The potato

The potato is a starchy, tuberous crop from the Perennial Solanum Tuberosum of the Solanaceae family (also known as the nightshades).

It contains a high percentage of water (77%). It has few proteins but many vitamins such as B6 and C.

It is recommended to eat potatoes daily with other vegetables and in salads.

Potatoes were introduced to the World from the Andes region four centuries ago, and have become an integral part of much of the world's cuisine.

There are about five thousand potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia

Humans can survive healthily on a diet of potatoes supplemented only with milk or butter, which contain the two vitamins not provided by potatoes (vitamins A and D). The potato contains vitamins and minerals

Culinary uses Potatoes are prepared in many ways:

skin-on or peeled, whole or cut up, with seasoning or without. The only requirement is to cook the potato in order to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold, such as potato salad and potato chips/crisps.

In Peruvian cuisine we find it in several dishes such as:

Papa a la huancaina

Papa rellena

We usually enjoy them as french fries or potato chips.

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