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The potato (Solanum tuberosum) is a perennial plant native to South America that offers many health benefits and virtues.
It is one of the most consumed vegetables in the world. There are about 120 varieties of potatoes, although the 30 most cultivated represent 90% of French production. Size, shape, precocity, and firm or floury flesh are all elements that differentiate potatoes from each other.

Among the tastiest varieties are potatoes with pink flesh, but less productive than those with yellow flesh.

The benefits of potatoes:

Contrary to popular belief, potatoes are a dietary food that nourishes without fattening and finds its place in a low-calorie diet. Provided of course not to eat them in the form of fries!

Rich in carbohydrates, potassium, and magnesium but also fiber, the potato is considered a complete vegetable and participates in a good dietary balance associated with a varied diet. It contains an impressive amount of vitamins and minerals and health benefits.

The steamed potato is an ideal food for athletes because it provides the necessary energy over a long period of time and the potassium and magnesium it contains participate in the contraction of muscle cells.

Baked, the potato is very rich in vitamin C, which makes it the queen of our winter vegetables. It is also recognized as having antiscorbutic virtues (scurvy is a disease due to the lack of vitamin C in the diet).

The potato also relieves stomach pain. If you suffer from a gastric ulcer, be aware that the juice extracted from the raw potato will relieve your pain and help the ulcer heal by reducing the acidity of the stomach.
Some naturopaths recommend raw potatoes for external use to treat small, everyday injuries: bruises, mild burns, headaches, and back or joint pain.

Potatoes in the kitchen:

In water, steamed, baked, pureed or salad, potatoes are always eaten cooked!

If you like steamed potatoes, opt for new potatoes.

To perfectly succeed your mashes, soups, or baked potatoes, choose a later variety.

And for French fries, firm-fleshed potatoes are the best: Charlotte, Samba, or Bintje.

Be aware that the more colorful potatoes, the more beneficial they are: blue, purple, yellow, or red flesh, these varieties are particularly interesting because of their exceptionally high antioxidant content.

My favorite potato recipe from my kitchen

for 6 people 

Knotted ingredients:

A kilo of boiled potatoes

2 eggs

2 cloves garlic, crushed

chopped parsley

2 tablespoons Chili 

nutmeg

Spoon black pepper 

spoon cumin

150 g grated cheese

250 g grated bread or white flour mixed with wheat flour

Oil for frying

How to prepare:

Peel the boiled potatoes and then grind them in the manual mill, add cheese, egg, parsley, cumin, Black Pepper, Chili, garlic, and a little nutmeg, and then mix all well.

Beat the remaining egg and heat the oil, then grease the hand with water and form potato balls, then spread it and pass it in the egg and then into the grated bread and put it in hot oil over medium heat after it browns knotted take it out of the oil and serve it with the green salad.