According to The United States Potato Board, seven types of potatoes are commonly enjoyed by consumers: russet, long white, round white, fingerlings, red, yellow and blue or purple. The potato industry refers to them as table-stock varieties.
While the George Mateljan Foundation for the World's Healthiest Foods considers potatoes an excellent source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid, it cautions that most people eat potatoes deep fried with extra fat, which is u
New potatoes are small, freshly harvested young potatoes with thin skins and a waxy texture. They have a higher moisture content than older potatoes, so they tend to be sweeter. They keep their original shape during the cooking process, making them ideal for use in potato salads.
Potatoes do eventually go bad. Their exact shelf life depends on the type of potato, but most go bad after two to five weeks at room temperature or two to four months in a refrigerator.
Potatoes were first eaten and cultivated in the Andean highlands of South America, between Bolivia and Peru. Spread to Europe and North America by Spanish explorers, these tubers are ranked second among the world's most staple crops.
Plant potatoes in an area of the garden where they will receive full sun, in the early spring. Never plant any kind of potato when the temperature will dip below 45 degrees Fahrenheit and grow them in rows, at least 3 feet apart.
A potato that is sprouting can be planted in order to grow more potatoes, according to GrowVeg.com. Potatoes that haven't started sprouting, however, are dormant and won't grow until dormancy has been broken.
Grow potatoes by planting seed potatoes 4 or 6 inches deep in well-drained, fertile soil during early spring, and pile new soil around the plants every time the stems reach about 8 inches in height. This process is called hilling, and it produces lots of potatoes in a very small area.
Yes, canned potatoes are cooked prior to canning and can be eaten straight from the can or heated. A cooking and blanching process is used to kill any bacteria present on the vegetables before they are canned and vacuum sealed.
Potato diseases include infestations of the root, leaves and tubers caused by bacteria, fungi and other viruses. Common potato diseases include potato wart, soft rot and potato blight, according to the American Phytopathological Society. A complete list of potato diseases can be found on the U.S. De