Aren't potatoes fattening?

No, the potato is a healthy and necessary part of our diet. The butter and sour cream we add to the potato can add calories and fat content. Potatoes are an inexpensive source of nutrition.

Where did the potato come from?
The potato originally comes from Peru and Bolivia, where its cultivation may date back to 5000 BC. Spanish explorers likely took the potato back to Spain in the mid-16th century. Though not initially very popular there, countries in Europe eventually started growing potatoes in the 1600s and 1700s, when grain crops failed or were destroyed by war, and fuel for heating bread ovens became scarce.

How big is the potato crop?
Worldwide, potatoes are the 4th largest crop, averaging over 280 million metric tones per year. Across Canada, potato farmers grow about 4.3 million metric tonnes per year, with around 0.4 million metric tonnes grown in Alberta.

What are the potato-growing areas in Alberta?
The potato-growing areas in our province include irrigated areas from the Lethbridge, Taber, Vauxhall, and Bassano-Brooks areas. The Edmonton and Lacombe areas are also important for potato growing, especially seed potatoes.

Why do potatoes turn green, and can I eat them?
The green tinge appears when a potato is exposed to light or sun. Don’t eat the green parts. There are unpleasant bitter flavours around the green spots, which in large amounts are poisonous. Cut away the green parts before preparing the potatoes.

What causes bruises or black spots on potatoes?
These bruises or black spots are caused by dropping potatoes from a height of more than 6 inches. Treat potatoes gently!

How can I stop potatoes from falling apart while boiling or steaming?
Some varieties, especially Russets, fall apart (or “slough”) easily. Buy red-skinned or yellow-skinned potatoes for boiling or steaming. These varieties tend to hold together better.

Why do steamed or boiled potatoes turn grey or black after cooking?
While cooling, iron in the potato combines with other natural compounds, causing a grey, black, or bluish-purple colour. To prevent this, after the potatoes are cooked and drained, stir in a small amount of lemon juice and keep them covered with a tight-fitting lid.