Know what’s on your plate
White potato
Calories & nutrition facts
flesh and skin, raw
Nutrition facts
Per 100 g% DV- Calories 69 kcal —
- Protein 1.7 g 3%
- Carbohydrate 13 g 5%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 2.4 g 9%
- Sugars 1.2 g —
- Sodium 16 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 9.1 mg 10%
- Vitamin D 0 µg 0%
- Vitamin E 0.01 mg 0%
- Vitamin K 1.6 µg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.03 mg 3%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 18 µg 5%
- Vitamin B12 0 µg 0%
- Choline 11 mg 2%
Minerals
- Calcium 9 mg 1%
- Iron 0.52 mg 3%
- Magnesium 21 mg 5%
- Phosphorus 62 mg 5%
- Potassium 407 mg 9%
- Zinc 0.29 mg 3%
- Copper 0.12 mg 13%
- Manganese 0.15 mg 6%
- Selenium 0.3 µg 1%
Similar foods
- White potatoesflesh and skin, raw69 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- Red potatoflesh and skin, raw71 kcal / 100 g
- Russet potatoesflesh and skin, raw79 kcal / 100 g
- Red potatoesflesh and skin, raw70 kcal / 100 g
- Potato skinraw58 kcal / 100 g
- Russet potatoflesh and skin, raw79 kcal / 100 g
- Potatoesraw88 kcal / 100 g
- New and salad potatoesflesh only, raw68 kcal / 100 g
- New potatoraw76 kcal / 100 g
Questions about White potato
How do you get crispy roast potatoes?
Parboil peeled chunks for 8–10 minutes, drain and shake them in the pan to roughen the edges. Put them into preheated oil or fat and roast at 200°C fan (220°C conventional) for about 45–60 minutes, turning once.
How long should you boil white potatoes?
Cut potatoes into even chunks and simmer them for about 12–15 minutes; whole medium potatoes usually take 20–25 minutes. They are ready when a knife slips into the centre easily, then drain them well.
How do you make smooth, fluffy mashed potatoes?
Use floury potatoes, drain them thoroughly and return them to the warm pan for a minute to drive off steam. Mash while hot with warmed milk and butter; avoid a food processor, which can make them gluey.
Should you peel white potatoes before cooking them?
You can leave the skin on for roasting, boiling or mash if it is clean and unblemished; scrub it well first. Peeling gives a smoother mash and is useful when the skin is tough, damaged or green.
How should you store white potatoes?
Keep them in a cool, dark, dry, well-ventilated place, such as a paper or hessian sack, rather than a sealed plastic bag. Store them away from onions, and avoid the fridge because cold can make potatoes taste sweeter and brown more quickly when cooked.
Can you eat white potatoes that have turned green or started sprouting?
Discard potatoes that are substantially green, bitter or heavily sprouted. If a firm potato has only a small sprout, remove it generously along with any green area; never rely on cooking to make green or bitter potatoes safe.
What dishes can you make with white potatoes?
They work well in shepherd’s pie, fish pie, potato salad, gratin and jacket potatoes. For salad, use waxy potatoes and dress them while still warm so they absorb the flavour.
Source: Canadian Nutrient File 5285 · per 100 g · carbohydrate per EU label, fibre excluded
