Curing allows the skin to fully set and any wounds to heal. [80], Potatoes are usually cured after harvest to improve skin-set. China and India accounted for over a third of world's production in 2010, and had yields of 14.7 and 19.9 tonnes per hectare respectively. The purple color comes from anthocyanin pigments, according to the University of Illinois Extension. [42], Waxy potato varieties produce two main kinds of potato starch, amylose and amylopectin, the latter of which is most industrially useful. The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancon (central Peru), dating to 2500 BC. Purple potatoes shouldn’t be hard to find in the supermarket. Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. There are quite a few different varieties of purple potatoes with appealing names – all blue, purple majesty, purple Viking, blue tomcat. Purple potatoes, botanically classified as Solanum tuberosum, is a general name encompassing dozens of heirloom and conventional varieties including Purple Peruvian, All Blue, Congo, Vitilette, and Purple Majesty. A traditional Canary Islands dish is Canarian wrinkly potatoes or papas arrugadas. A secondary center of genetic variability of the potato is Mexico, where important wild species that have been used extensively in modern breeding are found, such as the hexaploid Solanum demissum, as a source of resistance to the devastating late blight disease. Gratin dauphinois, consisting of baked thinly sliced potatoes with cream or milk, and tartiflette, with Reblochon cheese, are also widespread. [111] Potato density assessment can be performed by floating them in brines. Ó Gráda, Cormac, Richard Paping, and Eric Vanhaute, eds. Vines of this purple potato produce large, oblong potatoes with purple skin and flesh, with a light-colored layer just inside the skin. Some Englishmen who did not fancy potatoes formed a Society for the Prevention of Unwholesome Diet. [24], The International Potato Center, based in Lima, Peru, holds an ISO-accredited collection of potato germplasm. Mike Sizemore, a sweet potato farmer, received some purple-colored potatoes as a gift from an unidentified woman. For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes have more starch (20–22%) than waxy boiling potatoes (16–18%). Apart from the 5,000 cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties. Potatoes are sensitive to heavy frosts, which damage them in the ground. Poori in south India in particular in Tamil Nadu is almost always taken with smashed potato masal. In France, the most notable potato dish is the Hachis Parmentier, named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and agronomist who, in the late 18th century, was instrumental in the acceptance of the potato as an edible crop in the country. Potatoes are also a major ingredient as fast food items, such as aloo chaat, where they are deep fried and served with chutney. They are believed to be probable carcinogens and their occurrence in cooked foods is being studied for potentially influencing health problems. Stevenson, W.R., Loria, R., Franc, G.D., and Weingartner, D.P. [69][70], New tubers may start growing at the surface of the soil. [26] The potato genome contains 12 chromosomes and 860 million base pairs, making it a medium-sized plant genome. "Peter Wilcox" is recommended for roasting, boiling and frying. … In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains (or other foods) may be different from the values in this table. (The glycoalkaloid content was, in order from highest to lowest: flowers, sprouts, leaves, tuber skin, roots, berries, peel [skin plus outer cortex of tuber flesh], stems, and tuber flesh).[11]. Like potatoes in general, they can be prepared by boiling, baking, frying, and roasting. In the winter, roadside sellers in northern China will also sell roasted potatoes. There are two major subspecies of Solanum tuberosum: andigena, or Andean; and tuberosum, or Chilean. 'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. Tubers are generally produced above the potato set planted in the ground. New Zealand farmers have demonstrated some of the best commercial yields in the world, ranging between 60 and 80 tonnes per hectare, some reporting yields of 88 tonnes potatoes per hectare. When Wonderland’s residents get a whiff of a batch of purple potato pancakes the Walrus is eating, they want to try them. These compounds, which protect the potato plant from its predators, are generally concentrated in its leaves, flowers, sprouts, and fruits (in contrast to the tubers). Potatoes are also used for purposes other than eating by humans, for example: Peruvian cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there. purple potatoes, lemon, garlic, olive oil, freshly ground black pepper and 12 more Purple Potato Niçoise-Style Salad Gluten-Free Living maple syrup, extra-virgin olive oil, almonds, purple potatoes … This is important information if you want to know how to select the best type of potato for your recipe. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Purple Sweet Potato Filling. Disclaimer - The information in this article is offered in good faith, without warranty. This natural form of potato discoloration is actually caused by the presence of anthocyanins and carotenoids. As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. 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