Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the S. brevicaule complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous.

The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5,000 different varieties of potatoes. The potato remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production during the 21st century was in southern and eastern Asia, with China and India leading the world production as of 2023.

Like the tomato and the nightshades, the potato is in the genus Solanum; the aerial parts of the potato contain the toxin solanine. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in negligible amounts, but if sprouts and potato skins are exposed to light, tubers can become toxic.

The English word "potato" comes from Spanish patata, in turn from Taíno batata, which means "sweet potato", not the plant now known as simply "potato".

The name "spud" for a potato is from the 15th century spudde, a short and stout knife or dagger, probably related to Danish spyd, "spear". Through semantic change, the general sense of short and thick was transferred to the tuber from around 1840.

At least seven languages: Afrikaans, Dutch, Low Saxon, French, (West) Frisian, Hebrew, Persian and some variants of German, use a term for "potato" that means "earth apple" or "ground apple", from an earlier sense of both pome and apple, referring in general to a (apple-shaped) fruit or vegetable.



There are two major subspecies of S. tuberosum. The Andean potato, S. tuberosum andigena, is adapted to the short-day conditions prevalent in the mountainous equatorial and tropical regions where it originated. The Chilean potato S. tuberosum tuberosum, native to the Chiloé Archipelago, is in contrast adapted to the long-day conditions prevalent in the higher latitude region of southern Chile.

Following the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe in the second half of the 16th century as part of the Columbian exchange. The staple was subsequently conveyed by European mariners (possibly including the Russian-American Company) to territories and ports throughout the world, especially their colonies. European and colonial farmers were slow to adopt farming potatoes. However, after 1750, they became an important food staple and field crop and played a major role in the European 19th century population boom. According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700 and 1900. However, lack of genetic diversity, due to the very limited number of varieties initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland as well as parts of the Scottish Highlands, resulting in the crop failures that led to the Great Irish Famine.

It had been thought that most potato cultivars derived from a single origin in southern Peru and extreme Northwestern Bolivia, from a species in the S. brevicaule complex. DNA analysis however shows that more than 99% of all current varieties of potatoes are direct descendants of a subspecies that once grew in the lowlands of south-central Chile.

There are some 5,000 potato varieties worldwide, 3,000 of them in the Andes alone — mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. Over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household. The European Cultivated Potato Database is an online collaborative database of potato variety descriptions updated and maintained by the Scottish Agricultural Science Agency within the framework of the European Cooperative Programme for Crop Genetic Resources Networks—which is run by the International Plant Genetic Resources Institute. Around 80 varieties are commercially available in the UK.

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%). The distinction may also arise from variation in the comparative ratio of two different potato starch compounds: amylose and amylopectin. Amylose, a long-chain molecule, diffuses from the starch granule when cooked in water, and lends itself to dishes where the potato is mashed. Varieties that contain a slightly higher amylopectin content, which is a highly branched molecule, help the potato retain its shape after being boiled in water. Potatoes that are good for making potato chips or potato crisps are sometimes called "chipping potatoes", which means they meet the basic requirements of similar varietal characteristics, being firm, fairly clean, and fairly well-shaped.

Immature potatoes may be sold fresh from the field as "creamer" or "new" potatoes and are particularly valued for their taste. They are typically small in size and tender, with a loose skin, and flesh containing a lower level of starch than other potatoes. In the United States they are generally either a Yukon Gold potato or a red potato, called gold creamers or red creamers respectively. In the UK, the Jersey Royal is a famous type of new potato.

