia var.
chubutense Bitter
Solanum maglia var.
guaytecarum Bitter
Solanum mamilliferum Juz. &
Bukasov
Solanum molinae Juz.
Solanum oceanicum Brücher
Solanum ochoanum Lechn.
Solanum paramoense Bitter ex
Pittier
Solanum parmentieri Molina ex

Walp.
Solanum parvicorollatum
Lechn.
Solanum phureja Juz. &

Bukasov
Solanum phureja var.

caeruleum Ochoa
erlansonii (Bukasov &
Lechnovitch) Ochoa
Solanum phureja subsp.

estradae (L.E.López) Hawkes
Solanum phureja var. flavum
Ochoa
Solanum phureja subsp.

hygrothermicum (Ochoa)
Hawkes
Solanum phureja var. janck'o-

phureja Ochoa
macmillanii (Bukasov &
Lechnovitch) Ochoa
Solanum phureja f.
orbiculatum Ochoa
Solanum phureja var. pujeri
Hawkes

rubroroseum Ochoa
sanguineum Ochoa
Solanum phureja f.
sayhuanimayo Ochoa
Solanum phureja f. timusi
Ochoa
Solanum phureja f. viuda

Ochoa
Solanum riobambense Juz. &

Bukasov
Solanum rybinii Juz. & Bukasov

Solanum rybinii var.
bogotense Hawkes
boyacense (Juz. & Bukasov)
Hawkes
pastoense Hawkes
popayanum Hawkes
Solanum sabinei (A.DC.)
Berthault
Solanum sanmartinense
Brücher
Solanum sendigena Juz. &

Bukasov
Solanum sinense Blanco

Solanum stenotomum Juz. &
Bukasov
Solanum stenotomum f. alcay-

imilla Hawkes
Solanum stenotomum f.
canasense Vargas
canastilla Hawkes
catari-papa Hawkes
Solanum stenotomum f. ccami
(Bukasov) Hawkes
Solanum stenotomum var.

ccami Bukasov
chapina Hawkes
chilcas Hawkes
chincherae Hawkes
chojllu Hawkes
cochicallo Hawkes
cohuasa Hawkes
cuchipacon Hawkes
cyaneum Hawkes
eucaliptae Hawkes
Solanum stenotomum subsp.
goniocalyx (Juz. & Bukasov)
Hawkes
huallata-chinchi Hawkes
huamanpa-uman Hawkes
huanuchi Hawkes
huicu Hawkes
kamara Hawkes
kantillero Hawkes
keccrana Hawkes
kehuillo Hawkes
Solanum stenotomum f. koso-
nahui Hawkes
megalocalyx Hawkes
negrum Hawkes
orcco-amajaya Hawkes
pallidum Hawkes
peruanum Hawkes
Solanum stenotomum f. phinu
Hawkes
Solanum stenotomum f. phitu-

huayacas Hawkes
piticana Hawkes
pitiquilla Hawkes
Solanum stenotomum f. pitoca
Hawkes

poccoya Vargas
Solanum stenotomum f. puca
Vargas

puca-lunca Hawkes
putis Hawkes
roseum Hawkes
Solanum stenotomum f. tiele
Hawkes
Solanum stenotomum f. yana-

cculi Hawkes
yuracc Vargas
Solanum subandigenum
Hawkes
Solanum sylvestre Audib. ex

Dunal
Solanum tarmense Bukasov

Solanum tascalense Brücher
Solanum tenuifilamentum Juz.
& Bukasov
Solanum tuberosum f.
acuminatum Bukasov & Lechn.
Solanum tuberosum var.
aethiopicum Alef.
alaudinum Alef.
album Alef.
Solanum tuberosum f. alkka-
imilla Ochoa
Solanum tuberosum f. alkka-
silla Ochoa
amajaya Ochoa
Solanum tuberosum subsp.
andigenum (Juz. & Bukasov)
Hawkes

anglicum Alef.
araucanum Bukasov & Lechn.
auriculatum Bukasov & Lechn.
Solanum tuberosum f. azul-
runa Ochoa
batatinum Alef.
bertuchii Alef.
borsdorfianum Alef.
brachyceras Alef.
brachykalukon Bukasov &
Lechn.
brevipapillosum Bukasov &
Lechn.

brevipilosum Bukasov & Lechn.
bufoninum Alef.
californicum Alef.
Solanum tuberosum f. camota
Bukasov & Lechn.

cepinum Alef.
Solanum tuberosum f. chaped
Bukasov & Lechn.
Solanum tuberosum f. chiar-

lelekkoya Ochoa
Solanum tuberosum f. chiar-
pala Ochoa
Solanum tuberosum subsp.
chiloense (A.DC.) L.I.Kostina
chiloense A.DC.
chilotanum Bukasov & Lechn.
Solanum tuberosum f. chojo-
sajama Ochoa
chubutense (Bitter) Hawkes
conicum Bukasov & Lechn.
conocarpum Alef.
contortum Bukasov & Lechn.
Solanum tuberosum f. coraila
Bukasov & Lechn.

cordiforme Alef.
corsicanum Alef.
crassifilamentum Bukasov &
Lechn.

crassipedicellatum Bukasov &
Lechn.

cucumerinum Alef.
cultum
drakeanum Alef.
elegans Bukasov & Lechn.
elongatum Bukasov & Lechn.
elongatum Alef.
Solanum tuberosum f. enode
Bukasov & Lechn.

