Common Name: Potato

The English word “potato”, came from the Spanish word “patata”, which originally referred to the sweet potato (Ipomoea batatas). The Incan word for the true potato was “papa”, a term that is still applied to the tuber in Spanish-speaking Latin American countries.

Scientific Name: Solanum tuberosum

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The potato is a starchy tuber native to the Andean region of South America, specifically modern-day Peru and northwest Bolivia. It is one of the Top 5 staple crops alongside rice, wheat, maize, and cassava.

It was first domesticated over 8,000 years ago in the Andean mountains from its toxic ancestor. There, the Incas developed over 4,000 varieties (only ~100 are marketed in the U.S.), many of which are still grown today, particularly in the Andes region.

Spanish conquistadors encountered the potato during their conquest of the Incan Empire in the 16th century. They brought it back to Spain around 1570, after which it spread to Italy, Ireland, England, and beyond.

Similar to the tomato, it was initially met with suspicion and associated with evil and disease. In France, it was banned for human consumption until the 18th century and primarily used as animal fodder.

In Ireland, however, it became a dietary staple, especially for the poor, as it was hardy enough to endure harsh conditions and provided enough calories to sustain families. This dependence would eventually lead to disaster when the Phytophthora infestans blight devastated Irish crops, leading to the Great Irish Famine in 1845.

In 1995, the potato was brought aboard the Columbia and became the first vegetable to be grown in space.

Interesting Facts: In Inca mythology, the potato is seen as a gift from the earth goddess, Pachamama. In addition to Pachamama, who embodies the earth as a whole, there is Axomama, who is specifically the goddess of potatoes.

Uses: Potatoes are used to make a variety of dishes in many cuisines around the world. They can be baked, boiled in stews, or fried to make chips. They can also be fermented to make vodka.

“Boil ’em, mash ’em, stick ’em in a stew.”

– Samwise Gamgee (Two Towers movie)

Selection & Storage: Potatoes are harvested after it has flowered and the foliage begins to die. Ripe potatoes are firm with fully developed skin that does not peel away easily. They should be free of any greening or sprouting.

Green spots can occur near the surface of the potato when it has been exposed to light. This exposure can naturally lead to the production of chlorophyll, which is harmless. However, it can also indicate the presence of solanine, a toxic glycoalkaloid found in potatoes and other members of the Solanum family that can cause gastrointestinal issues if ingested. If the spots are small, they can be cut away, and the rest of the potato is generally safe to eat, but if the greening is excessive or the potato tastes bitter, it should be discarded.

There are two different categories of cooking potatoes and when choosing between potato varieties, it is important to consider their intended application. First, there are “waxy” potatoes, which are dense, moist, and tend to hold their shape when cooked. These varieties are best for dishes that require distinct potato pieces, such as gratins, salads, or soups. Next, there are “mealy” potatoes, which separate and produce a dry, fluffy texture. These varieties are often used for baked, fried, or mashed potatoes.

Potatoes should be stored in a cool, dry place (50°F-10°C) and kept away from sunlight to prevent sprouting.

Taste Rating: ★★☆☆☆

The flavor is mild and earthy. The flavor can vary a little depending on the variety. For example, yellow potatoes are buttery, while purple potatoes have a nuttier flavor.

The Culinary Compendium is a working archive. If you have encountered this ingredient in your own research, regional cooking, historical sources, or family tradition. I invite you to leave a note below. Each entry grows richer with time.