Patatas

Patatas, or potatoes, are the edible tubers of Solanum tuberosum, a perennial plant in the nightshade family. They are grown as a staple food in many regions and eaten after harvest in a variety of preparations.

Originating in the Andean highlands of South America, potatoes were domesticated by Indigenous peoples thousands of years ago. They were introduced to Europe in the 16th century by Spanish explorers and subsequently spread worldwide, becoming a major staple crop in many cuisines.

The plants produce tubers on underground stems called stolons. Tubers vary in size and skin color, ranging from brown or yellow to red or purple, with flesh that can be white, yellow, or purple. They grow best in cool, moist climates with well-drained soil and require a frost-free period. For storage, keep them in a dark, cool, and humid place and avoid exposure to light, which can cause greening and toxin formation in some varieties.

Nutritionally, potatoes are primarily a source of carbohydrates and provide vitamin C, potassium, and B vitamins, particularly in the skin. They are naturally fat-free, but cooking methods that involve fats can change their health profile. Global production is led by countries such as China and India, with substantial output also from Russia, Ukraine, the United States, and many other temperate-region economies.

There are numerous varieties, selected for boiling, baking, or frying. Common preparations include boiling, mashing, roasting, and frying (fries or chips). In Spanish-speaking regions, patatas appear in dishes such as tortilla de patatas, patatas bravas, and papas arrugadas, reflecting the tuber’s widespread culinary versatility.

Etymology: in Spanish, patata is the standard word for potato, while papa is another regional term; the form patata is used across much of Spain and Latin America. The term patata is linked to historical word forms for the edible tuber in various languages.