How to Grow and Care for the Potato Plant

The potato is the starchy tuber of the plant Solanum tuberosum, a member of the nightshade family native to the Americas. The edible portion is the tuber, which forms underground on the plant’s stems. While it is a perennial plant, it is cultivated as an annual because harvesting requires uprooting the entire plant. With thousands of varieties cultivated worldwide, the potato is an important part of the global food supply.

Common Potato Varieties

Potato varieties are categorized based on their texture, which is determined by their starch content. The main classifications are starchy, waxy, and all-purpose, which falls between the two. Understanding these differences can help in selecting the right potato for any recipe.

Starchy potatoes, like the common Russet, are high in starch and have a low moisture content. This gives them a floury, absorbent texture that becomes light and fluffy when cooked. These qualities make them an excellent choice for baking, mashing, and frying. Because their high starch content causes them to break down easily, they are less suitable for dishes where the potato needs to hold its shape, such as in salads or gratins.

Waxy potatoes have a lower starch content and higher levels of moisture and sugar. Varieties like Red potatoes and Fingerlings have firm, creamy flesh that maintains its structure well during cooking. This makes them ideal for boiling, roasting, and slicing for use in potato salads, soups, and casseroles. Their firm texture means they do not mash well, often resulting in a dense consistency.

All-purpose potatoes, such as the Yukon Gold, have a medium starch content that provides a balance between the starchy and waxy types. They are versatile enough to be used in most cooking applications, holding their shape better than starchy varieties but offering a fluffier texture than waxy ones. Their adaptability makes them a reliable option for many different culinary preparations.

Nutritional Profile of Potatoes

A medium-sized baked potato, weighing about 173 grams and consumed with its skin, offers around 161 calories. It is a carbohydrate-rich food, providing approximately 37 grams of carbohydrates, with very little fat and a modest amount of protein. The carbohydrates are composed mainly of starches, including amylose, which acts as a resistant starch and is not easily digested.

The tuber is also a source of micronutrients, especially when the skin is included. A single medium potato can supply a substantial portion of the daily recommended intake for several vitamins and minerals. It is high in Vitamin C, providing about 27% of the daily value, and potassium, offering around 26% of the daily value. It also contains Vitamin B6, folate, and magnesium.

Fiber content is another benefit, with a medium potato containing nearly 4 grams, much of which resides in the skin. This dietary fiber can contribute to feelings of fullness. The preparation method can influence the potato’s glycemic index, which measures how quickly a food raises blood sugar levels. Cooking methods that retain fiber, like baking with the skin on, are preferred.

How to Grow Potatoes

Growing potatoes at home begins with selecting the right starting material. It is best to use “seed potatoes,” which are small tubers certified to be free of viruses, rather than potatoes from a grocery store that may have been treated to inhibit sprouting. These can be planted whole if they are small or cut into golf-ball-sized pieces, ensuring each piece has at least one or two “eyes,” or buds. Letting the cut pieces dry overnight helps prevent rot after planting.

Before planting, many gardeners practice “chitting,” which involves encouraging the seed potatoes to pre-sprout. To do this, place the tubers in a cool, light location, such as on a tray or in an egg carton, with the end containing the most eyes facing upward. This process encourages the development of short, sturdy shoots for a quicker start once planted.

Potatoes thrive in a sunny location with rich, fertile, and well-drained soil. Prepare the planting area by digging in organic matter like compost. Plant the seed potatoes in trenches about 15 cm deep, with the sprouts pointing up, and space them roughly 30 cm apart. Cover them with a few inches of soil and water them well.

As the green shoots reach about 20 cm in height, a technique called “hilling” or “earthing up” is employed. This involves mounding soil up around the base of the stems, covering them about halfway. Hilling protects the developing tubers from sunlight and encourages more tubers to form along the buried stems. This process can be repeated a couple of weeks later. The plants require consistent watering and are ready for harvest when the foliage begins to yellow and die back.

Proper Potato Storage

After harvesting or purchasing potatoes, proper storage is necessary to extend their freshness. The ideal environment for storing potatoes is a cool, dark, and dry place with good air circulation. A basement or pantry that maintains a temperature between 40-50°F is suitable. Using perforated plastic bags, burlap sacks, or wooden crates can help maintain proper humidity and airflow, preventing the tubers from shriveling or spoiling.

For freshly harvested potatoes, a process known as “curing” can prepare them for long-term storage. This involves letting the potatoes sit in a dark, well-ventilated area with moderate temperatures (50-60°F) and high humidity for about one to two weeks. Curing allows the potato skins to thicken and helps heal any minor cuts or bruises sustained during harvest, which reduces the risk of rot.

Certain storage practices should be avoided. Do not store potatoes in the refrigerator, as cold temperatures can cause their starch to convert into sugar, resulting in a sweet taste and gritty texture when cooked. Additionally, potatoes should not be stored with onions, as onions release ethylene gas that can accelerate sprouting and spoilage.

Before placing them into long-term storage, it is a good practice to sort through the potatoes. Any tubers that are damaged, bruised, or show signs of disease should be set aside for immediate use, as they will not last and can cause other healthy potatoes to spoil. Regularly check on your stored potatoes and remove any that have become soft or shriveled.

Culinary Preparation Methods

The method used to cook a potato can significantly alter its texture and flavor. Boiling is a straightforward technique often used for waxy potatoes intended for salads or as a side dish. To boil potatoes, start them in cold, salted water and then bring the water to a boil, which helps them cook more evenly. They are cooked once they are tender enough to be easily pierced with a fork.

Baking is a popular method for starchy potatoes like Russets, creating a fluffy interior and crisp skin. Before baking, the potato skin should be pierced several times with a fork to allow steam to escape during cooking. The potato is then baked in a hot oven until the inside is soft and the skin is dry. Wrapping the potato in foil is not recommended as it traps moisture, resulting in a steamed texture.

Roasting enhances the natural flavors of potatoes, yielding a crispy exterior and tender inside. This method works well with both waxy and all-purpose varieties. Cut the potatoes into uniform pieces, toss them with oil and seasonings, and spread them in a single layer on a baking sheet. Roasting at a high temperature, turning them occasionally, ensures they become golden brown and crispy.

Frying creates classic favorites like french fries and potato chips. For the best results, use starchy potatoes and ensure they are thoroughly dry before they go into the hot oil. A common technique involves a two-step frying process: first blanching the potatoes in oil at a lower temperature to cook them through, then frying them again at a higher temperature to achieve a crispy finish. Proper oil temperature prevents greasy results.

Potential Toxicity and Concerns

Potatoes can develop natural toxins called glycoalkaloids, with solanine being the most prominent. This compound becomes concentrated in tubers that have been exposed to light, which is identifiable by a green color on or just below the skin. While the green color itself is harmless chlorophyll, it serves as an indicator of elevated solanine levels.

If potatoes show small green spots, these areas can be safely cut away and the rest of the potato consumed. However, if a potato is extensively green, it is best to discard it entirely. Ingesting high levels of solanine can lead to gastrointestinal issues such as nausea, abdominal pain, and diarrhea, and in more severe cases, neurological symptoms like headaches and confusion.

Potato sprouts, also known as “eyes,” also contain higher concentrations of these toxic compounds. For this reason, any sprouts that have formed on a potato should be removed before cooking and eating. As long as the potato itself is still firm and not green, removing the sprouts makes it safe for consumption. Proper storage in a dark place is the most effective way to prevent both greening and sprouting.