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These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
Some of the potatoes of Chiloé also grow in the wild in Guaitecas Archipelago, although there is some uncertainty as to when and how potatoes arrived there. [12] The Guaitecas Archipelago formed the southern limit of Pre-Hispanic agriculture [13] as noted by the mention of the cultivation of potatoes by a Spanish expedition in 1557. [12]
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Potatoes grow in the dark and are fittingly best kept in a similar environment. "Sunlight causes potatoes to start greening. The green is from a chemical called solanine, which can be toxic ...
Potatoes are root vegetables that grow in soil underground. Even after picking, potatoes almost always carry around some dirt and debris that may have some pesticides or bacteria in the mix.
The Ozette, also known locally as Makah Ozette or Anna Cheeka's Ozette [1] is the oldest variety of potato grown in the Pacific Northwest region. This potato, of the petite heirloom fingerling type, was grown for over two centuries by the Makah tribe native to Washington and was "rediscovered" in the late 1980s.
'Kerr's Pink' potatoes have a distinctive pink colour with deep eyes. They are quite floury and starchy. They are very good for mashing and boiling but can also be chipped. 'Kerr's Pink's grow with many tubers and can catch potato blight very easily. They have a slightly low resistance to common scab and tend to have a low resistance to potato ...
Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.