The Inca in Peru were the first to cultivate potatoes in about 200 BC. The potato made its way across the Atlantic around 1570. However, it wasn't until the 1780's that the potato gained prominence in Europe. From Europe, the potato spread to India, Africa, Asia, and to North America. Today, more than 3,200 different potato varieties are cultivated in over 100 countries worldwide, at elevations up to 15,000 feet above sea level. There are red, brown, white, yellow, blue, purple and pink varieties. They may be large or small, smooth or rough skinned, round, pear, oblong or finger shaped. The flesh may be white, yellow, red, blue, pink or even candy-striped.

Potatoes should be firm and blemish free. Avoid potatoes that are wrinkled, sprouted or cracked. Potatoes should be stored in cool, dark, dry places. Warm temperatures encourage sprouting and shriveling. Light will cause the formation of the alkaloid solanine on the skin of the potato. When confronted by green skin on a potato, simply peel it away and use the rest. Though not likely to cause serious harm, the green skin tastes bitter and can cause mild stomach upset.

Although they frequently appear in snack foods of dubious nutritional virtue, potatoes themselves pack a nutritional punch. A 6 ounce potato contains only about 120 calories. They're low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals.

The diversity in appearance is matched by the variety of flavors; potatoes may be sweet, buttery, nutty, floury, or earthy, with textures ranging from light and flaky to smooth and creamy. This most versatile of vegetables may be boiled, roasted, baked, mashed, stewed, grilled, fried and more. They can be a main course, a snack, or a side dish. Any way you prepare them, potatoes are delicious, nutritious, and sure to please!

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