Where do Potatoes come from?

Summary

Who Smarted? – “Where do Potatoes Come From?”

Podcast: Who Smarted?
Episode Air Date: August 12, 2026
Host & Cast: Trusty (host), Franny (french fry chef/friend/expert), Chet Nickerson (guest voice), various cast
Episode Theme: Exploring the fascinating history, science, and versatility of the beloved potato—from its ancient origins and global journey to its many varieties and surprising science tricks.

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Episode Overview

This episode takes listeners on a lively journey through the history and science of the potato. Host Trusty and fry-loving co-host Franny guide kids (and grown-ups!) through how potatoes went from a wild plant in South America to a staple on tables worldwide. The show delivers fun facts, interactive quiz questions, science experiments, fantastic food trivia, and enough humor to keep both children and adults entertained and informed.

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Main Segments & Key Discussion Points

1. Introduction at the Big Box Store [01:32]

• Setting: Trusty visits a big box store, delighting in the free food samples—especially French fries by Franny.
• Key Insight: “Isn't it amazing to think how something as simple as the potato gives us such a variety of things?” (Trusty, [02:39])
• Memorable Moment: Potato batteries are mentioned as a surprising potato use.

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2. The Origin of the Potato [07:46]

• Where Potatoes Come From:
  • Originally domesticated in Peru and a part of Bolivia over 7,000 years ago. (Franny, [07:48])
  • “It was there that potatoes were first domesticated over 7,000 years ago from one single species. But nowadays, we have lots of varieties of potato.” (Franny, [07:48])
• Potato Trivia Question: How many varieties of potatoes are there?
  • Correct Answer: Over 5,000 types! ([08:10])
  • Quote: “There are actually over 5,000 types of potatoes in the world, Franny. That is a huge number of taters.” (Trusty, [08:26])

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3. Global Spread and European Potato Passion [09:10]

• Potatoes Arrive in Europe:
  • “Potatoes were first brought to Europe from South America by the Spanish in the 16th century...Europe is still super passionate about potatoes today.” (Franny, [09:10])
  • Europe produces more potatoes per capita than anywhere else.
• Language Connection:
  • French term “pommes de terre” means “apple of the earth.” ([09:54])
  • Interactive Question: What does “pommes de terre” translate to?
    • Correct: “Apple of the earth.”

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4. Inside the Potato – Science of Tubers & Nightshades [10:01]

• What is a Potato?
  • “It's a tuber,” storing nutrients for the plant. (Franny, [10:09])
  • Potatoes are part of the nightshade family, along with tomatoes, peppers, and eggplants ([12:35])
• Important Note: Only the tuber (the part we eat) is safe—other parts of the plant are poisonous!
  • “Not to mention the rest of the plant potatoes come from... could kill you.” (Franny, [11:09])
• Nightshade Poison Facts:
  • Some nightshade plants were used to make poison.
  • “That’s because the leaves and flowers of nightshade plants contain toxins called alkaloids.” (Franny, [11:27])
  • Some alkaloids are useful—e.g., they make hot peppers spicy.

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5. Cooking with Potatoes – Types & Uses [13:19]

• Versatility of Potatoes:
  • Both hosts declare favorite ways to eat potatoes (Franny: fried; Trusty: mashed; Chet Nickerson: knish) ([13:40])
• Key Distinctions:
  • Potatoes fall into two categories: mealy (high starch) and waxy (low starch, high moisture).
    • “Mealy potatoes...like russet or Idaho...are great for baked potatoes, mashed potatoes, or french fries...they’re fluffier.” (Franny, [15:02])
    • “Waxy potatoes have less starch and more moisture...Red potatoes, new potatoes, and Yukon gold.” (Franny, [15:14])
    • “That means they’re nice and firm...great for boiling and roasting or for potato salads.” (Franny, [15:22])
• Recap:
  • Mealy = fluffy; Waxy = firm. ([15:28])

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6. Science Experiment: The Potato Density Test [17:00]

• Try This at Home: Experiment to test if potatoes sink or float, depending on their density.
  • “Place them in a jar of water...the less dense potatoes float, the more dense ones sink. You might be surprised to see a large potato float while a small one sinks.” (Trusty, [18:03])
  • “It just goes to show you, looks can be deceiving.” (Franny, [18:31])

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7. International Potato Dishes [18:43]

