patates

Patates is the Turkish term for potatoes, the edible tubers of Solanum tuberosum. Potatoes are a staple food worldwide and are prepared in many ways—boiled, baked, fried, or mashed—and also used in soups, stews, and salads. The plant produces underground storage tubers.

Originating in the Andean highlands of South America, potatoes were domesticated several thousand years ago. They reached Europe in the 16th century and later spread globally, becoming a major crop in temperate regions. Breeding has produced numerous varieties suited to different climates.

Patates are grown from seed tubers or tuber pieces. They prefer cool, well-drained soils with regular moisture. Varieties differ in skin and flesh color and maturity. Proper storage requires a cool, dark, ventilated place to slow sprouting and deterioration.

Nutritively, potatoes provide carbohydrates, fiber, potassium, vitamin C, and B vitamins. They are naturally fat-free unless cooked with added fats. Nutrient content varies with preparation, as frying or adding fats increases calories and changes texture.

Global production remains high, with major producers including China, India, Russia, Ukraine, and the United States. Patates contribute to food security due to yield and storability, though pests, diseases, and climate conditions influence cultivation and market prices.