The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. In recent centuries potatoes have become the world's most important tuber crop and its fourth most important source of food energy (after rice, wheat, and maize): farmers and gardeners grow them world-wide.

Potatoes' skins come in the colors brown, yellow, pink, red, and purple (sometimes called "blue"). Their flesh may appear white or may reflect the color of the skin. The market calls small types "fingerlings" or "new" potatoes, larger potatoes may class as "earlies" or "main crop", with the "main crop" referring to varieties that will store well. Potato retailers may label different types as:
* "boiling", indicating that they retain some shape when boiled
* "baking", indicating that they only hold their shape if baked
* "roasting", indicating good flavor when roasted
* "salad" to indicate suitability for salad use (often firm and waxy-fleshed when boiled)
* "mashing" to indicate that when mashed they form a smooth consistency, neither fibrous nor grainy

Potatoes have a high carbohydrate content and include protein, minerals (particularly potassium, calcium), and vitamins, including vitamin C. Freshly harvested potatoes retain more vitamin C than stored potatoes. New and fingerling potatoes offer the advantage that they contain fewer toxic chemicals. Such potatoes offer an excellent source of nutrition. Peeled, long-stored potatoes have less nutritional value, especially when fried, although they still have potassium and vitamin C. Potatoes also provide starch, flour, alcohol (when fermented), dextrin, and livestock fodder.