Cropedia:Potatoes

From UBC Wiki

Potatoes

ID-1002755-Suat-Eman.jpg

Photo by Suat Eman

Years grown at UBC Farm/LFSOG: not available (currently grown at LFSOG)


Latin Name: Solanum tuberosum


Common Varieties

Currently, the top 10 varieties grown in Canada are:

  • 1.Russet Burbank
  • 2.Shepody
  • 3.Superior:
  • 4.Atlantic
  • 5.Yukon Gold
  • 6.Chieftain
  • 7.Russet Norkotah
  • 8.Kennebec
  • 9.Ranger Russet
  • 10.Norland

Growing conditions

Soil

  • The optimum soil pH for potato growth is 4.8 to 5.6. Potatoes do well in most soils but if the soil is sandy it is recommended to add organic material to the soil. Alkaline soils encourage scab, which are raised, corky scabs on the surface of the potato. Potatoes flourish is well-aerated, well-drained soils and therefore grow well in chunky soils. It is recommended to grow potatoes after corn or beans but not after tomatoes or peas.


Planting

  • Potatoes are grown from small tubers called seed potatoes. The seed potatoes are sprouted, which involves placing the rose end (the area with the most concentrated dormant buds) upwards in a light, cool, frost-free area. Seed potatoes are left for approximately 6 weeks to encourage growth of sprouts. Once shoots have formed, the seed potatoes can be cut into smaller pieces with at least 1 sprout in each piece for planting.
  • Early varieties should be planted in mid-spring. Earlies should be planted 12 – 15” apart with 15-20” between rows. The seed potato should then be covered with at least 1” of soil, taking care not to damage the shoots. Main crop varieties should be planted in late spring approximately 15” apart with 30” between rows.
  • Potatoes do well in open, sunny, frost-free sites. The crops need a constant supply of water to encourage optimum potato formation and the best yield. Potatoes must be “hilled up” every 2-3 weeks. The process of “hilling up” involves adding soil to the plants to ensure none of the developing potatoes are exposed to sunlight. Exposure to sunlight makes the potatoes turn green and become inedible. Green potatoes contain the toxic alkaloid Solanine which causes upset stomach and vomiting.


Harvesting

  • Potato crops take approximately 90-120 days to mature. Earlies are harvested in early to mid summer while the main crops are harvested in early to mid fall. Potatoes are harvested by lifting them out of the soil with a fork. For earlies, they are harvested when they are about the size of an egg. To harvest, lift the root and insert a flat-tined fork underneath the plant. Lift the whole plant out bringing the new potatoes up to the surface.
  • To harvest the main crop, cut the foliage of the plant back to about 2” above the soil or leave until the foliage dies down. Leave the potatoes in the ground for another 2 weeks to let the skins harden. Once the potatoes have hardened, lift the potatoes out with a fork. It is recommended to harvest potatoes on a dry, sunny day to allow the potatoes to dry in the sun for a couple of hours and then brush off any excess soil.


Storage

  • Early varieties are must be used as soon as they are harvested or must be preserved, either by freezing or canning. To freeze earlies, blanch for 3 minutes then drain and cool them. Pack them in hard containers and freeze.
  • Main crop varieties can be stored in paper or burlap bags in dark, cool, frost-free places. Main crop varieties, when stored properly, will usually last until the spring.
  • At home, the best place to store potatoes is in a cool, dark location in a paper or cloth bag.


Seasonality

  • Early varieties are sown in mid spring and harvested in early to mid summer.
  • Main crop varieties are sown in late spring and are harvested in early to mid fall.


Nutritional Information

  • Potatoes contain many vitamins and minerals essential for optimum human health. Potatoes are a good source of fiber, a good source of B vitamins and even supply vitamin C. An average sized-potato contains more potassium than a banana and has almost as much digestible protein as half a glass of milk.
Nutrition Facts/Valeur Nutritive
Serving Size: 250mL diced (158g)
Amount Per Serving %Daily Value*
Calories 122
Total Fat 0.1g 0%
   Saturated Fat 0g 0%
   Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 28g 9%
   Dietary Fiber 3g 12%
   Sugars 1g
Protein 3g
Vitamine A 0%
Vitamine C 50%
Calcium 2%
Iron 8%
* % Daily value based on a 2000 calorie diet


