The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found throughout the Americas, from Canada to southern Chile. Use a probe thermometer to measure the temp of your potatoes. You're aiming for a temp in the sweet spot between 205°F and 212°F. Below that, the texture may still be too dense, and above that, it may become a gummy mess. To begin with, dig a trench that is 6-8 inches deep. Plant each piece of potato (cut side down, with the eyes pointing up) every 12-15 inches, with the rows spaced 3 feet apart. A potato is a vegetable, the Solanum tuberosum. It is a small plant with large leaves. The part of the potato that people eat is a tuber that grows under the ground. A potato contains a lot of starch and other carbohydrates. Potato usually has a light-brown or yellowish skin and is white or yellow inside. Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Their nutrient contents can vary depending on the type of potato and cooking method. Potatoes are stem tubers – enlarged stolons thicken to develop into storage organs. The tuber has all the parts of a normal stem, including nodes and internodes. Now we've established that a potato is in fact botanically vegetable, we can confirm that they also belong to the carbohydrate group, one of the three main macronutrients in our diet. Protein. A medium 5.3 oz skin on potato has 3 grams of protein.