Introducing: The Food Chain - Rethinking the potato

The potato, long dismissed as a stodgy carb, is undergoing a global renaissance—from high-end restaurants to scientific research—despite a history of stigma and near-extinction. In this episode of The Food Chain, BBC journalist Ruth Alexander traces the potato’s journey from its ancient origins in the Andes, where a chance genetic hybridization between a tomato ancestor and a wild tuber-forming plant birthed the modern potato, to its conquest of Europe after being smuggled by Spanish conquistadores. Once scorned as pig food, it fueled population growth and economic development—until the low-carb diet craze painted it as unhealthy. Now, thanks to a savvy rebranding campaign by Potatoes USA and growing scientific evidence, the potato is being reclaimed as a nutritious, versatile staple. Dietitian Candida Ribello reveals that potatoes, when prepared healthily, are low in energy density, rich in fiber and potassium, and don’t cause weight gain or type 2 diabetes—especially when cooled after cooking, which creates resistant starch. Meanwhile, in Peru, farmers maintain up to 500 native varieties, seeing the potato not just as food but as cultural heritage. Yet a quiet crisis looms: younger generations are abandoning farming, threatening the very biodiversity that could save the crop from future pandemics. The episode ends with a powerful message: the potato is far from being fully understood—and its future may depend on how we value its diversity.