Raw potatoes

Raw potatoes are the uncooked tubers of the Solanum tuberosum plant, one of the most common and versatile food sources in world cuisine. Native to the Andean region of South America, especially Peru and Bolivia, potatoes have been cultivated for over 7,000 years and have been distributed worldwide due to their nutritional value and adaptability.

In gastronomy, raw potatoes are the base for a wide variety of dishes, from mashed potatoes and stews to fries and baked goods. Their firm texture and neutral flavor allow them to easily absorb seasonings and flavors, making them highly valued in both traditional and modern recipes.

Properties: Raw potatoes are rich in complex carbohydrates, primarily starch, which provides sustained energy. They also contain fiber, B vitamins (such as B6), vitamin C, and minerals like potassium, magnesium, and iron. Although low in fat and protein, they are very satiating and help complement balanced diets.

In different Hispanic American countries, potatoes have various names that may vary by region, including: patatas (more common in Spain), papa (Peru, Colombia, Ecuador), papa criolla (Colombia, for a small, yellow variety), patacones (although this refers to fried plantain, in some places "patata" may be used to refer to potatoes), and batata (which in some countries refers to potatoes, although technically it is a different tuber, the sweet potato).

In summary, raw potatoes are an essential ingredient in Hispanic American and global cuisine, indispensable for the preparation of a wide range of traditional and contemporary dishes.