• Surprising Potato Foods:
  • Gnocchi: Italian dumplings made with flour and potatoes ([18:43])
    • “You might think [gnocchi] are pasta, but are actually made of a combination of flour and potatoes.” (Franny, [19:00])
  • Poutine: “A bed of fries smothered in cheese curds and gravy” from Canada. ([19:08])
    • “If you haven’t tried it, you should. It’s really, really good.” (Franny, [19:10])
  • Aligot: “Cheesiest, gooiest, stretchiest mashed potatoes on earth...as much cheese as potato in the recipe.” (Franny, [19:41])

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8. Potato Power – Making a Potato Battery [19:59]

• DIY Science Project: How to make a potato battery (with adult help)
  • Components: zinc (negative), copper (positive), wires, and a potato (electrolyte).
  • “The potato contains acid...when it flows through the copper and zinc, it'll create enough energy to power a small, simple device like a light bulb or a clock.” (Franny, [21:19])
  • Memorable Moment: “And then we'll touch the wire to the light bulb. Drum roll, please... Look at that. The light bulb went on. You made electricity from a potato.” ([21:51])
• Key Takeaway: “The humble potato is pretty incredible… might just be the most impressive vegetable in the world.” (Trusty, [21:59])

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Notable Quotes & Moments

• On Potato Variety: “That is a huge number of taters.” (Trusty, [08:26])
• On Nightshades: “In the case of a potato, the tuber is safe to eat, but not the rest of the plant.” (Franny, [11:27])
• On Cooking Types: “Being mealy or waxy has nothing to do with taste and everything to do with the potato's moisture and starch content.” (Franny, [14:29])
• On Potato Power: “Look at that. The light bulb went on. You made electricity from a potato.” (Trusty, [21:51])

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Timestamps for Important Segments

• [01:32] – Introduction at the sample station
• [07:46] – Where potatoes come from (Peru, domestication)
• [08:10] – Potato varieties trivia (over 5,000!)
• [09:10] – Potatoes’ arrival in Europe
• [10:01] – Scientific breakdown: tubers and nightshades
• [13:19] – Best uses and types of potatoes (mealy vs. waxy)
• [17:00] – Potatoes and density experiment (float/sink)
• [18:43] – International potato foods (gnocchi, poutine, aligot)
• [19:59] – Making a potato battery; potato-powered light bulb

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Conclusion

This episode of "Who Smarted?" turns a familiar food into a world of discovery, debunking myths and sharing quirky facts at every turn. Kids are encouraged to think scientifically (try a home experiment), appreciate global food culture, and marvel at one vegetable’s impact on the world—all with laughs and interactive questions along the way.

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Recap Quiz (Implicit; Not in transcript but consistent with show style)

• Where did the potato originate?
  Answer: Peru and parts of Bolivia
• How many varieties exist?
  Answer: Over 5,000
• What are the two main categories of potatoes for cooking?
  Answer: Mealy and waxy
• What science experiment can you try with potatoes at home?
  Answer: Testing their density (sink or float) and making a potato battery

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This episode is a delicious blend of science, history, and fun—making every listener just a bit smarter about one of the world’s most popular vegetables: the potato!

Transcript

[A]

Trainers.

[B]

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Free samples. Come try our Mac and Cheesy Bites

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Double Fudge mini brownies. Get your free samples. Jellied eels. Come try the finest jellied eels today only extra slimy.

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Yuck. Psst.

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Hey, smarty pants. I just love coming to the big box store on the weekend. You've got gigantic packages of everything you could ever want or need at discounted prices. A fun escalator just for your cart. But best of all, by far, are the free sample stations. With enough time and dedication, you could enjoy a hearty breakfast, lunch, and dinner just from free samples.

[B]

French fries. Come sample Franny's famous French fries now in Cajun pickle flavor.

[A]

Ooh, I gotta try some of those. Franny's French Fries. Yes, I made it just in time. The last sample before they have to cook a new batch.

[B]

Good morning, fry fan. Here you go. One free sample for you, hot and fresh off this tiny portable hot plate.

[A]

Thanks.

[B]

Oh, wow.

[A]

This might be one of the best fries I've ever tasted. And I've tasted quite a few fries from quite a few places in my day.

[B]

I believe every word you just said.

[A]

Oh, yeah. But isn't it amazing to think how something as simple as the potato gives us such a variety of things? There's mashed, baked, stuffed, and scalloped potatoes, potatoes au gratin, truffled potatoes, potato chips, sweet potato pies. French fries, of course.

