Description

Description A potato is a starchy tuber (an underground stem) that grows on the roots of the potato plant, a perennial in the nightshade family (Solanaceae). It is the third most important food crop globally, after rice and wheat. 1. Physical Characteristics (The Tuber) Shape & Size: Highly variable, ranging from small, elongated fingerlings to round, oval, or blocky shapes. Sizes vary widely, from tiny petite potatoes to large baking russets. Skin (Periderm): The skin color can be brown (russet), white, yellow, red, or even purple/blue. The texture ranges from thin and delicate (like red potatoes) to thick and rough (like russet potatoes). Flesh: The interior flesh is typically white or yellow, but some varieties have vibrant purple, blue, or red flesh. The texture of the flesh can be starchy (floury), waxy (firm), or all-purpose. Eyes: The small indentations on the surface are called "eyes," which are the vegetative buds from which new potato plants can sprout. 2. Classification by Culinary Use Potatoes are generally categorized based on their starch