Potato
Solanum tuberosum · Tuber
14 varietiesTop 10 pairings
A starchy tuber of the nightshade family, bland and faintly earthy raw, and one of the world's most important staple foods. Boiled, steamed, baked or roasted, it appears in nearly every cuisine.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow