Potato 1 article

Potatoes are starchy underground tubers of Solanum tuberosum, not botanical roots, with varieties such as russet, Yukon Gold, and red potatoes differing in starch and texture. They are baked, boiled, mashed, roasted, or cut into wedges, with the skin often left on in whole-food preparations. Cooling after cooking can change starch behavior and texture. The tuber identity separates potatoes from true root vegetables such as carrots, parsnips, and turnips.