What's more, they aren't just versatile and delicious, but they are also a source of most of our daily intake of vitamins. In fact they rank with wheat and rice as one of the most important staple crops in the human diet around the world and help contribute to the minimum goal of eating five servings of fruits and vegetables per day.

Although potatoes contain a goodly amount of carbohydrates, they are also a storehouse for many vitamins and minerals. With the exception of vitamin A, potatoes have at least some of just about every nutrient, including fibre. Potatoes are relatively low in calories, unless they are eaten with butter, sour cream and mayonnaise.

Diets that severely limit carbohydrates have possible side effects, including dehydration, nausea and fatigue. These diets also tend to be low in nutrients such as vitamin C and can accelerate calcium loss from your body. In the long-term, when carbohydrates are restricted, the accompanying lack of dietary fibre can lead to serious health risks such as diverticulitis, inflammation of the colon and increased risk of cancer. Therefore, high protein, low-carbohydrate diets are not the answer for weight loss.

Use and varieties

Potatoes can be boiled, fried, steamed, grilled or baked. All potatoes should be cooked or placed in water immediately after peeling to prevent discolouration.

To peel or not to peel is generally a result of the preparation method or personal preference. The exceptions are thin-skinned new potatoes, which should not be peeled.
There are more than 100 known potato varieties, but only six varieties make up the entire commercial market. Potato varieties should be selected based on their use in a recipe.

New potatoes are moist and waxy and are best for steaming, boiling and in salads.

Oblong mature white potatoes are rather dry and starchy. These potatoes have a firm, creamy texture when cooked. They are the most popular French-fried potato and they are great for baking and mashing.

Round red potatoes have a rather waxy texture making them ideal for boiling, salads, roasting, steaming and mashing.

Round white potatoes are thin-skinned and medium in starch level. They hold their shape in salads as well as boiling and roasting.

Yellow-fleshed potatoes are good for steaming, roasting and mashing and are very popular in Europe. These potatoes have a dense, creamy texture. With their golden colour, you can be fooled into thinking that they are buttered.

Russet potatoes are high in starch and are light and fluffy when cooked, making them ideal for baking and mashing. They are also wonderful for frying and roasting.

The flavour of potatoes can be enhanced with fresh garden herbs like basil, chives, coriander, dill, fennel, marjoram, oregano, parsley, rosemary, sage, tarragon and thyme.

Storage
Even stored under the best conditions, potatoes lose some quality the longer they are stored.

For best results, store in a cool, dark place with good air circulation. Potatoes do not freeze, dry or can with good results.

Cold temperatures convert starch to sugar, giving potatoes an uncharacteristic sweet taste. The sugar caramelizes during cooking producing brown potatoes and an off-flavour. Potatoes can be stored for a week or two at room temperature with good results.

If the potato is still firm, it is good to eat. Shriveled, wrinkled, sprouting potatoes should not be eaten. When potatoes are exposed to too much light their skin turns green and a mildly toxic alkaloid called solanin forms in the skin. The green skin can simply be peeled away. Although the remaining potato is safe to eat, it will not be at its best.

Next time you're at the supermarket grab a bag of fresh potatoes and let your imagination and your taste-buds run wild. You might come up with a world-renowned dish!