Potatoes

You could eat it. The calories in it are a measure of the energy it stores for nutrition. You could, perhaps, dry it and then burn it for heat. Bit of a waste of a good potato if you ask me. You could stick a length of copper and a length of zinc into it and use it to provide electrical energy. It's not as good as lemons, but it still works. It occurs to me that if you throw the potato, it will have kinetic energy but the energy has been put into the potato by your arm, so that probably doesn't count.

yes

The potato plant when grown from the seed forms tuber in first crop season and when these tubers are planted, each tuber develops in to another plant bearing flowers that set seeds again. So, it is a biennial plant.

Yes-boil till soft in unsalted water then chop finely.I mix with seeds etc.

yes, however, you can not consume potatoes if there are green specks growing from the tuber, denoting an excrescence of terraniaceous growth, which is poisonous( the leaves, stems, flowers, of potatoes, including all plants in the family solanacae are toxic). the potato, being the fleshy "body" of the plant, serves as the main center of nutrimental synthesis, and sends roots out from the center in order to procure the nutrients. they do not taste very good, but they are edible.

I think they are the best! I usually cook them in a little chicken broth and water. When they are tender I drain most of the broth leaving a little for flavor. I add butter, salt, pepper, sour cream and a little cream.

I have done this! Wrap your potatoes in aluminum foil and place in electric roasters. You can get about 30-35 potatoes in each roaster. I started them at 400 at 7:00 am. About 8:30, we took the ones on the outside and place the inside ones on the outside. and put the outside ones on the inside. We then kept watching them and switching some around. They were done by 11:00 a.m.

If the potato is cooked in cooking oil, the energy content of the potato would increase. This is because the oil would provide additional calories and fat to the potato, which would make it more energy-dense. Additionally, the cooking oil would make the potato more moist, tender, and flavorful.

To start with, you should never be putting mustard or vinegar in potato salad!! Yuck!!

Dee Dee Sharp's dance, Mashed Potato and song, "Mashed Potato Time", was popular in 1962 and patterned after Chubby Checker's the Twist. Both men were from the Philadelphia area but were actively touring at the time. A variation of the Mashed Potato was the Monster Mash.

One pound equals 16 ounces, so 20 pounds times 16 ounces equals 320 ounces.

French fries, baked potatoes, mashed potatoes, latkes, hashbrowns, potato stew, potato soup, clam chowder, scalloped potaoes, sliced fried potatoes, and home fries, to name a few.

They originated from the New World

Those are the structures in the potato where sprouts for a new potato plant will form.

if you do, drain them and store them in the fridge..otherwise they turn starchy and unedible. when your ready for them heat in microwave, add milk and butter and hand beat. that way you dont break down and make soup out of it

Somewhat like mashed potatoes.

If they could only propagate vegetatively (via generation of small potatoes) then they would not have any variation and are at risk of dying out due to disease etc. Most plants flower to produce further generations, many of which will have variations which may (or may not) have genetic improvements, which will improve chances of survival - evolution in action. Seeds are also more easily dispersed further away from the parent allowing the plant to spread.

There are physical as well as chemical changes that occur when certain vegetables and fruits are peeled or cut. One of the physical changes leading to discoloration is the loss of turgor or the hydraulic pressure within the fruit or vegetable that causes the circulatory process, not unlike blood pressure in animals. Hormel Foods says "When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown. The bruising seen on some fruit, such as apples and pears, is caused by the same type of reaction. If an apple is damaged by being hit or dropped, the apple's cells in that area are damaged and the enzymes are exposed to the air inside the apple, causing them to turn brown. When preparing fruits and vegetables for use, an anti-browning solution should be used to prevent them from turning brown."

The electrolites that are in solution in the potato tissue, potassium, salt etc.
Bake it on a low heat until it's dried out. Trying to light a potatoe's like trying to light wet leaves....a lost cause unless you dry it first.

Mashed potatoes contain cooked potatoes, milk, and butter. None of these things are harmful to dogs, whose digestive systems are built to handle a huge variety of foods, because they are scavengers.

Not sure about red but I'm sure there is purple. Apparently potatoes originated somewhere in the hills of South America and they still grow multiple varieties to help in the strength of the crops. The great potato famine of Ireland was due to having only one variety. I wish they would cross all the vegies together to make shopping and cooking easier.

boil two peeled and cubed potatoes, to dilte by volume, then add a small splash of white vinegar to balance the sweet with sour, which makes it tangy, and add a generous sprinkle of black pepper to give some bit to balance all the favors. Alternatively, you can rinse off half the salad in a colander and drain, then return to the rest of the salad, and you will have less of the dressing including the vinegar.

Why potatoes grow so well on the high altitudes of peru? I don't know why potatoes grow so well in the high altitudes of peru and I think they gro so well everybody can eat the food right