erythroceras Alef.
fragariinum Alef.
guaytecarum (Bitter) Hawkes
hassicum Alef.
helenanum Alef.
hispanicum Alef.
holsaticum Alef.
Solanum tuberosum f. huaca-
zapato Ochoa
huichinkka Ochoa
indianum Lechn. ex Bukasov
infectum Bukasov & Lechn.
Solanum tuberosum f. isla-
imilla Ochoa
jancck'o-kkoyllu Ochoa
Solanum tuberosum f. janck'o-
chockella Ochoa
Solanum tuberosum f. janck'o-
pala Ochoa
julianum Alef.
kaunitzii Alef.
kunurana Ochoa
Solanum tuberosum f. laram-
lelekkoya Ochoa
Solanum tuberosum f. latum
Bukasov & Lechn.

laurentianum Alef.
lelekkoya Ochoa
leonhardianum Alef.
mahuinhue Bukasov & Lechn.
malcachu Ochoa
melanoceras Alef.
menapianum Alef.
merceri Alef.
Solanum tuberosum f. milagro
Ochoa
montticum Bukasov & Lechn.
multibaccatum Bukasov &
Lechn.

murukewillu Ochoa
Solanum tuberosum f. nigrum
Ochoa

nobile Alef.
norfolcicum Alef.
nucinum Alef.
oculosum Bukasov & Lechn.
Solanum tuberosum f. ovatum
Bukasov & Lechn.
Solanum tuberosum f. overita

Ochoa

palatinatum Alef.
pecorum Alef.
peruvianum Alef.
pichuna Bukasov & Lechn.
pillicuma Bukasov & Lechn.
platyceras Alef.
polemoniifolium J.Rémy
praecox Alef.
praedicandum Alef.
Solanum tuberosum f. pulo
Ochoa

putscheanum Alef.
recurvatum Bukasov & Lechn.
reniforme Alef.
Solanum tuberosum var. rockii
Alef.

rossicum Alef.
rubrisuturatum Bukasov &
Lechn.

rugiorum Alef.
Solanum tuberosum var. runa
Ochoa

sabinei A.DC.
saccharatum Alef.
salamandrinum Alef.
Solanum tuberosum f. sani-
imilla Ochoa
schnittspahnii Alef.
sebastianum Bukasov & Lechn.
sesquimensale Alef.
Solanum tuberosum var. sicha
Ochoa

sipancachi Ochoa
strobilinum Alef.
Solanum tuberosum f. surico
Ochoa

taraco Ochoa
Solanum tuberosum var. tener
Alef.
tenuipedicellatum Bukasov &
Lechn.
thalassinum Bukasov & Lechn.
tinctorium Alef.
tinguipaya Ochoa
ulmense Alef.
versicolor Alef.
villaroella Bukasov & Lechn.
Solanum tuberosum f. viride
Bukasov & Lechn.

vuchefeldicum Alef.
vulgare Macloskie
vulgare Hook.f.
Solanum tuberosum f. wila-
huaycku Ochoa
imilla Ochoa
k'oyu Ochoa
monda Ochoa
pala Ochoa
xanthoceras Alef.
Solanum tuberosum f. yurac-
taraco Ochoa
yutuense Bukasov & Lechn.
Solanum utile Klotzsch
Solanum yabari Hawkes
Solanum yabari var.
cuzcoense Hawkes
Solanum yabari var. pepino
Hawkes
Solanum zykinii Lechn.
Flowers of a potato plant

Potato plants
Russet potatoes
Organically grown Russet Burbanks
Bamberg potatoes
Potatoes with different pigmentation
Potato production – 2018

Production
Country (millions
of tonnes)
China 98.3
India 48.5
Russia 22.5
Ukraine 22.5 Potato variety 'Blue Swede'

United States 20.6
World 368.2
Source: FAOSTAT of the United Nations[57]
Global production of potatoes in 2008
Nutrient content of 10 major staple foods per 100 g portion,[62] in order of rank
Maize Rice, Soybeans, Sweet
Nutrient Wheat[C] Potatoes[D] Cassava[E] Yams[Y] Sorghum[H] Plantain[Z] RDA
(corn)[A] white[B] green[F] potatoes[G]
Water (g) 10 12 13 79 60 68 77 70 9 65 3,000
8,368–
Energy (kJ) 1,528 1,528 1,369 322 670 615 360 494 1,419 511
10,460
Protein (g) 9.4 7.1 12.6 2.0 1.4 13.0 1.6 1.5 11.3 1.3 50
Fat (g) 4.74 0.66 1.54 0.09 0.28 6.8 0.05 0.17 3.3 0.37 44–77
Carbohydrates (g) 74 80 71 17 38 11 20 28 75 32 130
Fiber (g) 7.3 1.3 12.2 2.2 1.8 4.2 3 4.1 6.3 2.3 30
Sugar (g) 0.64 0.12 0.41 0.78 1.7 0 4.18 0.5 0 15 minimal
Minerals [A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z] RDA
Calcium (mg) 7 28 29 12 16 197 30 17 28 3 1,000