Nutrient data from the Canadian Nutrient File

Recipes

  • Potatoes are one of the most versatile vegetables. They can be baked, boiled, steamed, roasted, mashed, sautéed, fried. Potatoes can also be preserved by canning, freezing, or drying. Potatoes can be made into flour and baked into breads and baked goods. This is beneficial for people with gluten allergies. Potatoes can also be boiled resulting in the potato starch turning into glucose. This glucose is then fermented into alcoholic beverages, such as vodka.
  • Potatoes are classed as either waxy or floury. Waxy potatoes are translucent, feel moist and pasty, and have thin skins. Waxy potatoes generally stay firm and keep their shape making them ideal for salads, but they do not mash well. Examples of waxy potatoes include new potatoes (red and white), cherry red, and banana.
  • Floury or starchy potatoes have a drier feel and are more granular in appearance. Floury potatoes are best for baking and mashing as they produce the characteristic “fluffy mashed potato.” Examples of floury potatoes include Russet Burbank and Hertha.
  • There are also all-purpose potatoes that are a mixture of waxy and floury varieties. All-purpose potatoes can be used in almost any dish. Examples of all-purpose potatoes include Yukon Gold and Kennebec.


New Potato and Green Bean Salad (from Mrs. Sandra Lauzon)

Ingredients

  • 2 pounds Small New Potatoes, scrubbed
  • ¼ cup White Wine Vinegar
  • 3 tbsp. Chicken Stock
  • ⅓ cup Canola Oil
  • 1 tbsp. Dijon Mustard
  • 1 tsp. Sugar
  • 1½ tsp. Summer Savory, finely chopped
  • 1½ tsp. Basil, finely chopped
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 pound Green Beans

Method

  • 1. Cook potatoes until just tender, run under cold water, and drain well. Quarter the potatoes and place into a large bowl.
  • 2. Add 4 tsp. of vinegar and chicken stock to the potatoes, let stand for 20 minutes.
  • 3. In a separate bowl, stir together the remaining vinegar, oil, mustard, sugar, savory, basil, salt, and pepper.
  • 4. Pour dressing over potatoes and stir gently to coat. Cover and chill for at least 4 hours.
  • 5. Trim green beans and cut into 1” pieces.
  • 6. Steam green beans until tender, chill under cold running water.
  • 7. Pat the green beans dry and wrap in a clean towel and chill until ready to serve.
  • 8. Just before serving, add green beans to potato mixture and toss gently.


Potato Leek Soup (Serves 4-6, from Agora manager Laura Hsu)

Ingredients

  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
  • 1 small yellow onion, chopped
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • 1 bay leaf
  • ¼ cup chopped fresh parsley
  • ½ tsp dried basil
  • 2 teaspoons chopped fresh thyme, or ½ tsp dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper

Methods

  • 1. Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
  • 2. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.


Additional usage inventory

Medicinal Uses

  • Historically, it was thought that carrying a potato in your pocket would help relieve sciatica and lumbago. It was also thought that the juice from a raw potato or the water leftover from boiling potatoes was said to relieve gout, rheumatism, lumbago, strains, and bruises. Pounded down raw potatoes were also said to be good for scalds and burns.
  • Green potatoes are toxic as they contain the alkaloid Solanine. To prevent potatoes from turning green, the potato must not be exposed to sunlight while growing or while in storage. Potatoes are sheltered from sunlight during growing as they are hilled up. It is important to store potatoes out of the sunlight at home as well to prevent them from turning green.
  • The other parts of the plant, including other fruits, flowers and leaves, are poisonous as well.


Academic connections

Information not available

References

Agriculture and Agri-Food Canada. (2008). Canada’s Potato Industry. Retrieved on March 23, 2010 from http://www.sea-ats.agr.gc.ca/pro/3639-eng.htm

Biggs, M., McVicar, J., & Flowerdew, B. (2006). Vegetables, herbs, and fruit: An illustrated encyclopedia. Buffalo, NY: Firefly Books.

Health Canada. (2008). Canadian Nutrient File (CNF). Retrieved from http://webprod.hc-sc.gc.ca/cnf-fce/index-eng.jsp

Nova Scotia Agricultural College. (2010). Potato Consumer Research Initiative – Varieties. Retrieved on March 23, 2010 from http://nsac.ca/pcri/varieties.asp.


Additional notes

  • More than 50% of Canada’s potato crop was processed, mostly into French fries. Almost 10-15% of the crop is used for potato chips or dehydrated.
  • The main importer of Canadian potatoes and Canadian potato products is the United States.
  • Canada is also the second largest exporter of French fries, second only to the Netherlands!
  • In the past, potatoes were a source of starch powder for whitening wigs!
  • The juice from potatoes was used to clean silks, cotton, wool, and furniture!