Camotillo Potatoes
Estimated Inventory, lb : 0
Description/Taste
Camotillo potatoes are generally small, averaging 3 to 5 centimeters in diameter and 8 to 10 centimeters in length, and have an elongated, oblong to obovate shape with blunt, curved ends. The tubers are often sold in markets covered in a layer of brown clay and have an irregular shape with some lumps, indents, and grooves. Once washed, Camotillo potatoes range in color from purple-red, red, to red-pink, and the skin is semi-thin, taut, and lightly textured, covered in spots of brown markings. Underneath the surface, the cream-colored to yellow flesh is high in dry matter. When cooked, the flesh develops a dense, fine-grained, and creamy consistency. Cooked Camotillo potatoes have a rich, buttery, subtly sweet, and earthy taste.
Seasons/Availability
Camotillo potatoes are typically harvested at the beginning of the dry season, spanning from mid-May through June.
Current Facts
Camotillo potatoes, botanically classified as Solanum tuberosum, are a category of Peruvian tubers belonging to the Solanaceae or nightshade family. It is important to note that Camotillo potatoes are a general descriptor for several varieties similar in appearance and flavor. Varieties of Camotillo potatoes include Puka Camotillo, Camotillo Negro, Camotillo Rojo, Guindo Camotillo, China Camotillo, Azul Camotillo, Camotillo Morado, and Suytu Camotillo. The name Camotillo is used as a catch-all term for varieties sold in commercial markets to simplify the buying process. Camotillo potatoes are also known as a native potato to Peru and are grown in the Andean highlands. The various Camotillo varieties, in general, are valued for their fast-growing nature, producing 12 to 20 tubers per plant, and have a subtly sweet, rich, and earthy flavor. In their growing regions, Camotillo potatoes are produced for home use and are used as a source of income. The tubers are sold to other markets throughout Peru and are also used in various trades for other goods, such as tropical fruits. Camotillo potatoes are grown in mixed fields called chaqru in Quechua or are sown individually to create varied options for commercial markets. The tubers are prevalent throughout Peru and are sold as an everyday culinary ingredient.
Nutritional Value
Camotillo potatoes have not been extensively studied for their nutritional properties. In regional potato catalogs, the variety has been noted as a source of potassium to balance fluid levels within the body, calcium to build strong bones and teeth, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. The tubers also provide vitamin C to strengthen the immune system, fiber to regulate the digestive tract, phosphorus to repair tissues, and zinc to protect the body against viruses and bacteria.
Applications
Camotillo potatoes have a rich, subtly sweet, and earthy taste suited for cooked preparations. The tubers are favored for their short cooking times, and the skin can be eaten with the flesh. Camotillo potatoes also absorb less oil than other potatoes, allowing them to develop a crisp consistency when fried. Camotillo potatoes are popularly simmered into soups, stews, and chowders or cooked and blended into purees. The tubers are also parboiled and served with queso Andino, a salty, creamy Andean cheese, added to various porridges and puddings, or cooked and mashed. In the highlands of Peru, Camotillo potatoes are baked or boiled and served with spices and herbs as a filling side dish. They are also used to make chuño, freeze-dried potatoes that can be stored for extended periods. In city markets, Camotillo potatoes are used as an everyday ingredient and can be utilized in preparations, calling for potatoes with higher dry matter. Camotillo potatoes pair well with meats such as veal, poultry, beef, and pork, peppers, legumes, tomatoes, corn, and herbs, including huacatay, parsley, cilantro, and oregano. The tubers are eaten relatively soon after harvest as the starches in the flesh degrade over time, but Camotillo potatoes can also be stored for 2 to 6 months in a cool, dry, and dark location.
Ethnic/Cultural Info
Camotillo potatoes are traditionally cooked in an underground oven in an ancient Peruvian ritual known as pachamanca. The practice of baking items in an underground oven dates back thousands of years, and the name pachamanca is derived from the Quechua words “pacha,” meaning “earth,” and “manca,” meaning “cook pot.” Pachamanca is intertwined with honoring Pachamama, the Andean deity also known as “Mother Earth.” Pachamama provides food from the earth for human survival, and the ritual of pachamanca honors the deity's gifts, sometimes called “ayni” or an act of reciprocity. During pachamanca, vegetables such as corn, potatoes, and peppers are placed with meats in a huatia, an underground oven. The mixture of vegetables and meats is said to represent the bounty of the earth’s gifts, and the items are spread on top of stones that have been heated. The entire pit is covered in chincho and banana leaves and then topped with soil to help keep the heat inside the pit. The ingredients inside the pit are left to cook for around an hour, and during the cooking time, attendees pass the time socializing as a communal process to bring people together. In the modern day, pachamanca is a celebratory dish served during special occasions, and the cooked vegetables and meats are infused with smokey and earthy flavors. The foods are believed to have absorbed energy from the earth and are treasured during consumption as a gift from Mother Earth. Camotillo potatoes are a common variety cooked in pachamanca as they cook quickly and have a sweet taste that complements the smokey flavors acquired during the cooking process. The variety also has a floury texture, pairing well as a filling side to the roasted meats.
Geography/History
Camotillo potatoes are native to the highland regions of the Andes Mountains, typically growing in regions from 2,800 to 4,200 meters above sea level. The name Camotillo is a general category for several varieties of native Peruvian potatoes with similar shapes, flavors, and textures, and much of the history is unknown as little written records were used in ancient times. It is believed that Camotillo potatoes were once used as items for barter and trade with other communities outside of the Andes within Peru. Camotillo potatoes have remained a favored tuber throughout the Andes and are grown in individual plantings or sown with other potato types in mixed fields. Today, Camotillo potatoes are primarily grown in the departments of Huancavelica, Pasco, and Junín and are also planted on a smaller scale in Cusco, Ayacucho, Huanuco, and Apurimac. The tubers are sold throughout their growing regions and are also transported to commercial markets throughout Peru for culinary use. The Camotillo potatoes featured in the photograph above were sourced through markets in the districts of Surquillo and Miraflores in Lima, Peru.
