This dehydrated russet potato tuber was deserted by its donor. It subsequently shriveled. Its surface has a reticulated texture. As are many of the potatoes and sweet potatoes in the museum’s collection, the specimen looks rather scatological. Potatoes are best stored out of direct sunlight in a cool place. Warm temperatures (even room temperature) will make them shrivel. They should not, however, be stored in the refrigerator, which will cause their starch to turn to sugar, adversely affecting their flavor and texture.

Though many present-day dietitians give the potato bad marks for its high carbohydrate content, the potato contains loads of potassium, as well as vitamin C, calcium, vitamin A, and an array of other beneficial nutrients. Perhaps if the donor had been thinking of this, she would have cooked this specimen in a more timely fashion.  NEXT >

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