It’s Potato Time!

Since March 14 was National Potato Chip Day and March 17 is St Patrick’s Day, this is a great week to talk about all things potato!

Potatoes are the world’s most widely grown tuber crop, and the fourth largest food crop — after rice, wheat, and corn. The average American eats 125-140 pounds of potatoes a year!

Potato Nutrition

Potatoes contain a number of important nutrients. A medium potato provides 45% of the Daily Value of vitamin C, 18% of potassium, 10% of vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fiber, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols, which provide many health benefits.

Potato History

While we often link the potato to Ireland, it is actually a New World original!  The Inca Indians in Peru were the first to cultivate potatoes around 2000 B.C. In 1536 Spanish conquistadors conquered Peru, discovered potatoes, and carried them to Europe. Sir Walter Raleigh is credited with planting the first potatoes in Ireland, (but it is far more likely that they arrived in Ireland through trade with the Spanish.) Potatoes arrived in the American colonies in 1621 when the Governor of Bermuda sent two large cedar chests containing potatoes and other vegetables to the new settlement at Jamestown, Virginia.

The Irish Potato Famine

The Irish working class lived largely on potatoes and when the potato blight reached Ireland in the 1840′s, their main staple food disappeared. This famine left many poverty-stricken families with no choice but to struggle to survive or emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Britain, Canada and the United States.

Colcannon- A Delicious Irish Potato Dish

2 pounds potatoes, peeled and cubed

3 slices bacon

1/4 medium head cabbage, chopped

3/4 large onion, chopped

1/3 cup milk

2 tablespoons butter

salt and pepper to taste

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl.  Serves six.
4. Nutrition facts- 240 calories, 11 g fat, 4 g dietary fiber, 70% of Daily Value of vitamin C.

For more great potato recipes and facts, see Mom’s Dinner Helper from the United States Potato Board.

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