Iron (mg) 2.71 0.8 3.19 0.78 0.27 3.55 0.61 0.54 4.4 0.6 8
Magnesium (mg) 127 25 126 23 21 65 25 21 0 37 400
Phosphorus (mg) 210 115 288 57 27 194 47 55 287 34 700
Potassium (mg) 287 115 363 421 271 620 337 816 350 499 4,700
Sodium (mg) 35 5 2 6 14 15 55 9 6 4 1,500
Zinc (mg) 2.21 1.09 2.65 0.29 0.34 0.99 0.3 0.24 0 0.14 11
Copper (mg) 0.31 0.22 0.43 0.11 0.10 0.13 0.15 0.18 - 0.08 0.9
Manganese (mg) 0.49 1.09 3.99 0.15 0.38 0.55 0.26 0.40 - - 2.3
Selenium (μg) 15.5 15.1 70.7 0.3 0.7 1.5 0.6 0.7 0 1.5 55
Vitamins [A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z] RDA
Vitamin C (mg) 0 0 0 19.7 20.6 29 2.4 17.1 0 18.4 90

Thiamin (B1) (mg) 0.39 0.07 0.30 0.08 0.09 0.44 0.08 0.11 0.24 0.05 1.2
Riboflavin (B2)
0.20 0.05 0.12 0.03 0.05 0.18 0.06 0.03 0.14 0.05 1.3
(mg)
Niacin (B3) (mg) 3.63 1.6 5.46 1.05 0.85 1.65 0.56 0.55 2.93 0.69 16
Pantothenic acid
0.42 1.01 0.95 0.30 0.11 0.15 0.80 0.31 - 0.26 5
(B5) (mg)
Vitamin B6 (mg) 0.62 0.16 0.3 0.30 0.09 0.07 0.21 0.29 - 0.30 1.3
Folate Total (B9)
19 8 38 16 27 165 11 23 0 22 400
(μg)
Vitamin A (IU) 214 0 9 2 13 180 14,187 138 0 1,127 5,000
Vitamin E, alpha-
0.49 0.11 1.01 0.01 0.19 0 0.26 0.39 0 0.14 15
tocopherol (mg)
Vitamin K1 (μg) 0.3 0.1 1.9 1.9 1.9 0 1.8 2.6 0 0.7 120
Beta-carotene
97 0 5 1 8 0 8,509 83 0 457 10,500
(μg)
Lutein+zeaxanthin
1,355 0 220 8 0 0 0 0 0 30 6,000
(μg)
Fats [A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z] RDA
Saturated fatty
0.67 0.18 0.26 0.03 0.07 0.79 0.02 0.04 0.46 0.14 minimal
acids (g)
Monounsaturated
1.25 0.21 0.2 0.00 0.08 1.28 0.00 0.01 0.99 0.03 22–55
fatty acids (g)
Polyunsaturated
2.16 0.18 0.63 0.04 0.05 3.20 0.01 0.08 1.37 0.07 13–19
fatty acids (g)
[A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z] RDA
G raw sweet potato
A raw yellow dent corn H raw sorghum
B raw unenriched long-grain white rice Y raw yam
C raw hard red winter wheat Z raw plantains
D raw potato with flesh and skin /* unofficial
E raw cassava
F raw green soybeans
Toxicity
Potatoes contain toxic compounds known as glycoalkaloids, of which the most prevalent are solanine and
chaconine. Solanine is found in other plants in the same family, Solanaceae, which includes such plants as
deadly nightshade (Atropa belladonna), henbane (Hyoscyamus niger) and tobacco (Nicotiana spp.), as well as
the food plants eggplant and tomato. These compounds, which protect the potato plant from its predators, are
generally concentrated in its leaves, flowers, sprouts, and fruits (in contrast to the tubers).[63] In a summary of
several studies, the glycoalkaloid content was highest in the flowers and sprouts and lowest in the tuber flesh.
(The glycoalkaloid content was, in order from highest to lowest: flowers, sprouts, leaves, skin, roots, berries,
peel [skin plus outer cortex of tuber flesh], stems, and tuber flesh).[11]
'Early Rose' variety seed tuber with
Exposure to light, physical damage, and age increase glycoalkaloid content within the tuber.[12] Cooking at
sprouts
high temperatures—over 170 °C (338 °F)—partly destroys these compounds. The concentration of
glycoalkaloids in wild potatoes is sufficient to produce toxic effects in humans. Glycoalkaloid poisoning may
cause headaches, diarrhea, cramps, and, in severe cases, coma and death. However, poisoning from cultivated
potato varieties is very rare. Light exposure causes greening from chlorophyll synthesis, giving a visual clue as
to which areas of the tuber may have become more toxic. However, this does not provide a definitive guide, as
greening and glycoalkaloid accumulation can occur independently of each other.
Different potato varieties contain different levels of glycoalkaloids. The Lenape variety was released in 1967
but was withdrawn in 1970 as it contained high levels of glycoalkaloids.[64] Since then, breeders developing
new varieties test for this, and sometimes have to discard an otherwise promising cultivar. Breeders try to keep
glycoalkaloid levels below 200 mg/kg (200 ppmw). However, when these commercial varieties turn green,
they can still approach solanine concentrations of 1000 mg/kg (1000 ppmw). In normal potatoes, analysis has
Potato fruit, which is not edible
shown solanine levels may be as little as 3.5% of the breeders' maximum, with 7–187 mg/kg being found.[65]
While a normal potato tuber has 12–20 mg/kg of glycoalkaloid content, a green potato tuber contains 250–
280 mg/kg and its skin has 1500–2200 mg/kg.[66]
Growth and cultivation
Seed potatoes
Potatoes are generally grown from seed potatoes, tubers specifically grown to be free from disease and to
provide consistent and healthy plants. To be disease free, the areas where seed potatoes are grown are selected
with care. In the US, this restricts production of seed potatoes to only 15 states out of all 50 states where
potatoes are grown.[67] These locations are selected for their cold, hard winters that kill pests and summers
with long sunshine hours for optimum growth. In the UK, most seed potatoes originate in Scotland, in areas
where westerly winds reduce aphid attack and the spread of potato virus pathogens.[68]
Potato planting
Phases of growth
Potato growth can be divided into five phases. During the first phase, sprouts emerge from the seed potatoes
and root growth begins. During the second, photosynthesis begins as the plant develops leaves and branches
above-ground and stolons develop from lower leaf axils on the below-ground stem. In the third phase the tips
of the stolons swell forming new tubers and the shoots continue to grow and flowers typically develop soon
after. Tuber bulking occurs during the fourth phase, when the plant begins investing the majority of its
resources in its newly formed tubers. At this phase, several factors are critical to a good yield: optimal soil
moisture and temperature, soil nutrient availability and balance, and resistance to pest attacks. The fifth phase
is the maturation of the tubers: the plant canopy dies back, the tuber skins harden, and the sugars in the tubers
convert to starches.[69][70] Potato field in Fort Fairfield, Maine
Challenges
New tubers may start growing at the surface of the soil. Since exposure to light leads to an undesirable greening of the skins and the development of
solanine as a protection from the sun's rays, growers cover surface tubers. Commercial growers cover them by piling additional soil around the base of
the plant as it grows (called "hilling" up, or in British English "earthing up"). An alternative method, used by home gardeners and smaller-scale
growers, involves covering the growing area with organic mulches such as straw or plastic sheets.[71]
Correct potato husbandry can be an arduous task in some circumstances. Good ground preparation,
harrowing, plowing, and rolling are always needed, along with a little grace from the weather and a good
source of water.[72] Three successive plowings, with associated harrowing and rolling, are desirable before
planting. Eliminating all root-weeds is desirable in potato cultivation. In general, the potatoes themselves are
