History
The common “Irish” potato that we consume today has a long history. The potato, also known as tuber, was discovered in the South African mountains over 7000 years ago. In the early 1500s, the Spaniards came to Peru to find gold. However, their trip resulted in the unexpected discovery of the potato. They brought the potato back to Spain in the 1570s, which then spread over Europe. However some were skeptical to its use. Farmers considered the tuber to be inedible, distasteful, and fearful, thus only used it for cattle feed. On the other hand, the upper class had a different opinion and in the 1660s the Royal Society promoted its cultivation in England. During the Revolutionary Wars food shortages affected the country and the potato consumption increased. From England it spread to the British colonies in the Bahamas and later made its way to the United States. The use of the potato became extremely popular after Thomas Jefferson served the food to his guests in the White House in 1789.
Potato Facts
Potatoes are grown in every state of the United State and in approximately 125 countries in the world. The most commonly known states for their potato production are Idaho and Washington.
The potato is the secondly most consumed food in the U.S. with the average consumption reaching approximately 124 lbs of potatoes per year.
The crop belongs to the same group as tomatoes, chili pepper, eggplant, and tobacco. The potato plant is different from many other plants in that its fruit is produced underground and the flowers above. The plant originates from tubers that are planted in the early spring. After 90-110 days the plant can bear crop and each plant can carry a few to up to 20 tubers. When mature the potatoes are harvested between July and November, depending on state and climate.
There are many varieties of potatoes. Some types are “waxy” and others are “mealy”. These different characteristics determine their properties and use. Waxy potatoes are usually more suitable for potato salads, whereas mealy potatoes are good to mash. Some of the most common varieties of potatoes found in the Northwest are:
- Burbank Russet – large, brown skin with white flesh
- Yellow Finn – small with yellow skin and flesh
- Red Gold – red skin and yellow flesh
- German Butterball – oval potato with a yellow flesh
- Yukon Gold – yellow skin and flesh
When selecting a potato, make sure to choose well-formed potatoes with, smooth and firm skin with eyes and no discoloration, cracks, bruises or soft spots. Red potatoes and some whites are sometimes treated with colored or clear wax to make them appear fresher that they are. Also avoid "green" potatoes. They have been exposed to light and have a bitter taste. Store potatoes in a cool, dark place that is well ventilated. Optimum temperature for storing potatoes is 45 to 50°F. Do not refrigerate potatoes. Potatoes stored below 40°F will develop a sweet taste, due to the conversion of starch to sugar, which will cause potatoes to darken when cooked.
Nutrition Facts
The potato is a highly nutritious food that consists of approximately 80% water and 20% solids. It is a good source of potassium, fiber, vitamin C, and iron, but provides many other important vitamins and minerals. Despite many people's belief, the majority of the potato's nutrients are not found in the skin, but in the potato itself. Raw potatoes are not readily digested in the human digestive system, thus provide a smaller amount of calories. Therefore, the following nutrition information will be referring to a baked potato.
Nutrition information:1 baked potato without skin (156 g): calories: 156, carbohydrates: 36 g, protein: 3 g, fat: 0 g, cholesterol: 0 g, fiber: 3 g, vitamin C: 24 mg, sodium: 11 mg, potassium: 641 mg, iron: 1 mg