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Vegetables

Potatoes

Potatoes are the edible, starch-rich tubers of the potato plant. A versatile staple, they can be boiled, baked, mashed or used in a wide range of dishes.

Food7 sources
Hand-painted illustration of two whole potatoes and a potato half.

The potato plant belongs to the nightshade family. Its tubers develop on underground stems and are not botanically roots. You can serve potatoes as a side dish, add them to soups and casseroles, or make them the main ingredient of a meal. Nutritionally, they are best known for their starch, and they also contain protein, fibre, vitamins and minerals. Their composition varies with the variety and preparation method. Nutrient amounts are listed per 100 g, with a source reference, in the composition table.

What are potatoes?

Potatoes are the edible, starch-rich tubers of the potato plant (Solanum tuberosum), which belongs to the nightshade family. The tubers grow on underground shoots and are botanically not roots.

How to use them

You can boil or bake potatoes, or mash them. They work as a side dish, in soups and casseroles, or as the main part of a meal. Nutritionally, potatoes are best known for their starch. They also contain protein, dietary fibre, vitamins and minerals. The composition varies with the variety and preparation; nutrient amounts are shown per 100 g in the nutrition table.

Nutrients

Safety information

  • Caution

    Discard green or heavily sprouted potatoes

    Store potatoes somewhere cool, dark and dry. Do not eat extensively green, heavily sprouted or dried-out potatoes, or bitter-tasting potato dishes. Cut away small green patches and eyes generously. Elevated glycoalkaloid levels can cause nausea, abdominal pain, vomiting and diarrhoea; severe poisoning is possible. Peeling and cooking do not reliably make unsuitable potatoes safe. [1][2]

  • Caution · Children (1–3 years)

    Peel potatoes for young children

    Give young children only peeled potatoes in good condition. Glycoalkaloids are concentrated in the skin, eyes and sprouts; children can have higher exposure relative to their lower body weight. [2][1]

  • Caution

    Cook until golden yellow, not dark brown

    Frying, roasting and baking potatoes can produce acrylamide. Aim for a golden-yellow rather than dark-brown colour and vary cooking methods, including boiling or steaming. Health concerns are based mainly on animal studies; this does not establish that eating potatoes causes cancer in humans. [3]

  • Contraindication

    Avoid potatoes if you have a confirmed allergy

    If you have a confirmed potato allergy, avoid the forms that trigger reactions and follow your allergy management plan. Cooked potatoes can also cause allergic reactions; cooking does not automatically make them safe. [4]

  • Caution

    Individualise intake if potassium is high

    If you have kidney failure or high blood potassium, potato portions may need adjusting within your individual potassium plan. Discuss this with your healthcare team. Kidney disease does not automatically mean you must avoid potatoes. [5]

  • Interaction

    Consider potassium with certain medicines

    Potatoes contribute potassium. If you take ACE inhibitors, angiotensin receptor blockers or potassium-sparing diuretics, potassium monitoring may be important, especially with impaired kidney function. Adjust your diet according to individual advice; there is no blanket need to avoid potatoes. [6]

Frequently asked questions

What are potatoes?

Potatoes are the edible, starch-rich tubers of the potato plant.

How can you prepare potatoes?

You can boil or bake potatoes, or mash them.

What nutrients do potatoes contain?

Potatoes contain protein, dietary fibre, potassium and vitamin C, among other nutrients. Per 100 g, the composition lists 421 mg of potassium and 19.7 mg of vitamin C.

What should I do with green or heavily sprouted potatoes?

Discard potatoes that are green or heavily sprouted.

How much should potatoes brown during cooking?

Cook potatoes until golden rather than dark brown.

  • Broccoli

    Broccoli is a usually green vegetable in the cabbage family, with tender florets and an edible stalk. It is known for its vitamin C, folate and fibre content.

  • Carrots

    Carrots are crunchy, mildly sweet root vegetables that can be eaten raw or cooked. Orange carrots are particularly known for their beta-carotene content; they also contain fibre.

  • Spinach

    Spinach is a green leafy vegetable. The food consists of the edible leaves of the plant Spinacia oleracea.

  • Tomatoes

    Tomatoes are juicy fruits used as vegetables in cooking. You can eat them raw or cooked. Nutritionally, they are known for their high water content and the red carotenoid lycopene.

Sources

  1. 01EFSA Journal · 2020Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived productsDOI 10.2903/j.efsa.2020.6222
  2. 02Bundesinstitut für RisikobewertungFragen und Antworten zu Solanin (Glykoalkaloiden) in KartoffelnOpen source
  3. 03European Food Safety AuthorityAcrylamideOpen source
  4. 04Diagnosis and natural course of allergy to cooked potatoes in childrenPubMed 17573722Open source
  5. 05National Institute of Diabetes and Digestive and Kidney DiseasesHealthy Eating for Adults with Chronic Kidney DiseaseOpen source
  6. 06National Institutes of Health, Office of Dietary SupplementsPotassium - Health Professional Fact SheetOpen source
  7. 07ANSES – French Agency for Food, Environmental and Occupational Health & Safety – Ciqual French food composition table · 2025Potato, peeled, raw (CIQUAL 4008)Open source