Potato -The Underrated Hero

We all have potatoes its much of our staple food across the world, we can find the use of potato across all the states of India from Kashmiri dum aloo to Urulaikizhangu Thokku (a south Indian potato preparation), but do we really known about potatoes?

Potato starchy tuber, native to America, which is major food in form of vegetable, it is also processed as crisps (chips). An average size of potato is 100 grams which provides 86 Cal it is rich in carbohydrate, vitamin b & c and fibre with tiny amount of protein and some mineral salt calcium, iodine, iron and potassium.

Potato is a stem tuber or an enlarged underground appendage of the potato plant’s stem. Here, the potato stores energy for the entire plant in the form of starch, a complex carbohydrate. Above ground, the potato plant has a woody stem with green leaves and purple flowers. While you may see tomato-like fruit growing from the aboveground portion of the plant, they are toxic and should not be consumed. The more recognizable and edible part of the potato is the underground tuber. When the potato plant starts to flower, its tubers are ready to be harvested. Typically, potatoes are planted in the spring and harvested in the fall

Potatoes represent one of the most important parts of world’s cuisine and the fourth-largest food crop in the entire world (following maize, rice and wheat). Today, extensive research and the centuries of selective breeding, we now have access to over thousand different types of potatoes that are grown all around the world.

History

The potato, which was originally grown by the Incas (largest empire in pre Columbian America), was discovered in Peru by pizarro and bought to Europe in 1534. Fifty year later the same discovery was made by Sir Walter Raleigh in Virginia and bought the potato to England.

The Portuguese introduced potatoes, which they called 'Batata', to India in the early seventeenth century when they cultivated it along the western coast. British traders introduced potatoes to Bengal as a root crop, 'Alu'. By the end of the 18th century, it was cultivated across northern hill areas of India. Potatoes were introduced to Tibet by the 19th century through the trade route from India.

The English name  like the Spanish name (batata), is derived from patata, the American Indian name for the sweet potato (due to the confusion between the two vegetable) the Spaniards introduced it to Italy where it was called as tartufola (little truffle). It was soon planted all over the Europe: in Germany it is called Kartoffel, in Russia kartoschka and in France cartoufle being eaten there in 16^th century in form of regional dishes such as truffade.

Long regarded in France as food only fit for poor, the potato was popularized and become the staple diet by the beginning of 19^th century.  

Types of potatoes & cooking techniques

There are thousands of varieties of potatoes but two main varieties are the

•        Early or new potatoes
•        Main crop or old ones

Early potatoes are usually dug from June to august. Main crop potatoes are lifted from late summer onwards when they are fully matured and their sugar is completely converted to starch.

A simple way to identify potatoes is by their starch, moisture, and sugar content. Starchy potatoes such as Idaho potatoes tend to have thicker skins and are lower in moisture and sugar. They develop a fluffy texture when cooked and are perfect for baking and deep-frying. Waxy potatoes such as fingerling potatoes and red potatoes have delicate skins and are lower in starch but higher in moisture and sugar. These potatoes hold their shape when cooked and are typically boiled for salads or soups, or pan sautéed with garlic and fresh herbs.

One interesting variety of potato is purple potatoes they are high in the antioxidant anthocyanin, a pigment that lends their unique purple-colour skin and flesh. On the other hand Anthoxanthin is the pigment responsible for colour of potato.

How to buy potatoes?

When buying potatoes, choose varieties that are free of blemishes or cuts. Avoid green potatoes at the grocery store or farmers markets—they may contain a toxic chemical called solanine. Consuming solanine can cause headaches, vomiting and other unpleasant gastrointestinal symptoms. Normally, the potato produces safe levels of solanine to protect itself from insects and disease. If exposed to sunlight for extended amounts of time, the production of solanine is accelerated. Keep potatoes in a dark space such as a basement, pantry closet, or a sealed paper bag. Never store potatoes in the refrigerator, as excessive cold will convert their starches to sugars and sweeten their flavour.

Today potato is one of the most consumed crop, it is consumed by all from rich to poor, and potato has gained its respect on the gourmet table.

“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow”

A.A.Milne