grown from the eyes of another potato and not from seed. Home gardeners often plant a piece of potato with
two or three eyes in a hill of mounded soil. Commercial growers plant potatoes as a row crop using seed
tubers, young plants or microtubers and may mound the entire row. Seed potato crops are rogued in some
countries to eliminate diseased plants or those of a different variety from the seed crop. Preparation of a potato crop in
Hesbaye, Belgium
Potatoes are sensitive to heavy frosts, which damage them in the ground. Even cold weather makes potatoes
more susceptible to bruising and possibly later rotting, which can quickly ruin a large stored crop.
Pests
The historically significant Phytophthora infestans (late blight) remains an ongoing problem in Europe[30][73]
and the United States.[74] Other potato diseases include Rhizoctonia, Sclerotinia, black leg, powdery mildew,
powdery scab and leafroll virus.
Insects that commonly transmit potato diseases or damage the plants include the Colorado potato beetle, the
potato tuber moth, the green peach aphid (Myzus persicae), the potato aphid, beet leafhoppers, thrips, and
Potatoes grown in a tall bag are
mites. The potato cyst nematode is a microscopic worm that thrives on the roots, thus causing the potato plants
common in gardens as they
to wilt. Since its eggs can survive in the soil for several years, crop rotation is recommended.
minimize the amount of digging
required at harvest
During the crop year 2008, many of the certified organic potatoes produced in the United Kingdom and
certified by the Soil Association as organic were sprayed with a copper pesticide[75] to control potato blight
(Phytophthora infestans). According to the Soil Association, the total copper that can be applied to organic
land is 6 kg/ha/year.[76]
According to an Environmental Working Group analysis of USDA and FDA pesticide residue tests performed
from 2000 through 2008, 84% of the 2,216 tested potato samples contained detectable traces of at least one
pesticide. A total of 36 unique pesticides were detected on potatoes over the 2,216 samples, though no
individual sample contained more than 6 unique pesticide traces, and the average was 1.29 detectable unique
pesticide traces per sample. The average quantity of all pesticide traces found in the 2,216 samples was 1.602
ppm. While this was a very low value of pesticide residue, it was the highest amongst the 50 vegetables
analyzed.[77] A potato ruined by late blight
Harvest
At harvest time, gardeners usually dig up potatoes with a long-handled, three-prong "grape" (or graip), i.e., a
spading fork, or a potato hook, which is similar to the graip but with tines at a 90° angle to the handle. In
larger plots, the plow is the fastest implement for unearthing potatoes. Commercial harvesting is typically done
with large potato harvesters, which scoop up the plant and surrounding earth. This is transported up an apron
chain consisting of steel links several feet wide, which separates some of the dirt. The chain deposits into an
area where further separation occurs. Different designs use different systems at this point. The most complex
designs use vine choppers and shakers, along with a blower system to separate the potatoes from the plant.
The result is then usually run past workers who continue to sort out plant material, stones, and rotten potatoes
before the potatoes are continuously delivered to a wagon or truck. Further inspection and separation occurs
Potato plant prior to harvest
when the potatoes are unloaded from the field vehicles and put into storage.
Immature potatoes may be sold as "creamer potatoes" and are particularly valued for taste. These are often
harvested by the home gardener or farmer by "grabbling", i.e. pulling out the young tubers by hand while
leaving the plant in place. A creamer potato is a variety of potato harvested before it matures to keep it small
and tender. It is generally either a Yukon Gold potato or a red potato, called gold creamers[78] or red creamers
respectively, and measures approximately 2.5 cm (1 in) in diameter.[79] The skin of creamer potatoes is waxy
and high in moisture content, and the flesh contains a lower level of starch than other potatoes. Like potatoes
in general, they can be prepared by boiling, baking, frying, and roasting.[79] Slightly older than creamer
potatoes are "new potatoes", which are also prized for their taste and texture and often come from the same
varieties.[80]
Potato flower close-up. Eastern
Potatoes are usually cured after harvest to improve skin-set. Skin-set is the process by which the skin of the Siberia
potato becomes resistant to skinning damage. Potato tubers may be susceptible to skinning at harvest and
suffer skinning damage during harvest and handling operations. Curing allows the skin to fully set and any
wounds to heal. Wound-healing prevents infection and water-loss from the tubers during storage. Curing is normally done at relatively warm
temperatures (10 to 16 °C or 50 to 60 °F) with high humidity and good gas-exchange if at all possible.[81]
Storage
Storage facilities need to be carefully designed to keep the potatoes alive and slow the natural process of
decomposition, which involves the breakdown of starch. It is crucial that the storage area is dark, ventilated
well and, for long-term storage, maintained at temperatures near 4 °C (39 °F). For short-term storage,
temperatures of about 7 to 10 °C (45 to 50 °F) are preferred.[82]
On the other hand, temperatures below 4 °C (39 °F) convert the starch in potatoes into sugar, which alters their
taste and cooking qualities and leads to higher acrylamide levels in the cooked product, especially in deep-
fried dishes. The discovery of acrylamides in starchy foods in 2002 has led to international health concerns.
They are believed to be probable carcinogens and their occurrence in cooked foods is being studied for
Potato transportation to cold storage
potentially influencing health problems.[a][83]
in India
Under optimum conditions in commercial warehouses, potatoes can be stored for up to 10–12 months.[82] The
commercial storage and retrieval of potatoes involves several phases: first drying surface moisture; wound
healing at 85% to 95% relative humidity and temperatures below 25 °C (77 °F); a staged cooling phase; a
holding phase; and a reconditioning phase, during which the tubers are slowly warmed. Mechanical
ventilation is used at various points during the process to prevent condensation and the accumulation of carbon
dioxide.[82]
When stored in homes unrefrigerated, the shelf life is usually a few weeks.
If potatoes develop green areas or start to sprout, trimming or peeling those green-colored parts is inadequate Potato farming in India
to remove copresent toxins, and such potatoes are no longer edible.[84][85]
Yield
The world dedicated 18.6 million hectares (46 million acres) to potato cultivation in 2010; the world average yield was 17.4 tonnes per hectare (7.8
