Know what’s on your plate
Whole potatoes
Calories & nutrition facts
frozen, cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 63 kcal —
- Protein 2 g 4%
- Carbohydrate 13 g 5%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.4 g 5%
- Sodium 256 mg 11%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 9.4 mg 10%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.1 mg 9%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 7 mg 1%
- Iron 0.84 mg 5%
- Magnesium 11 mg 3%
- Phosphorus 26 mg 2%
- Potassium 287 mg 6%
- Zinc 0.25 mg 2%
- Copper 0.08 mg 9%
- Manganese 0.19 mg 8%
- Selenium 0.2 µg 0%
Similar foods
- Whole potatofrozen, boiled, drained, with salt63 kcal / 100 g
- Frozen whole onioncooked, boiled, drained, with salt26 kcal / 100 g
- Boiled potato fleshcooked in skin, with salt87 kcal / 100 g
- Potatoeshalved, frozen74 kcal / 100 g
- Potatoboiled
- Roasted potatoessalt added in processing, frozen, unprepared127 kcal / 100 g
- Boiled potato skincooked in skin, with salt78 kcal / 100 g
- Microwaved potatoescooked, in skin, skin with salt132 kcal / 100 g
- Canned potatodrained solids, unsalted60 kcal / 100 g
- Cottage-cut french fried potatoesfrozen, par fried, prepared, heated in oven, with salt218 kcal / 100 g
Questions about Whole potatoes
How do you bake a whole potato for a jacket potato?
Scrub and dry it, prick the skin a few times, then bake directly on the oven rack at 200°C for about 60–90 minutes, until a skewer slides easily into the centre. For crisp skin, rub it with a little oil and salt first.
How long should you boil whole potatoes?
Simmer small potatoes for about 15–20 minutes and larger ones for 25–30 minutes; they are ready when a knife passes through the centre without resistance. Start them in cold, salted water so they cook evenly.
How should you store whole potatoes at home?
Keep them in a cool, dark, dry, well-ventilated cupboard or paper sack, away from onions. Avoid the fridge, where cold can make their flavour sweeter and affect how they brown when cooked.
How do you choose potatoes for roasting or mash?
Floury potatoes, such as those sold for baking or mashing, break down readily and make fluffy mash or crisp-edged roast potatoes. Waxy potatoes hold their shape better in salads, stews and gratins.
What dishes can you make with whole potatoes?
Bake them as jacket potatoes and top with beans, cheese or tuna, or boil waxy potatoes for potato salad. For roast potatoes, parboil floury chunks until the edges soften, rough them up in the pan, then roast in hot oil.
Can you eat potatoes that have sprouted or turned green?
Cut away small sprouts and any green patches generously if the potato is still firm and otherwise looks normal. Throw away potatoes that are extensively green, badly shrivelled or bitter; cooking does not reliably remove the natural toxins that can build up in them.
Can you freeze whole potatoes?
Raw whole potatoes do not freeze well: they can turn watery and grainy when thawed. Cook them first, then freeze in a sealed container; cooked potato is best used in soups, mash or other dishes where a softer texture is acceptable.
Can you use sweet potatoes instead of whole potatoes?
Yes, but expect a sweeter flavour and softer flesh, so they suit baked potatoes, mash and roasting better than dishes that rely on potato holding a firm shape. A whole sweet potato often takes around 45–60 minutes at 200°C, depending on its size.
Source: USDA FoodData Central 170116 · per 100 g · carbohydrate per EU label, fibre excluded
