The binomial nomenclature of a potato is Solanum tuberosum. Always purchase potatoes having same skin colour but no buds. Generally potatoes develop buds at more than 10°C or they start rotting.

👆🏾 Always keep potatoes at cold place but away from sunlight, water and heat.

👆🏾Keep potatoes in the dark place so that they develop their more taste.

👆🏾 Potatoes get a smell like soil because of the chemical- Pyrazine present in it.

👆🏾 Don't preserve potatoes in a refrigerator because it makes Chemical change or Chemical reaction where Starch in a potato gets changed to Sugar. Hence a potato gets a sweet taste. Therefore vegetable of such potatoes appear golden soon. If you prepare chips from such potatoes,they will be soon golden and show bitter taste.

Therefore potatoes preserved in a refrigerator for a long time should be removed and kept outside for many days before use.

👆🏾A potato contains Vitamin-C below it's skin. Therefore if you want to use raw potatoes,then use with their skin. The best way to use potatoes is to boil them under steam in a pressure cooker.

👆🏾 Many women boil potatoes by directly keeping them under water in a pressure cooker. This method has many following disadvantages-

1)There is direct contact between a potato and water, hence Vitamins mix with that water. Our body can't store Vitamins B and C, hence we have to gain them daily through our food only. They dissolve in water, therefore we have to take care. Generally we throw water in a pressure cooker, hence dissolved Vitamin-C go in waste.

2) Second disadvantage is that water enters in potatoes, therefore they become tasteless. If such potatoes are used for potato fritters,cutlets and fingerchips, then they can absorb maximum amount of oil and become oily.

3)Third disadvantage is that during the preparation of Kachori Shift or Paris Shift,we have to add maximum Maida/Corn flour/Sago flour which change it's taste.

👆🏾 First wash and clean potatoes. Then keep them in a pressure cooker by putting in a box and covering with a plate.

👆🏾 While purchasing potatoes we should take care that they should be smooth and buds free. Their skin colour should be same but not green as consuming such potatoes may harm us.

👆🏾 After taking a potato in hands, it should be tight and heavy. Approximately they remain good for 2 weeks.

👆🏾 Potatoes having thin skin should be finished within 3 days only.

👆🏾 Yellow or whitish yellow skin potatoes are suitable for vegetable, fingerchips,etc. It is because after cooking,they can't be turned into powder but their pieces remain wellset.

👆🏾 Brown coloured potatoes are suitable for soup,sago potato items, mashed potato in Kachori,Patis,etc.

It is because,they can be turned into powder.

👆🏾I have already told you about the presence of Vitamin-C in a potato,but it also contains Vitamin-B6 in maximum proportion which is very useful for the function of a brain. It is specifically helpful for old people and diabetic too.

👆🏾 Boiling potatoes under steam is the most convenient method because it allows all Vitamins under skin of potatoes to absorb inside.

👆🏾 While preparing items from raw potatoes,we should remove thin skin and after cutting use them immediately so that Vitamins don't destroy.

👆🏾 Actually when you clean potatoes under running water with a brush,then we can use them with their skin.

👆🏾 Such potatoes can be used in the preparation of Kacharya which can be more delicious.

👆🏾We should keep cut potatoes under water because their constituents may react with Oxygen in air turning them into black, however, by doing so Vitamin B and C in them get dissolve in water and throw out with water. Therefore we have to take care.

👆🏾Minerals in potatoes like Potassium (K) and Mangnese(Mn) are useful for our body.

👆🏾Kukoamine- the chemical in potatoes helps to reduce BP(Blood pressure).

👆🏾 Potatoes contain maximum carbohydrates.

👆🏾 Tryptophan- the amino acid along with Vitamin B 6 in potatoes prepare special nerves in the brain which avoids depression. At dinner time we should consume potatoes which will enhance our sleep.

👆🏾 Pieces of 'French Fries' potatoes look golden and crispy from outside and smooth inside. For this we have to use a brown potato. It contains maximum proportion of Starch. If you do long pieces of a raw potato and fry them,they become crispy from outside and smooth inside because of inner humidity. We have to fry them on normal fire for 8-10 minutes. Therefore Starch particles on the outer surface get dissolve and form a bond with another making outside layer more big and strong. If we fry such pieces on a big fire for 3-4 minutes,then they become golden and crispy. Their crispyness remain for a long time. If you want crispy wafers,then we should follow this method only.

Writer- Vishweshwar Kabade

A/P- Andur

Tal- Tuljapur

Dist- Osmanabad

413603

Maharashtra state

Mobile- 9326807480