short tons per acre). The United States was the most productive country, with a nationwide average yield of 44.3 tonnes per hectare (19.8 short tons per
acre).[86] United Kingdom was a close second.
New Zealand farmers have demonstrated some of the best commercial yields in the world, ranging between 60 and 80 tonnes per hectare, some
reporting yields of 88 tonnes potatoes per hectare.[87][88][89]
There is a big gap among various countries between high and low yields, even with the same variety of potato. Average potato yields in developed
economies ranges between 38–44 tonnes per hectare. China and India accounted for over a third of world's production in 2010, and had yields of 14.7
and 19.9 tonnes per hectare respectively.[86] The yield gap between farms in developing economies and developed economies represents an
opportunity loss of over 400 million tonnes of potato, or an amount greater than 2010 world potato production. Potato crop yields are determined by
factors such as the crop breed, seed age and quality, crop management practices and the plant environment. Improvements in one or more of these yield
determinants, and a closure of the yield gap, can be a major boost to food supply and farmer incomes in the developing world.[90][91]
Climate change
Global warming is predicted to have significant effects on global potato production.[92] Like many crops, potatoes are likely to be affected by changes
in atmospheric carbon dioxide, temperature and precipitation, as well as interactions between these factors.[92] As well as affecting potatoes directly,
climate change will also affect the distributions and populations of many potato diseases and pests.
Potato is one of the world’s most important food crops.[93] Potato production must be adapted to climate change to avoid reductions in crop yields.
Uses
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell
the starch granules. Most potato dishes are served hot but some are first cooked, then served cold, notably potato salad and potato chips (crisps).
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes;
boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into
small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily
cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture
from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato
chunks also commonly appear as a stew ingredient. Potatoes are boiled between 10 and 25[94] minutes, depending on size and type, to become soft.
Other than for eating
Potatoes are also used for purposes other than eating by humans, for example:
Potatoes are used to brew alcoholic beverages such as vodka, poitín, or akvavit.
They are also used as fodder for livestock. Livestock-grade potatoes, considered too small and/or blemished to sell or market for
human use but suitable for fodder use, have been called chats in some dialects. They may be stored in bins until use; they are
sometimes ensiled.[95] Some farmers prefer to steam them rather than feed them raw and are equipped to do so efficiently.
Potato starch is used in the food industry as a thickener and binder for soups and sauces, in the textile industry as an adhesive, and
for the manufacturing of papers and boards.[96][97]
Maine companies are exploring the possibilities of using waste potatoes to obtain polylactic
acid for use in plastic products; other research projects seek ways to use the starch as a base
for biodegradable packaging.[97][98]
Potato skins, along with honey, are a folk remedy for burns in India. Burn centres in India have
experimented with the use of the thin outer skin layer to protect burns while healing.[99][100]
Potatoes (mainly Russets) are commonly used in plant research. The consistent parenchyma
tissue, the clonal nature of the plant and the low metabolic activity provide a very nice "model
tissue" for experimentation. Wound-response studies are often done on potato tuber tissue, as
are electron transport experiments. In this respect, potato tuber tissue is similar to Drosophila
melanogaster, Caenorhabditis elegans and Escherichia coli: they are all "standard" research
organisms.
Potatoes have been delivered with personalized messages as a novelty. Potato delivery
services include Potato Parcel and Mail A Spud.[101][102][103][104]
Latin America
Peruvian cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties Various potato preparations:
of this tuber are grown there.[105] Some of the more notable dishes include boiled potato as a base for several (clockwise from top left) potato
dishes or with ají-based sauces like in Papa a la Huancaína or ocopa, diced potato for its use in soups like in chips, hashbrowns, tater tots,
cau cau, or in Carapulca with dried potato (papa seca). Smashed condimented potato is used in causa Limeña mashed potato, and a baked potato
and papa rellena. French-fried potatoes are a typical ingredient in Peruvian stir-fries, including the classic dish
lomo saltado.
Chuño is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Peru and
Bolivia,[106] and is known in various countries of South America, including Peru, Bolivia, Argentina, and
Chile. In Chile's Chiloé Archipelago, potatoes are the main ingredient of many dishes, including milcaos,
chapaleles, curanto and chochoca. In Ecuador, the potato, as well as being a staple with most dishes, is
featured in the hearty locro de papas, a thick soup of potato, squash, and cheese.
Europe
Papa rellena
In the UK, potatoes form part of the traditional staple, fish and chips. Roast potatoes are commonly served as
part of a Sunday roast dinner and mashed potatoes form a major component of several other traditional dishes,
such as shepherd's pie, bubble and squeak, and bangers and mash. New potatoes may be cooked with mint
and are often served with butter.[107]
The Tattie scone is a popular Scottish dish containing potatoes. Colcannon is a traditional Irish food made with
mashed potato, shredded kale or cabbage, and onion; champ is a similar dish. Boxty pancakes are eaten
throughout Ireland, although associated especially with the North, and in Irish diaspora communities; they are
traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and
baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made with cooked and
mashed potatoes.
Baked potato with sour cream and
In the UK, game chips are a traditional accompaniment to roast gamebirds such as pheasant, grouse, partridge
chives
and quail.
Bryndzové halušky is the Slovak national dish, made of a batter of flour and finely grated potatoes that is
boiled to form dumplings. These are then mixed with regionally varying ingredients.
In Germany, Northern and Eastern Europe (especially in Scandinavian countries), Finland, Poland, Russia,
Belarus and Ukraine, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole
and served un-peeled with dill, these "new potatoes" are traditionally consumed with Baltic herring. Puddings
