Blanca Potatoes
Estimated Inventory, lb : 0
Description/Taste
Blanca potatoes vary in size, depending on the variety and growing conditions, and mostly have a uniform, large, ovate, oval, or oblong, flattened shape with curved edges. Blanca potatoes are often covered in patches of clay or soil when sold in local markets. Once washed, the soil is removed, revealing thin, light brown, ivory, to pink skin. The skin is primarily taut, firm, and textured, enveloped in dark brown-black tiny spots, flecks, and small holes. There are also a few shallow eyes scattered across the surface. These eyes are mostly shallow and do not affect the overall shape of the tuber. Underneath the surface, the flesh ranges in color from cream, almost white, to ivory shades. The flesh is dense, slippery, and grainy when raw, becoming fluffy, tender, and slightly creamy but retaining a firm nature when cooked. Blanca potatoes have a moderate starch and moisture content, allowing them to develop a versatile consistency for culinary preparations. Blanca potatoes are edible once cooked and have a mild, neutral, subtly sweet, and lightly earthy taste.
Seasons/Availability
Blanca potatoes are available year-round.
Current Facts
Blanca potatoes, botanically classified as Solanum tuberosum, are a category of tubers belonging to the Solanaceae or nightshade family. The name Blanca refers to the potato’s white-hued flesh, and many varieties are sold under this catch-all term to simplify the buying process in consumer markets. Blanca potatoes are one of Peru's most commercially grown, sold, and consumed potato categories. Popular Blanca varieties include Huayro, Yungay, Auquin, Hualash, Renaissance, Yunchu Waqachi, Perichol, and Tomasa potatoes. Since their rise to widespread cultivation, there has been some discrepancy around using the general name. It was realized that some vendors were broadening the term and marketing pale yellow-fleshed tubers under the Blanca name to increase sales. Despite this controversy, Blanca potatoes have remained a staple culinary ingredient and are purchased by chefs and home cooks. Blanca potatoes are considered all-purpose varieties in commercial markets. The tubers typically have a neutral but rich flavor, allowing them to be used in various savory, cooked preparations.
Nutritional Value
Blanca potatoes have not been extensively studied for their nutritional properties, and each variety will vary in its vitamin and mineral content. White potatoes, in general, may be a source of fiber to regulate the digestive tract, magnesium to control nerve functions, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system. White potatoes may also provide some manganese to form connective tissues, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, folate to help break down certain amino acids, phosphorus to build bones and teeth, and other nutrients, including low amounts of calcium, vitamin K, and zinc.
Applications
Blanca potatoes have a mild, earthy, and neutral taste suited for cooked preparations. Each individual variety will have a slightly different flavor and texture, but one common trait between tubers within the Blanca potatoes category is their ability to hold their shape when cooked. Blanca potatoes retain a slightly firm nature, allowing them to be used in soups, stews, and chowders. Potatoes are notably incorporated into cau cau, a Peruvian stew typically served over rice. Blanca potatoes are also used in aji de gallina, a thick and creamy mixture of shredded meat and potatoes in a sauce over rice. Aji de gallina is considered a comfort food standard for hearty meals. Blanca potatoes hold their shape well in stir-fries and can be boiled and mashed as a fluffy side dish. The tubers can also be steamed and served with fresh herbs and salt, boiled, sliced, and smothered in fragrant sauces like the dish papa a la huancaina, or sliced and fried. Blanca potatoes pair well with aji amarillo chile peppers, corn, squash, legumes, tomatoes, carrots, yucca, artichokes, herbs such as bay leaves, oregano, cilantro, and parsley, seafood including shrimp, scallops, and fish, and meats such as pork, beef, and poultry. Whole, unwashed Blanca potatoes will keep for several months when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Blanca potatoes are often used to make crisp, fluffy French fries served in Lomo Saltado, one of Peru's most popular fusion dishes. Lomo Saltado is a mixture of Chinese and Peruvian culinary influences and dates back to the 19th century. In the mid to late 19th century, Chinese immigrants settled in Peru to work in the mines and railroads. A large population settled in Lima, and culinary traditions became intertwined as they were immersed in Peruvian culture. Lomo Saltado uses the Chinese art of stir-frying in a wok and utilizes local Peruvian ingredients. It is rumored that the recipe was developed on the streets of Lima and quickly rose in popularity, expanding its presence to restaurants and home kitchens. The dish became a blend of salty, savory, and umami flavors and is a stir-fry of beef, bell peppers, onions, and tomatoes in a sauce of garlic, spices, vinegar, and soy sauce. Once the flavors and ingredients have caramelized and thickened, the mixture is popularly served with white rice and French fries, two side dishes symbolic of Peru and China. In the modern day, Lomo Saltado is one of the most popular dishes served in Lima and is unofficially considered Peru’s second national dish behind ceviche.
Geography/History
Blanca potatoes are descendants of wild varieties found in highland regions of the Andes Mountains. It is important to note that Blanca potatoes are a general descriptor for several varieties of Peruvian potatoes grown throughout the coastal and mountainous regions. Each individual variety within Blanca potatoes will have its own site of origin, and potatoes, in general, were first domesticated over 10,000 years ago in the Andes mountains. Over time, potatoes were selectively bred for improved flavor, texture, and cultivation characteristics, eventually becoming one of the most essential crops within the Andes. Blanca potatoes are white-fleshed varieties that have become some of Peru's most commercially cultivated types. The tubers are prevalent in local markets and large grocers and are promoted through agricultural fairs in Peru for their versatility. Today, Blanca potatoes are grown in the coastal regions of Peru, locations where native types of tubers are typically not planted. Growers in the coastal areas mostly plant Única, Yungay, and Canchán varieties and partner with companies to sell Blanca potatoes for processing and fresh purposes. Other varieties of Blanca potatoes are also cultivated in the mountainous regions of the Andes, where traditional potatoes are grown. Blanca potatoes are grown in the regions of Arequipa, Huánuco, Ambo, Pasco, Majes, Junín, Pachitea, and Huancavelica and are sold nationwide in fresh markets. The Blanca potatoes featured in the photograph above were sourced through markets in Lima, Peru.
