Frying Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word "potato" may refer to the plant itself in addition to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat and rice.Wild potato species occur throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. Over 99% of the presently cultivated potatoes worldwide are descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andean highlands.The annual diet of an average person in the first decade of the 21st century included about 33 kg (73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India.
Frying potato Pairs With:
Frying potato Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Not significant in fried potatoes |
| Salty | Enhances the overall flavor and taste of fried potatoes | |
| Texture | Moisture | Lower moisture content leads to crispier fried potatoes |
| Nutritional Value | Macronutrients | Provides energy and nutrients for the body |
| Color | Maillard Reaction | Gives fried potatoes a golden brown color |
| Aroma | Volatile Compounds | Contributes to the aroma and overall sensory experience of fried potatoes |
| Chemical Composition | Water Activity (aw) | Lower water activity results in crispier fried potatoes |
| Cooking Behavior | Oil Absorption | Potatoes absorb oil during frying, affecting overall texture and flavor. |
Food Pairing App - Version 1.2.0