made from grated potatoes (kugel, kugelis, and potato babka) are popular items of Ashkenazi, Lithuanian, and
Belarusian cuisine.[108] German fries and various version of Potato salad are part of German cuisine.
Bauernfrühstück (literally farmer's breakfast) is a warm German dish made from fried potatoes, eggs, ham and
vegetables.
Cepelinai is Lithuanian national dish. They are a type of dumpling made from grated raw potatoes boiled in
water and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are
used instead.[109] In Western Europe, especially in Belgium, sliced potatoes are fried to create frieten, the German Bauernfrühstück ("farmer's
original French fried potatoes. Stamppot, a traditional Dutch meal, is based on mashed potatoes mixed with breakfast")
vegetables.
In France, the most notable potato dish is the Hachis Parmentier, named after Antoine-Augustin Parmentier, a
French pharmacist, nutritionist, and agronomist who, in the late 18th century, was instrumental in the acceptance of the potato as an edible crop in the
country. Pâté aux pommes de terre is a regional potato dish from the central Allier and Limousin regions. Gratin dauphinois, consisting of baked thinly
sliced potatoes with cream or milk, and tartiflette, with Reblochon cheese, are also widespread.
In the north of Italy, in particular, in the Friuli region of the northeast, potatoes serve to make a type of pasta
called gnocchi.[110] Similarly, cooked and mashed potatoes or potato flour can be used in the Knödel or
dumpling eaten with or added to meat dishes all over central and Eastern Europe, but especially in Bavaria and
Luxembourg. Potatoes form one of the main ingredients in many soups such as the vichyssoise and Albanian
potato and cabbage soup. In western Norway, komle is popular.
A traditional Canary Islands dish is Canarian wrinkly potatoes or papas arrugadas. Tortilla de patatas (potato
omelette) and patatas bravas (a dish of fried potatoes in a spicy tomato sauce) are near-universal constituent of
Spanish tapas.
Cepelinai
North America
In the US, potatoes have become one of the most widely consumed crops and thus have a variety of
preparation methods and condiments. French fries and often hash browns are commonly found in typical
American fast-food burger "joints" and cafeterias. One popular favourite involves a baked potato with cheddar
cheese (or sour cream and chives) on top, and in New England "smashed potatoes" (a chunkier variation on
mashed potatoes, retaining the peel) have great popularity. Potato flakes are popular as an instant variety of
mashed potatoes, which reconstitute into mashed potatoes by adding water, with butter or oil and salt to taste.
A regional dish of Central New York, salt potatoes are bite-size new potatoes boiled in water saturated with
salt then served with melted butter. At more formal dinners, a common practice includes taking small red
potatoes, slicing them, and roasting them in an iron skillet. Among American Jews, the practice of eating
French fries served with a hamburger
latkes (fried potato pancakes) is common during the festival of Hanukkah.
A traditional Acadian dish from New Brunswick is known as poutine râpée. The Acadian poutine is a ball of
grated and mashed potato, salted, sometimes filled with pork in the centre, and boiled. The result is a moist ball
about the size of a baseball. It is commonly eaten with salt and pepper or brown sugar. It is believed to have
originated from the German Klöße, prepared by early German settlers who lived among the Acadians.
Poutine, by contrast, is a hearty serving of French fries, fresh cheese curds and hot gravy. Tracing its origins to
Quebec in the 1950s, it has become a widespread and popular dish throughout Canada.
Potato grading for Idaho potatoes is performed in which No. 1 potatoes are the highest quality and No. 2 are
rated as lower in quality due to their appearance (e.g. blemishes or bruises, pointy ends).[111] Potato density
assessment can be performed by floating them in brines.[112] High-density potatoes are desirable in the
production of dehydrated mashed potatoes, potato crisps and french fries.[112] Poutine, a Canadian dish of fried
potatoes, cheese curds, and gravy
South Asia
In South Asia, the potato is a very popular traditional staple. In India, the most popular potato dishes are aloo ki sabzi, batata vada, and samosa, which
is spicy mashed potato mixed with a small amount of vegetable stuffed in conical dough, and deep fried. Potatoes are also a major ingredient as fast
food items, such as aloo chaat, where they are deep fried and served with chutney. In Northern India, alu dum and alu paratha are a favourite part of
the diet; the first is a spicy curry of boiled potato, the second is a type of stuffed chapati.
A dish called masala dosa from South India is very notable all over India. It is a thin pancake of rice and pulse batter rolled over spicy smashed potato
and eaten with sambhar and chutney. Poori in south India in particular in Tamil Nadu is almost always taken with smashed potato masal. Other
favourite dishes are alu tikki and pakoda items.
Vada pav is a popular vegetarian fast food dish in Mumbai and other regions in the Maharashtra in India.
Aloo posto (a curry with potatoes and poppy seeds) is immensely popular in East India, especially Bengal. Although potatoes are not native to India, it
has become a vital part of food all over the country especially North Indian food preparations. In Tamil Nadu this tuber acquired a name based on its
appearance 'urulai-k-kizhangu' (உ ைள க ழ ) meaning cylindrical tuber.
The Aloo gosht, Potato and meat curry, is one of the popular dishes in South Asia, especially in Pakistan.
East Asia
In East Asia, particularly Southeast Asia, rice is by far the predominant starch crop, with potatoes a secondary crop, especially in China and Japan.
However, it is used in northern China where rice is not easily grown, with a popular dish being ⻘椒⼟⾖丝 (qīng jiāo tǔ dòu sī), made with green
pepper, vinegar and thin slices of potato. In the winter, roadside sellers in northern China will also sell roasted potatoes. It is also occasionally seen in
Korean and Thai cuisines.[113]
Cultural significance
In art
The potato has been an essential crop in the Andes since the pre-Columbian Era. The Moche culture from Northern Peru made ceramics from earth,
water, and fire. This pottery was a sacred substance, formed in significant shapes and used to represent important themes. Potatoes are represented
anthropomorphically as well as naturally.[114]
During the late 19th century, numerous images of potato harvesting appeared in European art, including the
works of Willem Witsen and Anton Mauve.[115]
Van Gogh's 1885 painting The Potato Eaters portrays a family eating potatoes. Van Gogh said he wanted to
depict peasants as they really were. He deliberately chose coarse and ugly models, thinking that they would be
natural and unspoiled in his finished work.[116]
Jean-François Millet's The Potato Harvest depicts peasants working

