Latin name red potato-Potato - Wikipedia

The potato is a root vegetable , a starchy tuber of the plant Solanum tuberosum , and the plant itself, a perennial in the family Solanaceae , [2] native to the Americas. Wild potato species can be found throughout the Americas , from the United States to southern Chile. In the area of present-day southern Peru and extreme northwestern Bolivia , from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,—10, years ago. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world's food supply.

Latin name red potato

Latin name red potato

Latin name red potato

Latin name red potato

Potatoes are generally grown from seed potatoes, tubers specifically grown to be free from disease and to provide consistent and healthy plants. The average quantity of all pesticide traces found in the 2, samples was 1. Latin name red potato up potato in Wiktionary, the free dictionary. Retrieved 27 June There are an estimated varieties of potatoes sold in the United States, which can be classified into a number of categories based on the cooked texture and ingredient functionality.

Halloween adult cartoon love and marriage. 1. Russet Potato

The average world farm yield for potato was Environmental Working Group. Doo doo doo dah doo. The name red gold is given to this variety because of the vegetable's reddish skin and golden-coloured flesh. Since its eggs can survive in the soil for several years, crop rotation is recommended. GM Crop Events developed by J. University of Manchester. Red Potato Recipe Book. The Food Latin name red potato Italy. By: Lee Morgan. Insects that commonly transmit potato diseases or damage the plants include the Colorado potato beetlethe potato tuber moththe green peach aphid Myzus persicaethe potato aphidbeet leafhoppersthripsand mites.

According to the USDA, we eat more potatoes — 48 pounds each, per year —than any other vegetable.

  • Every plant has different names in different languages.
  • Red potatoes are the workhorses of the potato world.
  • A staple food of civilisations for centuries, there are numerous species of potatoes available throughout the world.
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  • The potato is a root vegetable , a starchy tuber of the plant Solanum tuberosum , and the plant itself, a perennial in the family Solanaceae , [2] native to the Americas.

Potato varieties: choose from low starch, medium starch, and high starch. When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. When you are standing in front of bins of potatoes, which variety or type of potato will cook up the way you want it to? Russets grow from 4 to 6 inches cm long and about 2 inches 5 cm in diameter. Russets are low in moisture and high in starch so they cook up dry and fluffy.

Russets are suited for baking, mashing, and deep frying French fries. Top varieties are russet Burbank, russet Norkotahs, russet Arcadia, and russet Butte. Long whites grow from 4 to 6 inches cm long and about 2 inches 5 cm in diameter. Long whites have a medium to low starch content and are moister than russets.

You can use long whites for boiling, baking, or deep frying. Long whites keep their shape when cooked. Fingerlings are thin skinned and can be cooked unpeeled—baked, boiled, steamed, fried, and roasted.

They are low in starch with a waxy texture and hold together well after cooking. They are yellow fleshed with a rich, buttery texture.

Fingerling varieties include Ruby crescent fingerlings, Russian banana fingerlings, long white fingerlings, and purple Peruvian fingerlings. Yellow potatoes are low to medium in starch and have a moist, creamy, succulent texture with a buttery flavor. They are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes. Round whites are moist with low to medium starch. They are well suited for boiling, roasting, frying, and mashing. Round whites hold their shaped after cooking.

Round whites are grown mostly in the Northeastern United States. Round white varieties include Kennebec, Superior, and Atlantic. Round reds are low in starch and are sweeter tasting than round whites. You can serve round reds cooked whole. Round reds are mostly grown in the Northwestern United States.

Round red varieties include red Norland and red Pontiac. They are delicate flavored. Purple and blue skinned potatoes are low in starch and can be boiled, steamed, roasted, fried, mashed, or served in stews, salads, and au gratin dishes.

Blue and purple potatoes are probably descended from the original potatoes from Peru which were the same color. Purple flesh potato varieties include All Blue, which is dry and good for roasting; Purple Peruvian which is good fried; and Purple Viking which has good flavor and is good mashed. Both of these potatoes are low in starch and can be boiled, steamed, roasted, fried, mashed, or served in stews, salads and au gratin dishes. However, mature round red potatoes are also called new potatoes simply because they are small.

New potatoes are also called baby potatoes and sometimes creamers. They can be as small as marble-sized. New potatoes are harvested when their leaves are still green—most potatoes are harvested after their leaves have turned yellow or brown—and before their sugar has begun to convert to starch.

New potatoes are thin skinned and very moist with a crisp, waxy textured flesh. New potatoes often come to market in the spring and early summer.

They are never kept in storage because of their high sugar content. New potatoes are great for cooking whole, boiling, or pan roasting.

They keep their shape after cooking and are good used in potato salads. Storing potatoes or storage potatoes —come from mature plants whose leafy tops have yellowed and died back. Storing potatoes should be dried or cured before they are stored. Well-matured potatoes without defects are the best keepers. Potatoes should be stored in a cool, dark, well-ventilated area. Potatoes can be stored for up to 6 months. More tips at How to Grow Potatoes.

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Hawkes, J. They are believed to be probable carcinogens and their occurrence in cooked foods is being studied for potentially influencing health problems. You can also mash red potatoes, but it's best to aim for a rustic and lumpy mash rather than a silkier texture better achieved with a higher-starch variety. What is potato in Latin? It is a thin pancake of rice and pulse paste rolled over spicy smashed potato and eaten with sambhar and chutney. United States.

