May 11, 2009
Thank you all for your blessings and wonderful comments! The wedding was indeed very memorable. The photographer did a wonderful and for those who are interested, he is Edmund Tham ...
Other Names: Potatoes, 马铃薯 (Chinese), البطاطا (Arabic), Batata (Portuguese), Pomme de terre (French), Картофель (Russian) All Translations
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Maa Inti Vanta - My Home Cooking: “Potato Cutlets”
May 22, 2009
Pan roasted potato cutlets. 4 Potatoes 2 Onions 3 Green Chilies 2” Ginger Coriander 1 tsp Whole Dhania ½ tsp Red Chili Powder ½ tsp Cumin - Coriander Powder ¼ tsp ...
RECIPE AT YOUR FINGER TIPS: “Potato and Onion Masala”
May 27, 2009
Ingredients: Potatoes, pre-boiled, cut into medium sized cubes Onions, cut into medium sized cubes Tomatoes, chopped Garlic and ginger paste, 1 teaspoon 1 teaspoon chilli powder 1 teaspoon coriander powder ...
Jeremy Hanlon: “1 potato, 2 potato, purple potato, 4…”
June 30, 2009
Remember that game! I think that was the old school version of rock-paper-scissor, where you would stand in a circle and pray that the “OR” would not fall on your ...
Eat, live, travel, write: “Adelaide Central Market #3”
July 16, 2009
Today's destination: Adelaide Central Market Today's theme: potatoes
Maa Inti Vanta - My Home Cooking: “Instant Rava Dosa”
August 13, 2009
This is an ideal item for those days when we have to question ourselves "What's for lunch/dinner?". An instant dosa that can be mixed up using regular flours ...
Vegetarian Cooking with Sunita: “Sattu”
August 13, 2009
Sawan Ka Mahina.. Its the month of Sawan, according to Indian calender. Its the most popular month in bollywood movies, symbolizing rainy season. many hindi songs are written specially for ...
Moulmein Kitchen: “Potato patties with shrimps”
September 17, 2009
Do you enjoy eating potato patties? If so, you should try this shrimp and potato patties recipe. Preparation Time : 20 - 25 minutes Serves : 2 - 3 Ingredients ~ 3 potatoes ~ 1 egg ...
Moulmein Kitchen: “A home-made cucumber pickle”
September 19, 2009
Serves : 2 This is one of the popular dishes from Moulmein. A home-made cucumber pickle. If you prepare this correctly, the cucumber should be crispy enough to make some noise ...
Moulmein Kitchen: “A home-made cucumber pickle”
September 21, 2009
Serves : 2 This is one of the popular dishes from Moulmein. A home-made cucumber pickle. If you prepare this correctly, the cucumber should be crispy enough to make some noise ...
gourmet traveller: “japanese potato salad”
September 29, 2009
Just bought a new bottle of japanese “kewpie” mayonnaise, and I can’t think of anything better than potato salad to make with it. I steam, rather than boil the ...
Vegetarian recipes: “Aloo Matar”
October 26, 2009
Ingredients 2-3 Potatoes 1/2 cup Peas 1 small onion chopped 2 Green chilies chopped finely 2 Tomatoes chopped finely 1 tsp Coriander powder 1 tsp cumin seeds 1/2 ...
Related Content
Wikipedia
The potato is a starchy, tuberous crop from the perennial ''Solanum tuberosum'' of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes are the world's fourth largest food crop, following rice, wheat, and maize. Long-term storage of potatoes requires specialised care in cold warehousesPotato storage, value Preservation: and such warehouses are among the oldest and largest storage facilities for perishable goods in the world. Wild potato species occur from the United States to Uruguay and Peru. Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru, from a species in the ''Solanum brevicaule'' complex. Although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, ''Solanum tuberosum ssp. tuberosum'', is believed to be indigenous to the Chiloé Archipelago where it was cultivated as long as 10,000 years ago. Introduced to Europe in 1536, the potato was subsequently conveyed by European mariners to territories and ports throughout the world. Thousands of varieties persist in the Andes, where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household. Once established in Europe, the potato soon became an important food staple and field crop. But lack of genetic diversity, due to the fact that very few varieties were initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oomycete ''Phytophthora infestans'', spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine. The potato was the first vegetable inherited by the early Australians, the Aborigines. The annual diet of an average global citizen in the first decade of the twenty-first century would include about 33 kg (or 73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India. More generally, the geographic shift of potato production has been away from wealthier countries toward lower-income areas of the world, although the degree of this trend is ambiguous.
[edit] About Potato
The Potato is one of the most important staple foods in the world, functioning both as a vegetable and as a starch. It is served for breakfast, lunch and dinner more often than any other food. Potatoes provide a good source of essential vitamins, minerals and dietary fiber.
Potatoes are classified according to their starch content, which also determines the way in which they are cooked and consumed.
Waxy or New Potatoes are high in moisture and sugar, but low in starch. They are small and round in shape with thin smooth skin that may be red or white in color. These potatoes are well suited to boiling for use in salads,and soups or for making hash browns. Not suited for deep-frying.
Mature or Starchy Potatoes are high in starch, but low in moisture and sugar.They are generally light, dry and mealy when cooked. Russet or Idaho potatoes fall under this category and are ideal for baking and making French Fries. Chef or All Purpose potatoes also fall under this category and are best suited for pureeing and mashing.
Recipes With Potato
New Potatoes In Stock
Olive Oil, Potatoes
Olive Oil, Potatoes
Oven Fried Potatoes
Butter, Potatoes
Butter, Potatoes
Oven Roasted Onion-Coated Potatoes
Potatoes
Potatoes
Baked Oven Fries - Plain
Potatoes, Salt, Vegetable Oil
Potatoes, Salt, Vegetable Oil