in the plains between Barbizon and Chailly. It presents a theme
The Potato Eaters by Van Gogh, representative of the peasants' struggle for survival. Millet's technique
1885 (Van Gogh Museum) for this work incorporated paste-like pigments thickly applied over a
coarsely textured canvas.
In popular culture
Invented in 1949, and marketed and sold commercially by Hasbro in 1952, Mr. Potato Head is an American
toy that consists of a plastic potato and attachable plastic parts, such as ears and eyes, to make a face. It was
The Potato Harvest by Jean-
the first toy ever advertised on television.[117] François Millet, 1855 (Walters Art
Museum)
See also
Climate change and potatoes
Irish potato candy
List of potato cultivars
List of potato dishes
List of potato museums
Loy (spade), a form of early spade used in Ireland for the cultivation of potatoes
New World crops
Potato battery
Notes
a. See text: acrylamides, esp introduction; acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden
when they found the chemical in starchy foods, such as potato chips, French fries, and bread that had been heated (production of
acrylamide in the heating process was shown to be temperature-dependent)
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e.org/details/notesofpotatowat0000lang). Texas A&M ISBN 978-2-503-51985-2. 15 essays by scholars looking at
University Agriculture series. ISBN 978-1-58544-138-9. Ireland and all of Europe
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Further reading
Bohl, William H.; Johnson, Steven B., eds. (2010). Commercial Potato Production in North America: The Potato Association of
America Handbook (https://web.archive.org/web/20120816144218/http://potatoassociation.org/documents/A_ProductionHandbook
_Final_000.pdf) (PDF). Second Revision of American Potato Journal Supplement Volume 57 and USDA Handbook 267. The
Potato Association of America. Archived from the original (http://potatoassociation.org/documents/A_ProductionHandbook_Final_0
00.pdf) (PDF) on 16 August 2012.
" 'Humble' Potato Emerging as World's Next Food Source". column. Japan. Reuters. 11 May 2008. p. 20.
Spooner, David M.; McLean, Karen; Ramsay, Gavin; Waugh, Robbie; Bryan, Glenn J. (October 2005). "A single domestication for
potato based on multilocus amplified fragment length polymorphism genotyping" (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12
53605). Proc. Natl. Acad. Sci. USA. 102 (41): 14694–14699. Bibcode:2005PNAS..10214694S (https://ui.adsabs.harvard.edu/abs/2
005PNAS..10214694S). doi:10.1073/pnas.0507400102 (https://doi.org/10.1073%2Fpnas.0507400102). PMC 1253605 (https://ww
w.ncbi.nlm.nih.gov/pmc/articles/PMC1253605). PMID 16203994 (https://pubmed.ncbi.nlm.nih.gov/16203994).
The World Potato Atlas at Cgiar.org (http://research.cip.cgiar.org/confluence/display/wpa/), released by the International Potato
Center in 2006 and regularly updated. Includes current chapters of 15 countries:
South America: (English and Spanish): Bolivia, Colombia, Ecuador, Peru
Africa: Cameroon, Ethiopia, Kenya
Eurasia: Armenia, Bangladesh, China, India, Myanmar, Nepal, Pakistan, Tajikistan
38 others as brief "archive" chapters
Further information links at Cgiar.org (https://web.archive.org/web/20170705172750/https://research.cip.cgiar.org/confluence/dis
play/wpa/Potato+Info+Links).
World Geography of the Potato at UGA.edu (https://web.archive.org/web/20060604061759/http://www.lanra.uga.edu/potato/),
released in 1993.
Gauldie, Enid (1981). The Scottish Miller 1700–1900. Pub. John Donald. ISBN 0-85976-067-7.
External links
GLKS Potato Database (https://web.archive.org/web/20080927013208/http://glks.ipk-gatersleben.de/home.php)
Centro Internacional de la Papa (http://www.cipotato.org/): CIP (International Potato Center)
World Potato Congress (https://web.archive.org/web/20080926114238/http://www.potatocongress.org/)
British Potato Council (https://web.archive.org/web/20080916192950/http://www.potato.org.uk/)
Online Potato Pedigree Database for cultivated varieties (https://web.archive.org/web/20071113023215/http://www.plantbreeding.w
ur.nl/potatopedigree/)
Potato Information & Exchange (https://web.archive.org/web/20081020084253/http://potatoes.wsu.edu/)
GMO Safety: Genetic engineering on potatoes (https://web.archive.org/web/20110110060013/http://www.gmo-safety.eu/topic/122)
Biological safety research projects and results
International Year of the Potato 2008 (https://web.archive.org/web/20070921111051/http://www.potato2008.org/)
Solanum tuberosum (potato, papas): life cycle, tuber anatomy at GeoChemBio (http://www.geochembio.com/biology/organisms/pot
ato/)
Potato Genome Sequencing Consortium (https://web.archive.org/web/20090901131250/http://www.potatogenome.net/)
Potato storage and value Preservation (http://crosstree.info/Documents/POTATO%20STORAGE.pdf): Pawanexh Kohli, CrossTree
techno-visors.
Potato, in Cyclopedia of American Agriculture (http://www.tumbledownfarm.com/drupal/Cyclopedia_of_American_Agriculture/Crop
s/Potato)
Retrieved from "https://en.wikipedia.org/w/index.php?title=Potato&oldid=982701103"
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Potato

