Potato

The potato (Solanum tuberosum) is native to the Americas but has become a staple crop in many parts of the world, including the Subcontinent. The starch content of all potatoes is high, but in some the texture is soft and crumbly when cooked (these are floury potatoes), while in others the cooked texture is smooth and firm (waxy potatoes). Floury potatoes are best for baking and for mashing; waxy potatoes are best for potato salad or curries, or wherever the potatoes need to hold their shape when chopped.