Potato

A potato is the starchy underground tuber of Solanum tuberosum, a crop domesticated in the Andes and cultivated worldwide as food.

Solanum tuberosum: Solanum tuberosum is a flowering plant in the nightshade family whose underground tubers are cultivated as potatoes. This is the species that produces the potato tuber.
Andes: The Andes are a mountain range along western South America, extending through the potato’s region of origin. Potatoes were domesticated by Andean peoples in this region.
French fries: French fries are strips of potato cooked by deep-frying or, less commonly, baking. Their texture depends on potato starch, moisture, and frying conditions.
Russet Burbank potato: The Russet Burbank is a widely grown potato cultivar known for its large, brown-skinned tubers. Its high dry-matter content suits baking and French-fry production.
Tuber: A tuber is a swollen plant storage organ, often formed underground and capable of producing new shoots. A potato is a specialized tuber, not a root.
Domestication: Domestication is the process by which humans shape wild organisms through cultivation and selective breeding. Generations of selection transformed wild potato relatives into crop varieties.
Potato chip: A potato chip is a thin slice of potato cooked until crisp, usually by frying or baking. Chips turn sliced tubers into a low-moisture snack.
Jersey Royal potato: The Jersey Royal is a new potato cultivar grown on Jersey in the Channel Islands. Its distinctive regional cultivation illustrates the importance of variety and growing conditions.
Starch: Starch is a plant storage carbohydrate made of chains of glucose molecules. Starch makes up much of a potato’s stored energy and gives it its characteristic texture.
Inca Empire: The Inca Empire was a large Andean state that flourished in western South America before Spanish conquest. Inca societies cultivated potatoes and developed ways to preserve them.

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