Latin name red potato

Latin name red potato

Latin name red potato

Latin name red potato

Latin name red potato. Red Peel, White or Yellow Flesh

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How to Buy and Store Potatoes Like a Pro | Epicurious | Epicurious

According to the USDA, we eat more potatoes — 48 pounds each, per year —than any other vegetable. So knowing how to store them and a variety of ways to cook them is essential knowledge for any home cook.

With many types of potatoes each with their own delicious flavor to choose from, you could make a different potato recipe every night well into the foreseeable future. After all, potatoes are the basis of potato chips , gratins , gnocchi , hash , latkes , samosas , and pierogies. They're used in casseroles , soups , and salads. They can be baked , boiled , fried , and steamed , just to name a few ways to prep them. And unlike so many other types of produce, potatoes are reliably good year-round although the availability of specific varieties may be seasonally dependent.

It's hard to imagine a potato-less diet. Thanks to early explorers, who first found them in Peru's Andes Mountains, the mighty tuber now grows throughout the world and is embraced by countless culinary traditions.

Here, discover everything there is to know about potatoes, starting with the different potato types and their uses. Potatoes are versatile, but some varieties are better suited to certain dishes and cooking techniques than others. It has to do with cell structure, said Don Odiorne, the Idaho Potato Commission 's vice president of food service. Large-celled types like Russets take on more water and turn soft when cooked, Odiorne said.

The smaller a potato's cells, the firmer its flesh and the better it holds up during cooking. Russets are very starchy potatoes that are long and wide with skins that are dark and earthy, and rough to the touch.

If you cut one raw, there's a firmness, and yet when it's cooked, a russet will yield a light, fluffy interior. While the russet, which is also referred to as the Idaho potato, is not great at retaining its shape, it's the preferred potato for frying, baking, and mashing.

Red potatoes a. Its skin is edible, so it's not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won't produce a light, fluffy texture. However, they are prime candidates for boiling and roasting, and work well in dishes that would benefit from a potato that holds its shape—even when sliced and diced—such as salads and gratins.

Similar in texture to red. Also known as a yellow potato, the Yukon gold potato is smooth-skinned and a bit waxy. This now ubiquitous yellow potato was made available to the general public only in It has a light, buttery color on the inside, and when cooked, the Yukon Gold becomes flaky and a bit starchy although not as much as a russet. They're ideal when you're looking to mash, smash, or shred, but they're also waxy enough that they'll hold their shape if cooked in a soup or stew.

Firm and thin-skinned, fingering potatoes come in various colors. They're good pan-fried, roasted and boiled or steamed. As the name suggests, sweet potatoes are considerably sweeter than other potatoes.

They're also larger, heavier, and starchier, and like a russet, the skins are coarse and should be removed before eating. Chances are they're being sold as "yams" in the marketplace, but that's a misnomer. Sweet potatoes look and taste nothing like true yams, which are hard to find.

There are three varieties of sweet potatoes that are marketed as "yams": garnet, jewel, and hannah. Other varieties you may find are Japanese, Beauregard, and Covington. The flesh coloring will vary depending on the type: white, bright orange, deep red-orange, and even purple. And while roasting is a great way to bring out the sweetness, steaming will render them ever so moist and tender while retaining their signature flavor.

Because of their small size, these potatoes are best cooked whole—boiled, steamed, and even roasted—allowing the skins to add a colorful element to dishes. Buy what you know you'll cook within a week to ten days, says Frank Muir, president of the Idaho Potato Commission.

Storing them in an open paper bag is the best way to keep out light and allow air to circulate, but a perforated plastic bag will work. When you cut up potatoes, the pieces may begin to brown; to prevent this discoloration, place them in cold water until you're ready to prep and cook them. Water and air: This is what a potato is about 80 percent of it, anyway and needs, respectively.

Technically the stem of the plant, a potato is still alive when it's yanked from the soil, so post-harvest storage is crucial and carefully calibrated by producers, Muir said. The vast majority of potatoes grown and sold in the U. What you see in stores now has been kept cool at precise temperatures and humidity levels for months. The fewer blemishes, the better. Avoid potatoes with bruises, cuts, soft ends, or wrinkles, which can be signs of age, poor handling, too-warm storage temperatures, and moisture loss.

Give potatoes a little sniff, too. A potato that has started to sprout "is nature's way of saying, 'You should've eaten me already. That said, the potato is still edible. Just cut off any sprouts—and don't wait any longer to cook it. Ever noticed a green tinge on the skin of a potato? That's chlorophyll, which forms when the potato is exposed to light—especially fluorescent light, Muir said. Fun fact: supermarkets cover their potato bins overnight to block out the light and prevent greening.

It's not going to hurt you to eat that potato, but it'll taste bitter, so peel or cut away the green areas first. And keep the rest of your potatoes out of the light. Beef and Potato Pasties. Red Potato and Shishito Pepper Hash. Smashed Roasted Potatoes. Red Hasselback Potatoes. Instant Pot Caldo Verde. Ultra-Creamy Mashed Potatoes. Salt-Roasted Potatoes. Lemon-Roasted Potatoes.

Sunday Stash Sweet Potatoes. Crispy Baby Yukon Gold Potatoes. This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side. Rosemary's piney scent is so particular you could never mistake it for any other herb.

Latin name red potato