Potato, Baking

There are many different kinds of potatoes – baking potatoes, waxy potatoes, fingerling potatoes, all purpose potatoes etc… Baking potatoes are usually higher in starch than the other kinds and are therefore suitable for mashing or baking. Examples of baking potatoes include King Edward, Russets and Maris Piper.

Potatoes are a very common staple food in various parts of the world. High in carbohydrates (starch), potatoes also contain a number of important vitamins and minerals such as vitamin C, potassium, vitamin B6, as well as traces amounts of amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.

Potatoes originates from the Andes, South America and was first brought over to Europe around 1570. The potato soon became an important food crop in Europe and sustained the population during hard times.

The potato is a very versatile food that is used in cooking all over the world. Common potato dishes include French fries, mashed potatoes, baked potatoes, pommes Anne, potato au gratin. Potatoes are also common to include in soups, stews and other dishes.

1 medium baked potato is a serving size.