Potato dishes vary around the world. Peruvian cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of the tuber are grown there. Chuño is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Peru and Bolivia. In the UK, potatoes form part of the traditional dish fish and chips. Roast potatoes are commonly served as part of a Sunday roast dinner and mashed potatoes form a major component of several other traditional dishes, such as shepherd's pie, bubble and squeak, and bangers and mash. New potatoes may be cooked with mint and are often served with butter. In Germany, Northern Europe (Finland, Latvia and especially Scandinavian countries), Eastern Europe (Russia, Belarus and Ukraine) and Poland, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole and served un-peeled with dill, these "new potatoes" are traditionally consumed with Baltic herring. Puddings made from grated potatoes (kugel, kugelis, and potato babka) are popular items of Ashkenazi, Lithuanian, and Belarusian cuisine. Cepelinai, the national dish of Lithuania, are dumplings made from boiled grated potatoes, usually stuffed with minced meat. In Italy, in the Friuli region, potatoes serve to make a type of pasta called gnocchi. Potato is used in northern China where rice is not easily grown, a popular dish being 青椒土豆丝 (qīng jiāo tǔ dòu sī), made with green pepper, vinegar and thin slices of potato. In the winter, roadside sellers in northern China sell roasted potatoes.

The alphabetical list of all the potato-based recipes on this site follows, (limited to 100 recipes per page). There are 1027 recipes in total:

