patata

Patata, or potato, is a starchy tuberous crop from Solanum tuberosum, a plant in the nightshade family (Solanaceae). The tubers form underground storage organs and are a staple food in many cuisines. The plant is herbaceous and grown as an annual in temperate regions; it typically grows to about 60–90 cm tall, with pinnate leaves and lilac, white, or yellow flowers.

Patata is native to the Andean region of present-day Peru and northwest Bolivia, where it was domesticated by Indigenous peoples at least several thousand years ago. It spread to Europe in the 16th century after Spanish contact and subsequently to Africa and Asia, becoming a global staple due to high yields, storage durability, and adaptability to various soils.

Cultivation and varieties: Commercial production uses seed tubers rather than seeds. Potatoes prefer cool nights and moderate warmth, loose, well-drained loams, and consistent moisture. They are susceptible to pests and diseases, notably late blight, which has driven disease management and resistant varieties. Varieties range in maturity, size, skin color, and flesh color, and are used for fresh consumption or processing.

Uses and nutrition: Patatas are highly versatile in cooking—boiled, mashed, fried (chips), roasted, or baked. Nutritionally, they are primarily a carbohydrate source and provide modest amounts of protein, fiber, vitamin C, potassium, and B vitamins. The skin contains additional fiber and micronutrients.

Storage and safety: Store in a cool, dark, well-ventilated place. Green tubers or sprouts contain solanine and should be discarded or trimmed before cooking.