The Beloved Czech Potato

All over the world, vegetarians and carnivores alike enjoy potatoes. They’re affordable and nutritious – loaded with fiber, Vitamin C, potassium, vitamin B1, B6, niacin and folate. They’re versatile, easy to cultivate, and store well. The native Peruvian plant first appeared in Europe in 1750; conquistadors returning from the New World brought several exciting, new plants, but it was a while before Europeans saw the potato as anything but animal fodder. Today this über tuber is a cornerstone of the Czech diet. It shows up on most lunch and dinner plates and even plays a starring role in every Christmas dinner – in the form of potato salad.

There are thousands of varieties of potatoes in the world. Of these, about ninety are registered in the Czech Republic. Commercial varieties include Agata, Milva, Elfe, Bernadette, Marabel, and Krone. On labeled bags, you can find the species written in all caps, next to information about country of origin. You won’t find Russet or Yukon Gold here, but Czech soil produces excellent potatoes and once you know your way around them, you’ll be more than satisfied with the local selection. This website – www.europotato.org – outlines the characteristics of all potato species, so research before you buy and you won’t be disappointed.

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Potato dos and don’ts
•   DO store them in a dark, well-ventilated place that is cool and dry. DON’T keep them in the refrigerator.
•   DO cut off any sprouts; the spuds are still ok to eat, but discard them once they go soft.
•   DON’T eat a potato that has turned green. These contain toxic solanine.
•   DO boil potatoes in just enough water to cover them.
•   DON’T put potatoes in boiling water. Bring water to the boil with potatoes in it – otherwise they cook unevenly.
•   DON’T use a food processor to make mashed potatoes. The blades break down the starches– making grey goo.

Did you know?
•   Potatoes are in the same nightshade family as tomatoes and eggplants. The toxic tobacco and belladonna plants also belong to this group.
•   Ireland was quick to adopt the potato, England was slower – calling it “Ireland’s Lazy Root” – while the Scottish refused to eat it altogether.
•   The name “potato” comes from the Spanish “batata” – or sweet potato, which was commonly eaten in Spain when the first potatoes were introduced. But these plants are not related.
•   It is the world’s fourth-largest food crop, after rice, wheat, and corn. Eastern and Central Europe produce the most per capita. China produces the most nationally. America and Belarus consume the most, but the highest per capita consumption belongs to Uganda! (www.bigsiteofamazingfacts.com/who-eat-the-most-potatoes)
•   Since the mid-19th century Czechs have been producing hard alcohol from potatoes or sugar beets with rum flavor added and calling it Tuzemsky Rum or “Domestic Rum.” EU regulations deemed that it could not be called rum anymore because it’s not distilled cane sugar, and so a new word – Tuzemak – was invented.
•   German peasants in the 1800’s were reluctant to cultivate the crop, but King Frederik decreed anyone not growing it would have their ears and noses cut off! *
•   Catherine the Great of Russia recognized the potato’s power to keep the masses fed, so she ordered her people to grow them. They refused – and the Church backed them up – claiming that if the Bible didn’t mention potatoes, they weren’t meant for human consumption.*
•   During the cold war, it was widespread propaganda that Americans were responsible for dropping potato bugs from airplanes onto crops – in order to starve the population!*
•   Because the genetic makeup is so similar, it’s possible to graft a tomato plant onto a potato plant, and harvest both from the same plant.