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Bermudan Potato Salad      Origin: Bermuda	Bulvinial Blynai (Lithuanian Potato Pancakes)      Origin: Lithuania	Carne Guisada (Panamanian Beef Stew)      Origin: Panama
Berry Kissel      Origin: Russia	Butter Pie      Origin: England	Carrot and Coriander Soup      Origin: Fusion
Bez perevoda (Green Borscht)      Origin: Russia	Buttery Onion Squares      Origin: Ireland	Cassata alla Siciliana      Origin: Italy
Bhuna Khichuri      Origin: Bangladesh	Bœuf à la bretonne (Breton-style beef)      Origin: France	Cassata Siciliana II (Sicilian Cassata II)      Origin: Ireland
Biezpienmaize (Latvian Smoked Sprat Salad)      Origin: Latvia	Cà Ri Gá (Chicken Curry)      Origin: Vietnam	Casserol Ceredigion (Cardiganshire Casserole)      Origin: Welsh
BIR-style Bombay Aloo      Origin: Britain	Cà Ri Gà (Vietnamese Chicken Curry)      Origin: Vietnam	Casseroled Potatoes      Origin: Britain
Biriani de Poulet (Chicken Biriani)      Origin: Mauritius	Cabbage and Potato Favourite      Origin: Ireland	Cauli-matar Ko Tarakari      Origin: Nepal
Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari)      Origin: France	Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh	Causa Croquettes      Origin: Peru
Blodsoppsvampsoppa (Scarletina Bolete Mushroom Soup)      Origin: Sweden	Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh	Cawl (Soup)      Origin: Welsh
Boerwors Maalvleis Kerrie (Boerwors Minced Meat Curry)      Origin: South Africa	Caldeiraa de Cabrito (Goat Meat Stew)      Origin: Mozambique	Cawl Aberaeron (Aberaeron Broth)      Origin: Welsh
Bolinhos de Bacalhau (Salt Cod Fritters)      Origin: Portugal	Caldeirada de Lulas a Madeirense (Madeira Squid Stew)      Origin: Portugal	Cawl Americanaidd Cocos Penclawdd (Penclawdd Cockle Chowder)      Origin: Welsh
Bolivian Salteñas      Origin: Bolivia	Caldo de Arroz de Cebada (Beef and Pearl Barley Soup)      Origin: Ecuador	Cawl Bara Lawr (Laver Soup)      Origin: Welsh
Bombay Aloo (Bombay Potatoes)      Origin: Britain	Caldo de Camaron (Prawn Soup)      Origin: Mexico	Cawl Berw Dŵr â Thatws (Watercress and Potato Soup)      Origin: Welsh
Bombay Egg and Potato Curry      Origin: Anglo-Indian	Caldo de Papas y Cilantro (Potato and Coriander Soup)      Origin: Spain	Cawl Blodfresych Rhost (Roast Cauliflower Soup)      Origin: Welsh
Bombay Potatoes      Origin: India	Caldo de Pescado (Aruban Fish Soup)      Origin: Aruba	Cawl Cennin a Thatws (Leek and Potato Soup)      Origin: Welsh
Bonava (Meat and Potatoes Stew)      Origin: Mauritania	Caldo Verde (Green Soup)      Origin: Portugal	Cawl Cig Oen (Lamb Broth)      Origin: Welsh
Bonava (Mauritanian Lamb Stew)      Origin: Mauritania	Camarones Salteados (Sautéed Prawns)      Origin: Ecuador	Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass)      Origin: Welsh
Borage Soup II      Origin: Britain	Camel Haunch Steaks with Chips      Origin: Britain	Cawl Letysen (Lettuce Soup)      Origin: Welsh
Bosanski Lonac (Bosnian Pot Stew)      Origin: Bosnia	Canadian Minced Beef Curry      Origin: Canada	Cawl Llysiau'r Gaeaf (Winter Vegetable Soup)      Origin: Welsh
Bouillabaisse      Origin: France	Canard au cidre (Duck with Cider)      Origin: France	Cawl Tatws a Chennin Syfi (Potato and Chive Soup)      Origin: Welsh
Bouillabaisse with Rouille and Croutons      Origin: France	Canarian Ropa Vieja      Origin: Spain	Cawl Tregaron (Tregaron Broth)      Origin: Welsh
Boulettes de morue comme à Saint-Pierre-et-Miquelon (Cod Balls, Saint-Pierre and Miquelon Style)      Origin: Saint Pierre	Canarian-style New Potatoes with Mojo Sauce      Origin: Spain	Cawl y Carolwyr (Carollers' Broth)      Origin: Welsh
Bouneschlupp (Green Beans Soup)      Origin: Luxembourg	Canejo Asado (Roast Rabbit)      Origin: Colombia	Cawl y Gaeaf (Winter Broth)      Origin: Welsh
Boxty      Origin: Ireland	Cantonese-style Curry Chicken      Origin: China	Caws a Thatws wedi Pobi (Potato and Cheese Bake)      Origin: Welsh
Boxty (Potato Griddle Cakes)      Origin: Northern Ireland	Cape Malay Mutton Curry      Origin: South Africa	Cayman Style Curry Chicken Roti      Origin: Cayman Islands
Bragoli (Maltese Beef Rolls)      Origin: Malta	Cape Malay Spicy Lamb Chops      Origin: South Africa	Cazuela de Mariscos Chilena (Chilean Seafood Cazuela)      Origin: Chile
Bramborové Knedlíky (Czech Potato Dumplings)      Origin: Czech	Capered New Potatoes      Origin: Ireland	Cepelinai (Lithuanian Meat-filled Potato Dumplings)      Origin: Lithuania
Brennesselszopp (Nettle Soup)      Origin: Luxembourg	Capretto al Forno (Oven-roasted Kid Goat)      Origin: Italy	Ceviche de Pollo (Chicken Ceviche)      Origin: Peru
Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh	Carboanda Criolla (Argentine Vegetable Beef Stew)      Origin: Argentina	Château Potatoes      Origin: France
Broudou bil Hout (Tunisian Fish Soup)      Origin: Tunisia	Cari Mouton (Mutton Curry)      Origin: Saint Pierre	Châteaubriand with Portobello Mushrooms and Madeira Wine Jus      Origin: France
Brown Shrimp Soup with Crisp Sesame Croûtons      Origin: British	Cari Pom'Terre Boucané (Smoked Pork and Potato Curry)      Origin: Reunion	Chakhchoukha      Origin: Algeria
Brunei Cutlets      Origin: Brunei	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal	Chana Chaat Puri      Origin: Britain
Bubble and Squeak      Origin: British	Carne Gizado (Stewed Meat and Vegetables)      Origin: Cape Verde
Bulgarian Beef and Potato Moussaka      Origin: Bulgaria	Carne Guisada (Puerto Rican Stewed Beef)      Origin: Puerto Rico

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