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 873 recipes in total:

Page 5 of 9

Kaluun iyo Bariis (Spicy Fish Sauce with Rice)      Origin: Somalia	Lamb Stifado      Origin: Cyprus	Maraq Hilib Ari (Goat Meat Stew)      Origin: Somalia
Kaoteriad (Breton Fish Stew)      Origin: France	Lamb with New Potatoes and Coriander      Origin: Ireland	Masala French Fries      Origin: India
Karē Raisu (Japanese Curry Rice)      Origin: Japan	Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France	Masale Baath (Maharashtrian Spicy Vegetable Rice)      Origin: India
Kari Kambing (Mutton or Goat Curry)      Origin: Indonesia	Lapskaus      Origin: Norway	Masor Tenga (Assamese Red Fish Curry)      Origin: India
Karipap (Pressure Cooker Massaman Beef Curry)      Origin: Malaysia	Latvian Sauerkraut Soup      Origin: Latvia	Massaman Beef Curry      Origin: Thailand
Karni Mulá ku Zuurkool (Minced Beef with Sauerkraut)      Origin: Curacao	Latvian Sorrel Soup      Origin: Latvia	Massaman Mutton Curry      Origin: Thailand
Kartoffelpfannkuchen (Potato Pancakes)      Origin: Germany	Leeky Larrup      Origin: England	Matchstick Potatoes      Origin: Britain
Kartopliana Nachynka (Potato and Cheese Filling For Vareniki)      Origin: Ukraine	Leftovers Jalfrezi with Gravy      Origin: India	Mauritian Colombo Chicken Curry      Origin: Mauritius
Kartopliana Nachynka II (Potato and Cheese Filling For Vareniki II)      Origin: Ukraine	Leksour (Mauritanian-style Pancakes with Sauce)      Origin: Mauritania	Mchuzi wa Biringani (Garden Egg Curry)      Origin: Tanzania
Kati rolls      Origin: India	Leksour (Lamb Stew on Millet Pancakes)      Origin: Mauritania	Mchuzi wa Biringani (Aubergine Curry)      Origin: Tanzania
Katles (Spiced Beef and Potato Cakes)      Origin: Madagascar	Lemóni pshtó patátes (Greek Lemony Roasted Potatoes)      Origin: Greece	Meat and Potato Pasty      Origin: England
Katsu-karē (Cutlet Curry with Black Curry Sauce)      Origin: Japan	Liewerkniddelen (Liver Dumplings)      Origin: Luxembourg	Microwave Chicken Thai Green Curry      Origin: Britain
Kedgeree Fisherman's Pie with Winter Vegetable Topping      Origin: Britain	Linden Leaf Flour Noodles      Origin: Fusion	Microwave Corn Chowder      Origin: American
Keema Aloo with Kale      Origin: Scotland	Llysiau Pob (Roast Vegetables)      Origin: Welsh	Microwave Rabbit Stew with Dumplings      Origin: Britain
Kerrie-aartappels en Uie (Curried Potatoes and Onions)      Origin: South Africa	Lobscows (Lobscouse)      Origin: Welsh	Microwave Red Wine Scallops      Origin: Britain
Kewa Datshi (Potatoes with Cheese)      Origin: Bhutan	Lobscows #2 (Lobscouse)      Origin: Welsh	Microwave Smoked Haddock Chowder      Origin: Britain
Kewa Phagsha (Spicy Pork with Potatoes)      Origin: Bhutan	Maacher Chop (Indian Fish Croquettes)      Origin: India	Microwave Three Fish Soup      Origin: Britain
Khatta Curry      Origin: India	Maacouda bil Batata (Potato Omelette)      Origin: Tunisia	Mince and Tatties      Origin: Scotland
Khatte Pudina Aloo (Tangy Minted Potatoes)      Origin: India	Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken)      Origin: Portugal	Mince Curry with Peas      Origin: South Africa
Khela Kalia (West Bengali Lamb Curry)      Origin: India	Mackerel and Samphire Stew      Origin: Britain	Mini Curried Shepherd’s Pie      Origin: South Africa
Khumbi Aloo (Mushroom and Potato Curry)      Origin: India	Madras-style Leftovers Curry      Origin: India	Moist Chocolate Sponge Cake      Origin: Ireland
Kig ha Farz (Meat with Stuffing)      Origin: France	Maharggwe (Vegetables and Beans)      Origin: Burundi	Mollag (Manx Christmas Haggis)      Origin: Manx
Kjufteta Po Cirpanski (Meatballs and Potatoes)      Origin: Bulgaria	Malai Kofta with Spicy Gravy      Origin: India	Monkfish with Potatoes, Artichokes and Prosciutto      Origin: Britain
Kofta Curry (Meatball Curry)      Origin: Pakistan	Malaysian Chicken Curry      Origin: Malaysia	Montserratian Corn Soup      Origin: Montserrat
Kokam Aloo (Kokam Potatoes)      Origin: India	Mangsher Brown Stew (Mutton Brown Stew)      Origin: Anglo-Indian	Moongre ki Subzi (Radish Pod and Potato Sauté)      Origin: India
Komprek Eromba (Water Dropwort Eromba)      Origin: India	Manhattan Seafood Stew      Origin: American	Morogo      Origin: South Africa
Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables)      Origin: Guinea	Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters)      Origin: Peru	Morue à la portugaise (Cod with Tomato Sauce)      Origin: France
Kotleciki Owsiane (Savoury Rolled Oat Croquettes)      Origin: Poland	Manx Broth for a Wedding      Origin: Manx	Moules a la Bretonne (Brittany-style Mussels)      Origin: France
Kougin Patatez (Breton Potato Cake)      Origin: France	Manx Kipper and Black Pudding Cakes      Origin: Manx	Moules-frites (Mussels and Chips)      Origin: France
Kozi Ishtu (Keralan Chicken Ishtu)      Origin: India	Manx Mutton Hot-pot      Origin: Manx	Moussaka      Origin: Greece
Kräutlsuppe (Bavarian Herb Soup)      Origin: Germany	Manx Pasties      Origin: Manx	Mozzarella Fritters      Origin: Ireland
Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Marake Kaloune (Fish in Sauce)      Origin: Djibouti	Mrefisa      Origin: Western Sahara
Laal Chicken Curry      Origin: Britain	Maraq Fahfah (Somali Soup)      Origin: Somalia
Lamb Dhan Saag      Origin: India	Maraq Fahfah (Somali Soup)      Origin: Somaliland

Page 5 of 9