Potatoes (Solanum tuberosum L.)
CHIP ON HIS SHOULDER
Did you know … in 1853, railroad tycoon Commodore Cornelius Vanderbilt was displeased with a chef who cut his potatoes too thick? Chef George Crum mockingly sliced the commodore’s potatoes paper-thin, fried them, and sent them back to him. Vanderbilt loved his new potatoes and named them “Saratoga Crunch Chips”, the forerunner of today’s potato crisp.
What’s the Story?
There are over 500 varieties of potatoes grown worldwide and fifty different varieties typically consumed in the United States. Most supermarkets only carry five to seven different varieties. The starchy, brown-skin, white-flesh Russet is the most widely used potato variety in the United States. Waxy Round Whites have a smooth, light tan-coloured skin with white flesh. Long Whites are medium starch, oval-shaped, and have thin, light tan skin. These potatoes have a firm, creamy texture. Red-skinned potatoes have rosy red skins and white flesh. These waxy tubers are often referred to as “new potatoes”. Starchy Yellow Flesh are popular in Europe and becoming increasingly popular in the United States. They have a dense, creamy texture. They look buttered when cooked. Finally, Blue and Purple, originally from South America, have a nutty flavour and flesh that ranges from dark blue or lavender to white.
A Serving of Food Lore …
Inca Indians in Peru were the first to cultivate potatoes, around 200 B.C. In 1536, Spanish conquistadors brought them back to Europe and it was Sir Walter Raleigh who introduced them to Ireland in 1589. However, Europeans first considered potatoes “evil” due to their similarities to the potentially poisonous nightshade family (mandrake and belladonna are members). Potatoes were brought to colonial America in 1621 and the first potato patches in North America were established in New Hampshire in 1719. A terrible fungus destroyed the potato crops in Ireland in 1856, devastating the economy in what has now become known as “The Great Irish Potato Famine”.
Where Are Potatoes Grown?
Potatoes are mainly grown in Poland, India, the Russian Federation, China and the United States.
Why Should I Eat Potatoes?
A medium-sized potato contains nearly half of the daily recommended intake of vitamin C, and with the skin on, potatoes supply 21 per cent of the daily value of potassium. By comparison, the potato has as much vitamin C as a medium tomato and twice as much potassium as a banana. Potatoes of colour, particularly red- and purple-skin and -flesh potatoes, contain the highest levels of antioxidants, especially carotenoids and anthocyanins.
NOT JUST SKIN DEEP
A popular belief is that all of the nutrition is contained within the skin of the potato. More than 50 per cent of the overall nutrition content can be found in the potato itself! But why sell yourself short? Eat the whole thing!
Home Remedies
The Incas placed potatoes on broken bones to promote healing. Whole potatoes were carried to prevent rheumatism, and eaten with other foods to prevent indigestion. Washing your face with cool potato juice clears up blemishes. Carrying a potato in your pocket was thought to make tooth pain go away. An old remedy for a sore throat was placing a slice of baked potato in a stocking and tying it around the throat.
Throw Me a Lifesaver!
CANCER: Human case studies have shown that lectins, such as those found in potatoes, attach to receptors on cancer cell membranes, leading to apoptosis and cytotoxicity, and inhibiting tumour growth.
CARDIOVASCULAR HEALTH: A long-term study that followed 84,251 women found that eating potatoes may be heart-healthy.
DIABETES: Potato peel added to the diet of diabetic rats was found to significantly reduce plasma glucose and drastically reduce frequent urination complication attributed to diabetes. The total food intake was significantly reduced too.
HYPERTENSION AND STROKE: According to the Food and Drug Administration, “Foods, such as potatoes, that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.”
Tips on Using Potatoes
SELECTION AND STORAGE:
• Select firm, smooth potatoes. Avoid those with wrinkled or wilted skins, soft dark areas, cut surfaces, or those green in appearance.
• Potatoes will keep for several weeks when left in a cool, dark place with good ventilation. But don’t store potatoes in the refrigerator because they will become dark when cooked.
PREPARATION AND SERVING SUGGESTIONS:
• Waxy type potatoes are ideal for salads, boiling or roasting. Starchy types are great for baking and mashing.
• Trim off green areas and sprouts (“eyes”) but leave the skins on for more nutrition!
• Wash potatoes thoroughly before eating, scrubbing with a vegetable brush.
• Pierce several times and microwave until tender, turning halfway through cooking time.
• Serve baked, mashed, roasted or fried. Potatoes are even delicious raw!
by Arthur Grotto aka “Noni”
Servings: 12 • Prep and cooking time: 90 minutes
This recipe contains three powerhouse foods.
INGREDIENTS:
3lb/1.35kg Russet potatoes
4floz/125ml olive oil
1 tablespoon rosemary
1 tablespoon sage
½ teaspoon salt
½ teaspoon black pepper
4floz/125ml dry white wine
DIRECTIONS:
Preheat oven to 400°F/200°C. Lightly coat roasting tin with olive oil. Slice potatoes into quarters. Brush each slice with olive oil. Place in roasting tin. Sprinkle pepper, salt, sage and rosemary over potato wedges, covering well. Place roasting tin in oven, uncovered. Cook for approximately one hour or until pierced easily with a fork. Sprinkle wedges with wine and return to oven until golden brown.
BREAK IT DOWN …
Calories: 180; Total fat: 9g; Saturated fat: 1.5g; Cholesterol: 0mg; Sodium: 105mg; Total carbs: 21g; Fibre: 2g; Sugar: 1g; Protein: 2g.