No one knows the exact origin of the potato. It is believed that some form of potato was grown and even processed in 500 B.C. or earlier. The modern potato, now grown all over the world, was discovered in the 16th century by Spanish explorers in Peru. Soon after this, the potato was introduced to Spain and gradually to other European and Asian countries. Eventually, it made its way back across the Atlantic to North America.

The first record of potato production in Prince Edward Island comes from a 1771 report sent by the colonial governor to England. In the report, the year's potato crop is described as a "phenomenal success."

By 1790, Island farmers were exporting small quantities of potatoes to Nova Scotia and New Brunswick and, by 1830, to the West Indies. In fact, because of the nature of transportation at that time and the poor quality of roads, it was actually easier and cheaper for some farmers to ship their potatoes to the West Indies via some local port than to get them to market in Charlottetown.

Today, the potato is the world's fourth largest food crop. One reason for this popularity is its high food value — the potato can produce more food energy and protein per hectare than any other food crop except sugar and soybeans. Potatoes are economical and nutritious — they are high in nutrients, low in fat content, and contain a good balance of the eight essential amino acids in their protein.