Most of the nutrients in a potato reside just below the skin layer.

  The potato is native to the Peruvian-Bolivian Andes and is one of the world’s main food crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour used in baking and as a thickener for sauces. The tubers are highly digestible and supply vitamin C, protein, thiamin, and niacin. Potatoes are thought to have been independently domesticated several times and were largely cultivated in South America by the Incas as early as 1,800 years ago. Encountered by the invading Spaniards, potatoes were introduced into Europe during the second half of the 16th century.