Potato

Potato is a starchy tuber with smooth to rough skin and white, yellow, or red flesh. Its flavor is mild and earthy; it bakes to a fluffy interior and crisps well when roasted or fried. Cooks mash, roast, bake, boil, and fry it for sides, soups, and salads, and it’s sold as russet, red, yellow, fingerling, and new potatoes.

Domesticated in the Andes of South America, the potato spread to Europe in the 16th century and became a global staple. It thrives in temperate climates and is harvested late summer to fall, then held in storage for year-round distribution.