[B]

And more. Yep. And not to mention batteries. Excuse me, you do know you can make a battery out of a potato, right?

[A]

Uh, I know you can make potato salad. Have you heard of this Potato battery, Smarty pants. I guess I need to start hanging out around more science fairs. But, you know, now that I think of it, I don't think I've ever stopped to give much thought to the humble potato.

[B]

Oh, I think about potatoes every day.

[A]

Great. Then you can help the smarty pants and I learn more about potatoes. Like where do potatoes come from and how many kinds are there? And how do you make a battery out of one?

[B]

Sure, I'm happy to help as soon as I dish out this last batch of Freddy fries, which shouldn't take more than 10 seconds or so.

[A]

Well, in that case, get ready to cook up another whiff of science and history on how smarted.

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Who's smart? Is it you? Is it me? Is it science or history? Listen up, everyone. We make smarting lots of fun, but who's smarted? We'll be back with more smarting after this quick ad break. Hey, homeschool parents. It's August, and somewhere in your house, there's probably a stack of new curriculum, a fresh notebook, and a kid who's still on summertime. And you. You're the one who gets to decide how this year goes. That's the homeschool parent. You already are. The one who starts strong. So here's how I'd start ixl. For so many of our writers and producers here at WhoSmarted, IXL has become learning home base. One place with personalized learning matched exactly to where your child is picking right back up where summer left off in math, language arts, and more. From pre K on up, kids get instant explanations and little wins that keep them going. And you get clear reports showing real Progress from day one. Parents, this is your confidence. Over 15 million students use IXL, and it's proven to boost achievement in all 50 states. Who smarted? Listeners get an exclusive 20% off a membership when you sign up today at ixl.com smarted that's ixl.com smarted for your exclusive 20% off. Start the year strong with IXL. Trainers.

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No, it's Lego Squirtle on a buggy.

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Yay.

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[B]

All over the world.

[A]

But where do they come from?

[B]

Originally, they came from South America. More specifically, Peru. And a teeny tiny part of Bolivia, too. It was there that potatoes were first domesticated over 7,000 years ago from one single species. But nowadays, we have lots of varieties of potato.

[A]

We sure do, Smartypants. How many varieties of potato do you think there are in the world today? Is it A, over 100 types, B, over 600 types, or C, over 5,000 types? If you said B, over 600 types, you're right. But only because over 5,000 types is more than 600. That's right. There are actually over 5,000 types of potatoes in the world, Franny. That is a huge number of taters.

[B]

It sure is. And the reason we have so many different kinds is because the potato has been selectively bred for thousands of years. That means that humans have combined many different varieties of potatoes to create lots of new ones.

[A]

And now Potatoes are one of the most common foods in the world. Almost every corner of the globe has potatoes in their cuisine. Not that globes have corners, you know what I mean?

[B]

Potatoes were first brought to Europe from South America by the Spanish in the 16th century. And let me tell you, trusty, the Europeans just loved them. And Europe is still super passionate about potatoes today. In fact, per capita, the European continent produces more potatoes than anywhere else in the world.

[A]

Whoa. Just so you know, per capita means per person. Hey, smartypants, the French term for potato is pommes de terre. So what do you think pommes de terre translates to? Is it a ground peanut, B, apple of the earth, or C, yellow turnip? If you said B, apple of the earth, you're right.

[B]

That's an interesting name. But, hey, potatoes are grown in the earth.

[A]

Which brings me to my next question. What exactly is a potato? Is it a vegetable, a grain? A fruit, an earth apple?

[B]

Oh, it's a vegetable, all right, but it's not your typical vegetable. It's a tuber. Whoa.

[A]

Tubular, man.

[B]

No, not tubular. Tuber. And it's also a nightshade. How cool is that? Whoa.

[A]

Whoa. Let's just slow it down, Franny, one weird word at a time, please. What, perchance, is a tuber?

[B]

Well, some plants have what's called a tuber. It's basically a storage organ for the rest of the plant. It's where all the nutrients are kept that give the plant energy and help it survive winter.

[A]

Okay, so in that case, true or false, a potato comes from a plant?

[B]

True, the potato grows underground, but it's part of a larger plant which has flowers and leaves and even tiny fruits. And the potato itself, the part that we eat is the tuber.

[A]

So what you're saying is that we're eating the best, most nutritious part of the plant?

[B]

Definitely. Not to mention the rest of the plant potatoes come from. Could kill you.

[A]

What?

