Potato

Potato (Solanum tuberosum) is a starchy tuber and a staple food crop. It belongs to the nightshade family, Solanaceae. The edible portion is a swollen underground stem, or tuber, formed from the plant's stolons. Potatoes are grown in temperate and some tropical zones, with many cultivars differing in skin color, flesh color, and texture.

Origin and history: Domesticated in the Andean highlands of present-day Peru and northwestern Bolivia, potatoes were cultivated by pre-Columbian peoples. They reached Europe in the 16th century after the Columbian Exchange and spread globally. The crop supported population growth and dietary diversification; the Great Famine in Ireland highlighted dependence on it.

Botany and cultivation: The plant is a perennial grown as an annual in many farming systems. Tuber formation is encouraged by longer day length and cool temperatures. Potatoes require well-drained soil, consistent moisture, and protection from pathogens. The crop is susceptible to late blight (Phytophthora infestans) and other pests; resistant varieties and agricultural practices are used.

Nutrition and storage: Potatoes are primarily starch, with modest protein, fiber, and micronutrients such as vitamin C and potassium. Skin greening or sprouting indicates the presence of glycoalkaloids (solanine and chaconine), which can be toxic in large amounts; avoid green or sprouted potatoes.

Culinary uses: Potatoes are boiled, baked, fried, mashed, or roasted and are processed into chips, fries, and flours in some regions. They are a global staple in many cuisines and an important agricultural commodity.