Baking potato

Baking potato is a type of potato characterized by its dry, starchy flesh and uniform cooking, making it ideal for preparing oven-baked dishes. Its texture allows it to become soft and fluffy on the inside when cooked, while the skin can become crispy, making it perfect for recipes such as baked potatoes, stuffed potatoes, or mashed potatoes.

This ingredient originates from the Andean region of South America, where the potato has been a staple food for thousands of years. There are many varieties of baking potatoes, the most common being those with purple, yellow, or white skin, depending on the region and type of cultivation.

In terms of its properties, the baking potato is rich in complex carbohydrates, primarily starch, and provides dietary fiber, B vitamins (especially B6), and minerals such as potassium and magnesium. Furthermore, it is low in fat and contains antioxidants when consumed with the skin on.

In the culinary context of Hispanic America, the baking potato may also be known as papa blanca, papa criolla (in some regions when it is specifically for roasting), or simply as patata para horno. It is important to note that, depending on the country, the term may vary, and choosing the right variety for baking can greatly influence the final outcome of the recipe.