patate

Patate, or the potato, is the underground tuber of Solanum tuberosum, a member of the plant family Solanaceae. The crop originated in the Andean highlands of South America, where it was domesticated by Indigenous peoples several thousand years ago. It was introduced to Europe in the 16th century following the Columbian exchange and soon spread to other continents, becoming a staple food in many regions due to its high yields, versatility, and ability to be stored over winter.

Plants are herbaceous perennials grown as annuals in temperate climates. They produce green, pinnate leaves and flowers; underground, the tubers develop from stolons and vary in size, shape, and skin color. Cultivation requires cool weather, well-drained soil, and adequate moisture. Potatoes are sensitive to light and can develop solanine when exposed, which is toxic; storage in darkness reduces this risk. Typical storage is cool (about 4-7°C) with high humidity.

Culinary uses are diverse: potatoes can be baked, boiled, mashed, roasted, fried, or turned into chips, gnocchi, or flours. Varieties are grouped as floury (starchy) or waxy, with many specialty types including russet, red, yellow, blue/purple, and fingerling. Nutrition per cooked cup is primarily carbohydrates with modest protein and fiber, and notable amounts of vitamin C and potassium; fat content is minimal unless added during cooking.

Globally, potatoes are among the most widely grown crops, with major producers including China, India, Russia, Ukraine, and the United States, contributing significantly to food security and cuisine worldwide.