[B]

Which brings us to the other thing a potato is. It's also a nightshade.

[A]

What's a nightshade? It sounds so spooky.

[B]

Oh, it is. A nightshade is a type of flowering plant that is often poisonous. In the case of a potato, the tuber is safe to eat, but not the rest of the plant. That's because the leaves and flowers of nightshade plants contain toxins called alkaloids. In small doses, some alkaloids can be helpful and are used in medicine. But depending on the alkaloid, they can also do lots of not great things, like dilate your pupils make you hallucinate. And since they're poisonous, some may even kill you.

[A]

Smarty pants. True or false? For centuries, the leaves and flowers of nightshades were used to make poison. If you said true, you're right.

[B]

But remember, not all alkaloids that come from nightshades are bad. For example, one type of alkaloid that isn't dangerous is the one that makes hot peppers. Well, hot.

[A]

So hot peppers are another type of nightshade?

[B]

Yep. And. And soar. Eggplants, tomatoes, regular peppers, and of course, potatoes. All night sheets.

[A]

Okay, so let's recap all these wacky words. The tuber is the potato itself, which stores all the nutrients for the rest of the plant, which is called a nightshade. A green, leafy, flowery, but poisonous monster.

[B]

You learn quickly, trusty.

[A]

Wow. I knew potatoes were versatile and delicious, but I had no idea how complex and spooky they were, too. But, Franny, can we get into the tasty aspects of potatoes, like how there's mashed and baked and fried, and oh, so many more?

[B]

For sure, potatoes are definitely one of the most versatile vegetables of all. It's why I love them so much. And it's also how I found my passion for french fries. Don't get me wrong, the potato is delicious no matter what you do to it. But in my opinion, fried is where it's at.

[A]

I'm more of a mashed kind of guy. Chet Nickerson here to say I prefer a potato knish, in case anyone was wondering.

[B]

But did you know that depending on what you're cooking, different potatoes are best suited for different things?

[A]

I did not know that. Did you know that, smarty pants? Nope. Most of them didn't know either.

[B]

Like I said, there's over 5,000 different types of potatoes in the world, but when you're cooking with them, they fall into two main categories. Mealy or waxy.

[A]

I gotta say, it's a good thing everyone knows how delicious potatoes are, because those two words sound kind of gross. Mealy. Waxy.

[B]

Yuck. What's wrong with being mealy or waxy?

[A]

Ah, stop saying it.

[B]

Relax, Trusty. Being mealy or waxy has nothing to do with taste and everything to do with the potatoes. Moisture and starch content. Mealy potatoes have high starch and low moisture content. These are potatoes like the russet or the Idaho potato. And they're great for baked potatoes, mashed potatoes, or french fries. And the reason is because the starch expands during cooking.

[A]

Does that mean they're fluffier?

[B]

It sure does. On the other hand, waxy potatoes have less starch and more moisture. That means they're nice and firm. Red potatoes, new potatoes, and Yukon gold potatoes all fall in this category. Waxy potatoes are great for boiling and roasting or for potato salads. That's because they're firm and hold their shape.

[A]

Okay, so mealy means high starch, low moisture, and fluffy. And waxy means low starch, high moisture, and firm.

[B]

Nailed it. You can also think of potatoes in terms of density. The fluffier ones are less density dance, and the firmer ones are more dense.

[A]

Ooh, smarty pants. Guess what? I know a fun experiment you can do at home to test the density of a potato. And I'm going to tell you all about it right after this quick break. And a word from our sponsors.

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Milk can't control where the ride goes. Hey, smarty pants. Trusty here. And I want to tell you about something that's going to make bedtime way more fun. Koala Moon. You know how much we love learning cool stuff together. Well, Koala Moon is packed with original bedtime stories and sleep meditations that deliver amazing life lessons just in a way that helps you drift off to Dreamland with over 700 stories featuring awesome characters like Coco the Koala and the Jupiter Twins. There's always something new to discover. Koala Moon has already helped improve over 50 million bedtimes, and I think it can help yours, too. So ask a grownup to search Koala Moon on your favorite podcast app so you can try it tonight. Now back to who smarted. Okay, smarty pants, how would you like to learn a quick, fun experiment to help you determine the density of a potato? And by its density, we're talking about how tightly packed together the potato is. Okay. First, you would have to gather a few different kinds of potatoes. Then, one at a time, you place them in a big jar or large bowl filled with water. The less dense potatoes will float to the top, and the more dense ones will sink. You might be surprised to see a large potato, like a russet, float while a smaller one, like a baby red potato, sinks. How funny is that?