Growth and cultivation Solanum andigenum convar.

Etymology Solanum andigenum var.

Genetics Solanum andigenum var.

Solanum andigenum f. ppacc-

Comparison to other staple foods Solanum andigenum var.

Solanum andigenum convar.

Solanum aracatscha Besser

Solanum ascasabii Hawkes

Solanum caniarense Juz. &

Solanum cardenasii Hawkes

Solanum chaucha var. ccoe-

Solanum chaucha var. khoyllu

Solanum chaucha var.

Solanum chilotanum Hawkes

Solanum churuspi Hawkes

Solanum cultum (A.DC.)

Solanum diemii E.Brucher

Solanum goniocalyx var.

Solanum kesselbrenneri Juz.

Solanum leptostigma Juz.

Solanum macmillanii Bukasov

Solanum parmentieri Molina ex

Solanum phureja Juz. &

Solanum phureja var.

Solanum phureja subsp.

Solanum phureja subsp.

Solanum phureja var. janck'o-

Solanum phureja var.

Solanum phureja f. viuda

Solanum riobambense Juz. &

Solanum rybinii Juz. & Bukasov

Solanum sendigena Juz. &

Solanum sinense Blanco

Solanum stenotomum f. alcay-

Solanum stenotomum var.

Solanum stenotomum f. phitu-

Solanum stenotomum var.

Solanum stenotomum var.

Solanum stenotomum f. yana-

Solanum sylvestre Audib. ex

Solanum tarmense Bukasov

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum f. chiar-

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum f. overita

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum tuberosum var.

Solanum zykinii Lechn.

Flowers of a potato plant