Potatoes

Ingredients

• 1 c Yellow split mung beans
• 2/3 c Finely chopepd onions
• 1 tb Grated ginger
• 2 ts Minced garlic
• 1/3 ts Turmeric
• 3 md Potatoes, peeled, quartered
• 1/3 sm Head cauliflower cut into
• florets 1 ts Salt
• 12 tb Ghee
• 1 ts Cumin seeds
• 2 ea Green chilies, seeded. shred
• 1/2 ts Red pepper
• 2 ts Lemon juice
• 2 tb Chopped coriander leaves
• Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 cups water. Bring to a boil & simmer for 15 minutes.

Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15 minutes. Heat ghee over high heat, when very hot, add cumin seeds & fry till they turn dark brown. Add chilies & red pepper & stir briefly. Pour contents into the stew. Add lemon juice & coriander leaves. Mix well. Serve with plain cooked rice. Julie Sahni, Classic Indian Cooking

Tomato

tomato

But that's only if you speak American.
Tomato Rhymes with potato.

Yes, what has come to be known as the Highland Potato Famine struck the Scottish Highlands in the 1840s.

See more information at the related Wikipedia link listed below:

Russet (starchy) This is the potato most people have fixed in their minds as the classic potato. They are ideal baking potatoes and are also good fried and mashed.

Jewel Yam (starchy) Actually a sweet potato, not a true jam, this is the most commonly found market sweet potato. Great baked or roasted.

Japanese Sweet Potato (starchy) This variety has a pink to purple skin with white flesh. Its flavor is sweet and nutty. They can be grilled, steamed or baked.

Hannah Sweet Potato (starchy) Very much like a Jewel potato, but with lighter skin and flesh.

Rose Finn Apple(waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads.

Russian Banana (waxy) This potato has a pale yellow skin with rich yellow flesh and a firm texture. It is good grilled, sautéed, fried, roasted whole or steamed for potato salads.

Red Thumb (waxy) Fingerling with a bright red skin and pink flesh. Best boiled or roasted. A favorite among chefs.

French Fingerling (waxy) Pink skins and yellow flesh. This heirloom fingerling has smooth skin and yellow flesh. There is usually a little pinkish ring right under the skin. It is a great potato for roasting.

LaRette (waxy) These are little fingerling-shaped potatoes with a silky texture and a nutty flavor. Best roasted or boiled whole. They were discovered in the Swiss Alps by French Farmer named Jean Pierre Clot.

Austrian Crescent (waxy) This is an heirloom variety with yellowish, tan smooth skin and very light yellow flesh. It is best in potato salads, but also great boiled, steamed and roasted.

Red Gold (all-purpose) These are medium sized tan and red skinned potatoes with golden flesh. The texture is smooth and moist and the flavor is sweet and nutty. They are best baked, boiled, roasted or mashed gently.

Purple Majesty (all-purpose) Oblong potatoes with very dark purple skin and purple moist, firm flesh. It keeps its color when cooked and is high in antioxidants. They are best roasted, baked, in soups and mixed into potato salads.

Norland Red (all-purpose) Red skin and moist, creamy white flesh that holds up well when cooked. The farmer suggested serving them boiled, sliced and topped with butter and herbs. Can be boiled for potato salads as well as roasted, mashed, baked. Great boiled for potato salad, or whizzed into a soup.

Yukon Gold (all-purpose) Golden inside, rough brown skin. Great mashed, boiled for salads, fried... you name it.

Kennebec (all-purpose) This is a large potato with tan skin and white flesh. Baked, mashed, fried, or shredded into potato pancakes. It holds together well in boiling water as well.

All Blue (all-purpose) This potato is truly blue both inside and out. It has a dry texture, but holds its shape well, so it's best baked and drizzled with butter or olive oil, or boiled/steamed for a potato salad. Steaming and baking will ensure it keeps its color best.

How does the root and potatoes incident highlight cultural bias?

Read more: How_does_the_root_and_potatoes_incident_highlight_cultural_bias

Store potatoes in a cool (at least room temperature), dry, dark place. A pantry is ideal. Taking the potatoes out of their plastic bag and putting them in a paper one is advisable, given that this further protects them from light, and yet allows them to breathe.

Under the above conditions, you can keep potatoes for about 2 weeks.

However, potatoes can keep for longer -- 4 weeks or more -- if you keep them cooler than room temperature. 7 - 10 Celsius (45-50 Fahrenheit) is ideal.

If the potatoes have started sprouting and softening a little, you can actually still eat them, as long as you remove the sprouts, peel the potato and cook it really well. (boiling them is best)

As long as it's still white, and hasn't started smelling, they won't hurt you.

It really depends on the person you ask.

A religious person would say: God

A nonreligious person would say: It was just there.
No one invented the potato. It evolved, probably over millennia.

For answers to who discovered the potato, please see the related question!