[B]

It just goes to show you, looks can be deceiving.

[A]

Before, you said different potatoes are good for different preparations. But what are some yummy foods made with potatoes that the smarty pants might not even know about?

[B]

Oh, I can think of a few. For starters, one of my favorites is gnocchi. Gnocchi are dense little Italian dumplings that you might think are pasta, but are actually made of a combination of flour and potatoes.

[A]

Ooh, have you ever tried gnocchi, smarty pants? You eat it just like pasta in sauce. Nom, nom, nom, nom, nom. Delish.

[B]

Then there's poutine, which comes from the great white north Canada. Poutine is basically a bed of fries smothered in fresh cheese, curds, and gravy. If you haven't tried it, you should. It's really, really good.

[A]

Wait, fries, gravy, and cheese. What's not to love?

[B]

Another really cool, really delicious, potatoey food that a lot of smarty fans might not know about is something called Aligo.

[A]

Ali who?

[B]

Aligo. It's basically the cheesiest, gooiest, stretchiest mashed potatoes on earth. That's because there's about as much cheese as there is potato in the recipe. Plus lots of butter and cream to make it super velvety. Whoa.

[A]

That sounds incredible. I'll definitely have to give Aligo a try. Okay, Franny, I think that covers the food portion of potatoes for now. What I need to know about is what you mentioned earlier. You know, the potato battery. Come on. There is no way that's real.

[B]

Oh, trust him, my new friend. Not only is it real, but I can help you and the smarty pants make one. We just have to gather a couple of materials. Give me one second. Okay, that should be everything we need to make a potato battery. Wow.

[A]

Okay, let's give it a shot. As for all you smartypants listening who can't see what we're doing, just follow along as best you can as we describe it all to you. And just know you can find more detailed instructions and videos for potato battery online. Just make sure to get an adult's help. But I must say, this looks pretty simple.

[B]

It is. Basically, we have a piece of metal made of zinc, which is our negative charge, a piece of metal made of copper, which is our positive charge, some wires to connect the two, and of course, our Potato. Which is where the power comes from.

[A]

Potato power. But how smartypants do you know?

[B]

Here's how it works. The potato contains acid, and the acid acts as an electrolyte. When it flows through the copper and zinc, it'll create enough energy to power a space small, simple device like a light bulb or a clock.

[A]

I gotta see this.

[B]

We just have to connect everything, like so. And then we'll touch the wire to the light bulb. Drum roll, please.

[A]

Look at that. The light bulb went on. You made electricity from a potato.

[B]

And here you thought I just made french fries.

[A]

Wow. I gotta say, the hummel potato is pretty incredible. From the hills of Peru to the cheese and gravy soaked national dish of Canada to making your own electricity, potatoes might just be the most impressive vegetable in the world. Oh, but there's one other thing a potato can make.

[B]

What's that?

[A]

Trusty me hungry. Got any more free fry samples, Franny?

[B]

For you and everyone else in the store? Yes.

[A]

A big shout out to Elena in Port Republic, Maryland. Thanks for smarting with us. And we loved your note to us that said, I love science and I love that you talk about really cool stuff and people like mermaids. You are my favorite. I don't even mind listening to your episodes over and over again. Aw, thanks, smarty pants. This episode, Potatoes, was written by Phil Curly Fries Jeremy and voiced by Sheila Mashed Potatoes Morris, Adam Allgratin Davis and Jerry Colbert. Technical direction and sound design by Josh Hash Browns Hahn. Our associate producer is Max Crinklecut Comaski. The theme song is by Brian Spuds Suarez with lyrics written and performed by Adam Tex Davis. Who Smarted was created and produced by Adam Tex Davis and Jerry Colbert. This has been an Atomic Audio production. Too smart. Hey, smarty pants. Trusty here and I want to tell you about something that's going to make bedtime way more fun. Koala Moon. You know how much we love learning cool stuff together. Well, Koala Moon is packed with original bedtime stories and sleep meditations that deliver amazing life lessons just in a way that helps you drift off to Dreamland with over 700 stories featuring awesome characters like Coco the Koala and the Jupiter twins. There's always something new to discover. Koala Moon has already helped improve over 50 million bedtimes, and I think it can help yours too. So ask a grown up to search Koala Moon on your favorite podcast app so you can try it tonight.