Potatoes

The great Irish potato famine started in the United Kingdom of Great Britain and Ireland in the years 1842 to 1852. There was mass starvation, which is estimated to of killed one million people. Many people also emigrated from Ireland because of the famine. Ireland's population is estimated to have decreased as much as 25 percent in just seven years. Historians now know the cause of the famine was a disease called potato blight. The famine was so great, because at the time nearly 33 percent of Ireland's population relied solely on potatoes for nourishment.

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Singular- Potato
Plural- Potatoes

Baked potatoes with all the fixings such as sour cream, bacon, butter, chives or whatever are great to add this yummy dish!

One kilogram (of anything: potatoes, tofu, feathers, rocks) is equal to 2.2 pounds of anything (tomatoes, water, lead, dandelion fluff).

Potato Sprouts are toxic (poisonous) A sprout of any size can be toxic, but you'd have to eat many sprouts to get sick. Do not buy if they have sprouted or have a green tint to the skin. There is no problem with the potato; just cut off the sprouts, and it's fine for eating. The same is true for potatoes that turn a greenish hue. A potato in this condition is "light-struck" which causes a build-up of a chemical called Solanine. This is a natural reaction to the potato being exposed to too much light. The green part, if eaten in large quantity, can cause illness. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

There are more than 575 + types of potatoes and the list is probably still growing since they are crossbred all the time. However potatoes can be more generally broken down by their skin: Russet, Red, Yellow, White, Blue and Purplest from flavour, Sweet, flowery, hard, bitter, easy cook, long cook , etc

and some potatoes are evolving bigger and new.4500 to date. mostly from Peru where they originate from. Cross breeding is not the problem , they are looking for a breed that is stronger than any blight , disease and still easy to grow in arid regions of the world. All plants need water but any type of tuber need more than the rest. But as long as the water is not infected then washing up water would be OK as long as it is not fed from above but allowed to trickle in from below ground when the earth itself can filter it. Survival of the fittest. potatoes are one of those which do but also need feeding the correct way. Peru is quite an arid country but they use their land and water courses frugally, they plant near or as close to where water is available. New potatoes are small because they have not had enough time to grow, that is fine because they taste good, but so does a week old Lamb. (sorry veggie eater's younger it is the tastier it is. But spuds are growing at a grater rate than we know, in China it is becoming more a staple diet than rice. perhaps there will be a super race of potato one day, one that the Irish people won't forget where they planted them, (joking) sorry for the quip, Potatoes , rice, (grass) , corn what else is there as a staple diet grown on the land that can sustain the world. I hope there is!

If you are referring to raw, unpeeled, uncut potatoes - they will be fine.

Potatoes that have been cut or, to use the industry term, "minimally processed" should be treated as potentially hazardous food and should not be left out overnight.

In the Spring, cut up pieces of potatoes that contain "eyes". (small dots on the potato) These are then planted in the ground. They will grow into a new potato plant.

Sometimes store bought potatoes will have been sprayed with chemicals to keep them from growing. Do not plant these kind. They won't grow and the chemicals may harm other plants around it. -BrioPower

idk ive been up all stinkin night and can not get it to work???!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Basically it is an Chemical reaction due to that it change it physically too.

It is a chemical.

Yes it is a vegetable. It is also called a tuber.

The first step in taking the burned taste out of white beans is to separate the burned beans from the unburned beans. Begin adding 1 teaspoon of apple cider vinegar at a time, tasting the beans each time. A teaspoon of peanut butter could also help take out the burned taste.

The number of potatoes will depend on the number of people and the size of the potatoes. You should use around one fist-sized portion of potatoes (before you start, that is) plus "one for the pot". If the people being served are fairly voracious, you may want to increase the rate to three potatoes for every two people, or something like one each and 3 or 4 for the pot.

All I know is they use Kennebec potatoes that are grown in Southern california. Do you have any other details since you posted this question?

Many chefs would use a masher, which is a rounded, slatted piece of metal with a handle (used to make guacomole), also, any spatula with slats should work. For smaller things, a fork also does well.

No, you have to plant the potato. I grew one for a science project once. You have to bury the potato in some soil and leave only an inch of it sticking up. Keep it watered and in a sunny spot.

You can plant the eyes of a potato, but only with big chunks of potato still attached. Cut a potato into chunks that contain two or more budding eyes, and let the cut part of the potato harden for a day or so, to help prevent rot. Then plant them about one foot apart with the eyes up (so they can see!). They should be planted about four inches below the ground's surface, but just barely covered over until they begin growing.

It uses oil to cook the potatoes, and oil is a fat. Because you are soaking the oil in fat, when you eat the fried potato, you are also eating all the fat that got soaked into it, and generally eating lots of fat isn’t great for your body. If you were to bake or air fry the potatoes, on the other hand, those methods don’t use oil and thus don’t use any fat, making it a hearthier way to prepare your potatoes.

potatoes soften when boiled because the heat and water, slowly goes into the potato which causes it to soften.

2nd answer:

Errr . . . potatoes are saturated with water before they are cooked, so maybe the softening comes from something else.

The high heat at which potatoes are boiled (the boiling point) causes a chemical change in the potato's cell walls, causing the stiff cell wall substance to change to a different chemical composition . . . which happens to be much softer. Hence, soft boiled potatoes.

is it safe to eat potatoe with brown veins inside

a little less than one volt will be produced with each potato

It depends on how much butter you typically like on your Yukon golds. For me, I use 1 tbsp per potato when eating them as baked potatoes. Using that as a guide, I would put in the same amount per potato if making mashed potatoes. So 8-10 tbsp for mashed 10lbs of Yukon golds.

Different types of potatoes will take a different amount of time to be ready for harvesting.

New spring potatoes planted in February can be harvested in May after only 100 days.

They are too small for fries and too young for mash, but are perfect boiled whole.

New potatoes planted later in the warmer season may need as little as 70 days to be ready for harvesting.

Potatoes that you harvest for storage over the winter will be planted later and take as much as 5 months, growing bigger in the process.

A fun way to grow potatoes is in a wooden or metallic barrel. You first plant just the one potato at the bottom filled with rich decomposed compost and soil, and as the plant grows, you keep adding soil until you reach the top of the barrel. The one plant will grow potatoes in all these multiple layers of soil. You can harvest 10 weeks after adding the last layer of soil when the plant is still green, the potatoes on top will be new and delicious, the ones at the bottom layers are fully grown.

Well how imake a potato grow eye i put it a really dark place with tooth picks in it just so the water that is is the bowl is just on the bottom of my potato. and then check it ever few days...