Hundreds of varieties of potatoes are grown, globally. Every year new hybrids and new varieties are propagated. Though the white potato is the most popular of the commercial brands, there are many others ranging from the waxy varieties, to the sweet potatoes.

One average (100gms.) potato consists approx. 75 cal, but most of it is nutritious amino acids, B complex vitamins and Vitamin C(new potatoes), potassuim, along with starch.

One of the basic physical advantages of this vegetable is that it has much much higher shelflife than most vegetables. It is in itself a convenience food, and does not lend itself compatibly to freezing.

It is so versatile that it blends into the cuisine of any kind the world over. It is as much in eastern as in western cuisine.

Its lends itself to boiling, steaming, baking, frying and drying with equal ease.

It blends well with indian gravies, as much with the blander western versions and even the blandest italian augratin, seems richer with its presence.

It forms one of the most used base of many many dishes in vegetarian diet. Potato in vegetable form whether dry, gravy (like potatoes in curd gravy), or even as a curry are already online in many varieties, and can be eaten with bread, chapathi, or even rice.

It can be kneaded into a dough, form a base or crust for a baked pie or tart. It can be boiled and mashed and used to give body to dishes which would otherwise use nonveg.ingredients. Eg. Kababs, patties. Croquettes, burgerpatties, koftas, etc.

It even acts as a thickener for soups, gravies, etc. Potato are used in some countries even in desserts, like potatoes in jam tarts!!

Potato has also taken a major role in post operative healing therapies. Potato skins are used as healing packs some varieties are used in animal foods too.

While shopping for potatoes, whether white or sweet, choose firm smoothe skinned ones, without the green spots, scars and other abrasions. Store in a cool airy dry dark place, for longevity. If stored properly they will last for months.

Always scrub potatoes clean with a soft plastic brush or scrubber before using. This will remove all soil remnants and other dirt. It is especially important to do so when you are cooking or baking the potatoes with the skin intact.

To Boil : Preferably boil them in plenty of water in a covered vessel. If pressurecooking them see that they do not get overboiled.

To Bake: Avoid using foil for baking potatoes, since these spoil the texture and make them leathery, as also soggy. To get a crisp skin, use a little coating of olive or other cooking oil.

To Braise or barbque: parboil potatoes first. Marinate as per recipe, and use a little fat to coat the potato before putting over the coals.

To Fry: Put potatoes in cold water to stiffen if necessary. Drain and fry halfway before hand. Finish off the last part of frying just before serving to get a golden, crisp crunchy taste.

So enjoy this wonderful gift of nature, with fun fervour and variety. List of recipes:

There is already a long long list of dishes which have been incorporated in the index, containing potato as a primary or secondary ingredient.

There are dishes like stuffed buns, patties, potato parathas, baked dishes, stuffed potato vegetable, potatoes in th ick gravy, and many others already online.