Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia.

That is a diverse family of flowering plants, often poisonous, that includes the mandrake (Mandragora), deadly nightshade (Atropa), and tobacco (Nicotiana), as shown in the outline phylogenetic tree (many branches omitted).

[11] The Andean potato, S. tuberosum andigena, is adapted to the short-day conditions prevalent in the mountainous equatorial and tropical regions where it originated.

[14][15][16] The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancon (central Peru), dating to 2500 BC.

The staple was subsequently conveyed by European mariners (possibly including the Russian-American Company) to territories and ports throughout the world, especially their colonies.

[21] However, lack of genetic diversity, due to the very limited number of varieties initially introduced, left the crop vulnerable to disease.

In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland as well as parts of the Scottish Highlands, resulting in the crop failures that led to the Great Irish Famine.

[24] It had been thought that most potato cultivars derived from a single origin in southern Peru and extreme Northwestern Bolivia, from a species in the S. brevicaule complex.

[14][15][16] DNA analysis however shows that more than 99% of all current varieties of potatoes are direct descendants of a subspecies that once grew in the lowlands of south-central Chile.

A secondary center of genetic variability of the potato is Mexico, where important wild species that have been used extensively in modern breeding are found, such as the hexaploid S. demissum, used as a source of resistance to the devastating late blight disease (Phytophthora infestans).

[35][36] The European Cultivated Potato Database is an online collaborative database of potato variety descriptions updated and maintained by the Scottish Agricultural Science Agency within the framework of the European Cooperative Programme for Crop Genetic Resources Networks—which is run by the International Plant Genetic Resources Institute.

Varieties that contain a slightly higher amylopectin content, which is a highly branched molecule, help the potato retain its shape after being boiled in water.

[43] Dozens of potato cultivars have been selectively bred specifically for their skin or flesh color, including gold, red, and blue varieties.

Anthocyanins mainly responsible for red or blue pigmentation in potato cultivars do not have nutritional significance, but are used for visual variety and consumer appeal.

McDonald's, Burger King, Frito-Lay, and Procter & Gamble announced they would not use genetically modified potatoes, and Monsanto published its intent to discontinue the line in March 2001.

BASF developed the 'Amflora' potato, which was modified to express antisense RNA to inactivate the gene for granule bound starch synthase, an enzyme which catalyzes the formation of amylose.

[54][55] In November 2014, the United States Department of Agriculture (USDA) approved a genetically modified potato developed by Simplot, which contains genetic modifications that prevent bruising and produce less acrylamide when fried than conventional potatoes; the modifications do not cause new proteins to be made, but rather prevent proteins from being made via RNA interference.

These locations are selected for their cold, hard winters that kill pests and summers with long sunshine hours for optimum growth.

Since exposure to light leads to an undesirable greening of the skins and the development of solanine as a protection from the sun's rays, growers cover surface tubers.

Commercial growers cover them by piling additional soil around the base of the plant as it grows (called "hilling" up, or in British English "earthing up").

An alternative method, used by home gardeners and smaller-scale growers, involves covering the growing area with mulches such as straw or plastic sheets.

[63] At farm scale, potatoes require a well-drained neutral or mildly acidic soil (pH 6 or 7) such as a sandy loam.

[66] The historically significant Phytophthora infestans, the cause of late blight, remains an ongoing problem in Europe[22] and the United States.

[73]Storage facilities need to be carefully designed to keep the potatoes alive and slow the natural process of sprouting which involves the breakdown of starch.

[93] Temperatures above 30 °C (86 °F) have negative effects on potato crops, from physiological damage such as brown spots on tubers, to slower growth, premature sprouting, and lower starch content.

These include: Potato production is expected to decline in many areas due to hotter temperatures and decreased water availability.

Conversely, production is predicted to become possible in high altitude and latitude areas where it has been limited by frost damage, such as in Canada and Russia.

[102] In the UK, potatoes are not considered by the National Health Service as counting or contributing towards the recommended daily five portions of fruit and vegetables, the 5-A-Day program.

[125] According to Iroquois mythology, the first potatoes grew out of Earth Woman's feet after she died giving birth to her twin sons, Sapling and Flint.

[127] During the late 19th century, numerous images of potato harvesting appeared in European art, including the works of Willem Witsen and Anton Mauve.