Potato

Potatoes are starchy tubers grown underground from the *Solanum tuberosum* plant. They are a staple crop worldwide, originating from the Andes region of South America. Potatoes are typically harvested and then processed for use in food products, often being washed, peeled, and sliced or mashed.

Potatoes are a versatile ingredient used in a wide variety of food products, primarily for their starchy texture and mild flavour. They are commonly found in snacks like crisps and fries, as well as in ready meals, soups, and baked goods, where they can act as a thickener or provide bulk.

Potatoes are a source of carbohydrates, fibre, and certain vitamins and minerals. They are not considered a food additive and are not assigned an E-number. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not regulate potatoes as additives. While potatoes are a nutritious food, like many starchy foods, they can contribute to overall calorie intake. Concerns about acrylamide formation during high-temperature cooking (like frying or roasting) have been raised, and the FSA provides advice on how to reduce its formation.