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Also Known As : Aloo, batata
Technical Name : Solanum tuberosum


Taste Profile

It has a starchy and mild flavor

Usage Tips

  1. Make sure to store potatoes in a well ventilated place.
  2. Don’t wash potatoes before storing as it may promote early spoilage.
  3. Avoid areas with high temperatures or the areas that receive too much of sunlight.
  4. In case green colored sprouts are present, cut the sprouts away before cooking or eating the potato.
  5. Because fo their versatile nature, potatoes can be cooked through various methods like baking, grilling, sauteing, frying and steaming.
  6. Earlier potatoes mixed with other vegetables as curries were common dishes but these days recipes like stuffed potatoes,mashed potatoes,lemon potato salads, potato stuffed paranthas/ kulchas etc. have also gained recognition.

Common names and forms

  1. Baby Potatoes
  2. Boiled n mashed potato
  3. Boiled potato
  4. Chopped boiled potatoes
  5. chopped potatoes
  6. Diced potato
  7. half cooked potatoes
  8. Mashed Potatoes
  9. Potato Sticks
  10. Potatoes


Potato is an underground tuber which grows on the roots of the Solanum tuberosum plant. Potatoes are originally derived from the Andes of South America where Native Americans cultivated potatoes some 10,000 years ago in the mountains of Bolivia, Peru and Ecuador. Centuries after they were introduced to Europe and North America, potatoes represent one of the most important ingredients of the World’s cuisine and the fourth-largest food crop in the entire world. Potato is a starchy root vegetable that grows about 12 to 18 inches in height and bears many tubers underground. The tubers are usually round to oval in shape.

Health benefits

  • Potato has a good content of potassium, calcium, and magnesium which have the ability to decrease blood pressure naturally. (1)
  • Potatoes have a significant amount of fiber which helps in lowering cholesterol levels. This helps in maintaining heart health. (1)
  • Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids which have an antioxidant effect on the body and affect the growth of liver and colon cancer cells.(2)
  • Potatoes are naturally gluten-free and make a good choice for people with celiac disease. (2)
  • Potatoes are rich sources of Vitamin C which besides being a good anti-oxidant also prevents symptoms of scurvy. Scurvy is a disease resulting from a lack of vitamin C.The basic symptoms of scurvy are weakness, feeling of tiredness and sore arms and legs (3)
  • Having good stores of sodium and potassium, potatoes can also be used to accelerate athletic performance. (3)

Selection Guide

Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration. Potatoes with minor surface blemishes are safe to eat, as long as the affected area is removed. Although potatoes should smell faintly of soil, the skin should be relatively clean and free from dirt. Do not store potatoes in the refrigerator, as lower temperatures may cause the starch to convert to sugar and spoil the potatoes.


  • Potato poisoning is usually overlooked but is a very serious problem. Look for the following signs to avoid poisoning: a. When sprouting happens b. When potatoes turn green (As this indicates presence of a neurotoxin called solanine) (4)
  • Potatoes may contain toxic alkaloids, solanine, and chaconine. Cooking at high temperatures (over 170 °C) somewhat destroys these toxic substances. Some varieties may contain greater solanine concentrations than others. Thus, choice method of cooking depending upon the variety and physical appearance of potatoes is very important. (5)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”