Potato (Solanum tuberosum) is a cool-season annual tuber crop in the Solanaceae (nightshade) family. It is the fourth largest food crop in the world by volume, after maize, wheat, and rice. Potatoes are native to the Andes region of South America.
Potatoes were domesticated in the Andes of Peru and Bolivia at least 7,000 years ago. Spanish explorers brought potatoes to Europe in the 16th century. The crop became a European staple, and reliance on it contributed to the Great Famine in Ireland. Potatoes spread throughout the world and are now grown on every continent except Antarctica.
Potatoes are consumed baked, boiled, fried, and mashed. They are a significant source of carbohydrates, vitamin C, and potassium. Potatoes are stored for winter use and are also processed into starch, flour, and alcohol.
New potatoes are harvested when the plants begin to flower. Mature potatoes are harvested 2 to 3 weeks after the vines die back. Potatoes are cured at 10 to 15 degrees Celsius (50 to 60 degrees Fahrenheit) for 1 to 2 weeks, then stored in a dark, humid location at 4 to 7 degrees Celsius (40 to 45 degrees Fahrenheit) for 4 to 8 months.
Potatoes require loose, well-drained, slightly acidic soil. Hilling (mounding soil around the stems) is practiced to increase yield and prevent sun exposure of developing tubers. Crop rotation is essential to prevent soilborne diseases including potato scab and late blight.