Vegetables
An oval brown-skinned potato tuber with shallow eyes and pale starchy flesh.
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Name in Cantonese (Jyutping): syu4 zai2 No Cantonese voice on this device
A potato is a tuber with eyes and uniformly pale starchy flesh, unlike the usually more elongated, pointed sweet potato.
Look for a firm tuber, thin tan-brown skin and scattered shallow eyes.
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Potato has distinct eyes and pale starchy flesh; sweet potato is often tapered and differently coloured inside. Taro has fibrous ringed skin and may show purple flecks when cut; sweet potato is often tapered, with skin and flesh colours that vary by variety.
Use in a recipe that specifically calls for potato; this page is for identification.
Peel before cooking and cut away damaged, rotten, green or sprouted parts; discard the whole potato when in doubt.
Store in a cool, dry and dark place, avoid prolonged storage, and do not refrigerate.
Use the Hong Kong name and choose intact potatoes without cuts, bruises or rotten parts.
唔該要薯仔，俾我睇清楚先。The employer wants Potato and asks for it to be checked before purchase.
唔該要薯仔，俾我睇清楚先。Meaning: Potato, please. Let me look at it carefully first.
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