Potatoes, first cultivated in the Andes of South America 2,000 years ago, are a major food crop with a 15 times greater yield than cereals. They offer more energy, protein, and amino acid lysine than other single food crops. Potatoes grow well in various climates and soil types but are sensitive to aeration and drainage. They are essential for nutrition as they are low in salt, fiber, and vitamins B, C, and B. 72% of potatoes are used as food, vegetables, wafers, mashed potatoes, chips, soups, and fuel for alcohol. The potato crop is prone to numerous biotic and abiotic illnesses, including salt, high temperatures, acidic pH, and zinc shortage. Excessive nitrogen application reduces starch content, postpones maturity, and increases the risk of peeling and bruising during harvest. Low fertility or water stress may make potato crops more vulnerable to certain illnesses. Most damaging potato crop diseases are leaf roll, ring rot, and late blight, which can completely destroy a crop if not controlled. Fungal diseases, such as common scab, black scuf, dry rot, and wilting, contribute to yield losses.