The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish.
Potato has become a staple food in many parts of the world and an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. The green leaves and green skins of tubers exposed to the light are toxic.
potatoes are medium to large in size and are oblong to oval, long, and somewhat uniform in shape. The semi-smooth skin is pale yellow to light gold with some brown specks and spots. There are also many shallow, dark brown eyes covering the surface. The flesh is deep yellow and is firm, smooth, low in moisture, and low in sugar. Agria potatoes are mild and earthy with a floury, fluffy, and starchy texture.Agria potatoes are a good source of fiber, vitamins C and B, and some antioxidants.Agria potatoes are available in the fall. Available 12 months of the year, potato is no exception for Turkey.