Beso de Novia Potatoes
Estimated Inventory, lb : 0
Description/Taste
Beso de Novia potatoes vary in size and shape depending on growing conditions. They are generally a smaller varietal with an elongated, oblong to cylindrical shape with blunt, curved ends. The tuber’s skin is typically light brown and sometimes covered in light pink spots. It is important to note that Beso de Novia potatoes are often coated in a layer of soil in markets, giving them a dark brown appearance. Once washed, the skin is lighter and speckled with dark brown spots. The surface is also covered in shallow, superficial eyes and has a rough, taut, and textured feel. Underneath the surface, the flesh is dense, firm, sandy, and slippery when raw, developing a softer, floury, and fluffy consistency when cooked. The variety is known for its high starch content and distinct coloring, showcasing cream-colored hues with red-pink accents. The amount of pigment in the flesh varies in each tuber, and some may be only lightly marbled, while others can be primarily colored in a vascular ring. Beso de Novia potatoes are edible once cooked and have a mild, earthy, and subtly sweet taste.
Seasons/Availability
Beso de Novia potatoes are available year-round.
Current Facts
Beso de Novia potatoes, botanically classified as Solanum tuberosum, are a Peruvian variety belonging to the Solanaceae or nightshade family. The pigmented tubers are a type of native potato, also known as papas nativas in Peru, and are valued for their unusual coloring, smaller size, and dry matter content, leading the potatoes to develop a floury consistency in culinary dishes. The name Beso de Novia translates from Spanish to mean “bride’s kiss” or “kiss of the bride.” This moniker is derived from the potato’s flesh when cut horizontally. A red-pink ring inside of the flesh is often similar in appearance to a kiss mark. Beso de Novia potatoes are typically grown in the Andes mountains, producing around sixteen tubers per plant. The variety was once a specialty cultivar localized to its growing regions, but through biodiversity seed fairs, exhibitions, and potato-centric celebrations, Beso de Novia potatoes have increased and expanded in production as a native potato for possible commercialization. Beso de Novia potatoes are versatile and used in a wide array of cooked culinary preparations.
Nutritional Value
Beso de Novia potatoes have not been extensively studied for their nutritional properties. In general, potatoes are a source of vitamin C to strengthen the immune system, potassium to balance fluid levels, calcium to protect bones and teeth, and fiber to regulate the digestive tract. They also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, phosphorus to repair tissues, and other nutrients, including folate, manganese, vitamin K, and zinc.
Applications
Beso de Novia potatoes have an earthy, subtly sweet, and neutral taste suited for cooked preparations. The variety is valued for its cream and red-pink flesh coloring and is prepared using specific cooking styles to highlight this trait. Beso de Novia potatoes are popularly sliced and fried into chips, retaining their red coloring, or roasted and served as a side dish. In the Andes regions, Beso de Novia potatoes are used in pachamanca, a style of cooking using an underground oven filled with hot stones. The variety also has a high dry matter content, leading it to be cooked and added to salads such as hapchi, a traditional salad of Ayacucho, or boiled, sometimes bursting from the skins. Beso de Novia potatoes are added to soups, including uman and pushla, or they are pureed and used as a thick base layer. The tubers also have a sweeter taste, allowing them to be incorporated into select baked goods and cakes. Beso de Novia potatoes pair well with peanuts, corn, legumes, tomatoes, squash, meats such as pork, poultry, and beef, seafood including octopus, scallops, white fish, and prawns, hardboiled eggs, and rice. Whole, unwashed Beso de Novia potatoes will keep for several weeks when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Beso de Novia potatoes are mainly cultivated in Ayacucho, Peru, a region known for its agriculture. Ancient terraces, known as andenes, can be seen in the area, once built by the Wari Empire, dating back to pre-Columbian times, even before the creation of the Inca Empire. Mountainous regions of the Andes traditionally feature steep sloping land and valleys, making it challenging to grow crops. It is thought the terraces may have been built sometime during the 6th century CE and were built with platforms and stone walls filled with various layers of soil and other materials to provide a microclimate suitable for cultivation. These platforms also prevented erosion, captured water, and protected against frost damage. It is unknown what crops were grown on these platforms, but potatoes are hypothesized to have been one of the ancient crops cultivated on andenes along with corn. In Ayacucho, potatoes, including Beso de Novia, are also used in variations of traditional recipes of the region, such as puca picante and cuy chactado. Puca picante is notable for its bright red coloring, created from a sauce of beetroot and panca chile peppers tossed with potatoes, peanuts, aromatics, spices, and meats. The dish is typically served during Easter and other religious celebrations. Cuy chactado is another signature dish of Ayacucho and is comprised of fried guinea pig served with potatoes, a spicy sauce, corn, and other vegetables. Guinea pig has historically been served for special occasions and has been utilized as a source of protein in Andean regions for thousands of years. The dish is still prevalent in the modern day and potatoes act as a filling side dish to the crispy meat.
Geography/History
Beso de Novia potatoes are native to South America and are thought to be descendants of wild varieties that grew naturally throughout the highlands of the Andes mountains. Much of the history of the variety is unknown, as little written records were left before the arrival of the Spanish, but it is believed that Beso de Novia potatoes are one of the traditional cultivars labeled as native potatoes in the highlands. Potatoes are thought to have been first domesticated over 10,000 years ago in the Andes mountains, and the oldest archeological findings were sourced from areas around Lake Titicaca. Over time, potatoes were selectively bred for improved flavor, texture, and cultivation characteristics, eventually becoming one of the most essential crops within the Andes. Beso de Novia potatoes were once a rare variety growing at high elevations from 3,500 to 4,000 meters above sea level. Today, the variety is increasing in production as native potato varieties have been promoted and utilized for commercial processing. Beso de Novia potatoes thrive in the regions of Ayacucho and Apurimac in Peru and are also cultivated in Colombia. The tubers are sold through local markets and are shipped to grocers in larger cities, including Lima. The Beso de Novia potatoes featured in the photograph above were sourced through markets in Lima, Peru.
