Everything you need to know about… the potato

The Fruit & Root Crew are on a mission to uncover some of the stories behind the hero seasonal food we eat – from juicy fruits to veggies with va va voom!

It’s January, and we’re going underground to unearth one of the most famous foods on the planet. Now, what do you think it is – fruit or veg? As always, only one way to find out!

Let’s Spin the Peel of Fortune!

So this month’s hero is a veggie – the one and only… Potato!

Boiled, baked, mashed or chipped – potatoes are everywhere. You’ll find them in stews, in snacks… even in space. Let’s start by digging into some potato powered facts!

“VEGGIE SUPERSTARS!”

Potatoes were first grown in the Andes Mountains in South America over 7,000 years ago. They didn’t arrive in Europe until the 1500s, thanks to Spanish explorers and later Sir Walter Raliegh. When Europeans started to bring them over, whilst there was some initial popularity in Spain and Ireland, most of Europe was like “meh” for another 40 years.

In ancient Peru, people didn’t just eat potatoes – they used them as medicine, weather predictors, and even currency.

So basically… ancient potato pocket money?

They’re also not just tasty – they’re packed with healthy vitamins, minerals and even iron. They’re total nutrient ninjas.

Some people even used to put raw potato slices in their socks to cure the flu! Don’t try it. You’ll just end up with soggy socks. Gross AND weird.

And get this… potatoes were the first vegetable ever grown in space. In 1995, astronauts on the Space Shuttle Columbia tested growing them in zero gravity!

Today, potatoes are the fourth most-grown food in the world… after rice, wheat and corn. In Britain, we grow over 5.4 million tonnes of potatoes every year and eat more than 100kg per person. There are over 5,000 varieties of potato worldwide – from classic Maris Piper to purple-skinned Vitelotte!
But how are they grown? Let’s find out, down on the farm…

MEET THE FARMER… DOWN ON THE FARM!

Potatoes start out as seed potatoes, basically mini tubers, which we plant in spring. As they grow, we earth them up by piling soil around the stems. That protects the baby spuds growing underground. They grow best in well-drained soil, and we need plenty of irrigation, especially in dry months to make sure they don’t shrivel. We also keep an eye out for pests and diseases like potato blight, which can really damage a crop.

When they’re ready, we harvest using special machines, sort and wash them right on the farm, then send them off to supermarkets, markets, and chip shops across the country.

Around 80% of the potatoes eaten in the UK are homegrown, and we work hard year-round to make sure you get them fresh.

Potatoes are winter’s best friend – warm, filling and SO versatile. So let’s have some cosy spud recipes to keep you toasty

GET IN MA BELLY!

Of course there’s the classic winter warmer – Shepherd’s Pie – fluffy mash on top, savoury filling below. Or just savoury mince with potatoes

But potatoes are great in soups too – especially with leeks – comforting, creamy, perfect with crusty bread.

And who could forget Jacket potatoes – crisp skins, fluffy inside, filled with butter and cheese, baked beans, tuna, sour cream, sweetcorn.

Why not try Homemade Wedges – cut, roast and season for DIY chips.

Or just have the classic roast potatoes – roast a whole tray and eat them with your fingers.

From ancient empires to outer space – potatoes have been through it all. And whether they’re mashed, boiled or baked – British potatoes are some of the best around.