Potato The most popular vegetable in the Western World would have to be the vegetable, so it is hard to imagine that as late as the 16th Century they were unknown outside of the Andes, and for 200years after that, they were regarded with suspicion. Only relatively recently have they ceased to be a delicacy, and become something ordinary people eat.

Botanical Family Potatoes belong to the same family as the tomato, capsicum, chilli and aubergine (as well as the deadly nightshade) - the Solanaceae family. The poison Solanin is present in varying degrees in all members of the family. Potatoes are not roots, but underground stems swollen with food, or tubers. The eyes are in fact tiny buds and leaves.   History Originating on the American continent, the potato was first cultivated by the Incas in the Andes. By the time the Spanish arrived in South America, the Incas had farmed potatoes for well over 2000 years, even using them to make beer. Like the tomato, the potato was unknown outside South America until the Spanish arrived in Peru in the 16th century. The conquistadores realised their value for a ship's stores, and back in Spain they were treated as an exotic delicacy. From Spain they went to Italy and gradually spread across Europe. The name potato comes from the Spanish word for both potatoes and sweet potatoes: patata. This is in turn a corruption of the West Indian word, batata. In Europe, potatoes were treated with suspicion because of their poisonous relatives. They were banned in Scotland as the plant was "unholy nightshade" and not mentioned in the Bibel. There was much superstition throughout Europe and in the 18th Century, German people refused to eat them in spite of a severe famine. Unlike the rest of Europe, the Irish quickly become dependant on patatoes as a staple food - invaluable, as, being an underground crop, they were safe from crop burning during political unrest. In 1846 a disastrous blight killed the potato crop in Ireland, many people died of starvation. Today the potato is one of the most important food crops in the world, and potatoes are cultivated on every continent. Half the world's potatoes are grwon in Europe, where the germans are in the lead with both quantity and quality of production.   Food Value Potatoes are rich in Vitamins C and B, and have more protein and iron than any other vegetable. They also contain Phosphorous, Potassium and Calcium. Potatoes have a reputation for being fattening, however it is the cooking oil, or butter and sour cream adorning them which makes them so.   Search our recipe database for potato.

Bibliography Bianchini, F; Corbetta, F; et al. The Complete Book of Fruits and Vegetables [English Translation] (New York: Crown, 1976) Francis, C. The Complete Potato [Australian Edition] (Sydney: William Collins: 1982)