Grown under the soil, the potato is known in French as pomme de terre-apple of the earth-a testament with religious overtones to the hearty goodness of the humble spud. A starchy, tuberous crop, potatoes were a key ingredient in cultures in the Andes mountain range in South America, and were only introduced to the rest of the world a scant four centuries ago. Since that time, potatoes and its 3,000 or so varieties have become the planet's fourth-largest food crop after rice, wheat and corn, and have a wide field of uses ranging from human and animal food to distilling alcohol. Prepared in many ways-skin-on or peeled, whole or cut-cooked potatoes can be eaten hot or cold, and are widely enjoyed as potato chips, potato salad, baked potatoes, French fries, hash browns and pancakes, to name but a few lip-smacking possibilities.
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