In addition to their culinary versatility, they are easy to grow and incredibly productive per unit area and unit labor.

I bet heirloom Peruvian potatoes would provide a bit more wide range of nutrition too.

10/10 food of the proletariat. Lasts forever in the ground until you’re ready to dig it up and eat it, grows everywhere and doesn’t care. If you’re living the apartment life a baked (microwaved) potato is extremely easy and extremely versatile. You can add them to other stuff or eat them on their own.

Usually when I eat a potato these days I cut it up into little triangles and fry it in my cast iron. Can be eaten on its own or with just about any sauce, or you could microwave some spicy beans and you’ve got a burrito in about 5 minutes.

I stand with the President of the Glorious Republic of Belarus:

Baked potatoes, mashed potatoes, roasted fingerlings, french fries, latkes- it’s all great in my book!

Potatoes made the modern world and spurred massive population growth because they’re a very durable staple crop. The First Nations peoples who domesticated them gave the world a tremendous gift.

Sweet potatoes are tastier and more nutritious than regular ol white potato. Not as versatile for cooking because it gets mushy and has a stronger flavor profile though. But if you’re just eating them by themselves as a snack the sweet potato is far superior. Fun fact: despite their name and similar appearance they are from completely different botanical families.

Boil 'em, mash 'em, stick them in a stew!

My beloved, just ate 2 baked potatoes for dinner. Delicious. I simply do not care about nutrition

I like fries

Love taters. Boiled, mashed, roasted, fried, scalloped, cold in a salad, warm. Potato bread is amazing too, very soft and fluffy. Potato flatbreads are a local favourite.

They are excellent poor people food. I parented without much money, but was always able to put potatoes on the table for my kid. My grandma always made fried potatoes for lunch from leftover boiled potatoes with just a little bit of protein added and fed a family of six like that without much.

I make amazing mashed potatoes, roast spuds, Bombay potatoes, duchesse potatoes, scalloped garlic potatoes and those comfort food fried potatoes like my grandma used to make. I cook with them all the time and much prefer them to pasta which I don’t really like much. I’m a rice and potatoes kind of person.

Favourite potatoes are new potatoes, the very first ones you get in a season. Boiled with just salt. On top a little bit of olive oil or butter and a pinch of seasalt. Eaten just as they are, omg they are so good. Self grown are the most joyful.

I love them, but almost never cook with them, because they are slightly more effort than other carbs.

Parboiled and then smashed and baked at high heat w garlic oil.
Dauphinoise potatoes.
Twice baked.
Baked in a camp fire.
Fried.
Mashed.
hot German potato salad.
Classic American style potato salad.

Not in any order of preference, I just like po-ta-toes.

Love it. You can boil it, bake it, pan fry it, and deep fry it and I’ll eat that stuff any day.

Potatoes, rice, and tofu. The three best edible discoveries of humanity.

If you’re going to eat them you have to eat the skin, it’s the part of the potato that actually has some macro nutrients.

They have the lowest potential fiber content of all the other carbs. You can always have whole grain rice, bread, and noodles. Potatoes are just tubers.

That said

I like to dip vegetables into mashed potatoes, or make Sheppard’s pie, or make potato shipwreck, or top a plate of fries with spicy chili or use crunchy air fried hash browns as topping in salad or wraps. The humble potato is a companion food that helps all the other foods work together.

Home fries or gtfo