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Capiro potatoes have a uniform size and are oblong to cylindrical in shape with a slightly flattened appearance. The semi-smooth skin is thin, brown, and firm with a few shallow eyes scattered across the surface. Underneath the surface, the flesh is dense, aqueous, and crisp with a cream-colored to pale yellow hue. When cooked, Capiro potatoes have a starchy consistency creating a fluffy and smooth texture and develop a mild, earthy flavor.
Capiro potatoes are available year-round.
Capiro potatoes, botanically a member of the Solanaceae or nightshade family, are native to South America and are grown in mountainous regions of Columbia and Peru. Cultivated mainly for commercial processing, Capiro potatoes are highly exported and are also known under the names Diacol Capiro and R-12 Nera. Outside of processing and exporting, Capiro potatoes are a rare variety to find, favored by local South American communities for their mild flavor and soft, fluffy texture.
Capiro potatoes contain some vitamin C, potassium, magnesium, iron, and fiber.
Capiro potatoes are generally used for commercial processing, made into frozen food items, but they are also suitable for boiling, frying, and baking. The potato’s starchy consistency can help thicken soups and stews, and the skin can be kept on in the cooking process to add nutrients and flavor. Capiro potatoes can also be made into French fries, which is a common cooking method in Peru to serve with roasted meats, or they can be baked whole and served as a filling side dish. Capiro potatoes pair well with corn, beans, bell peppers, chiles, meats such as pork, beef, poultry, and lamb, quinoa, and rice. The tubers will keep 3-5 weeks when stored in a cool, dry, and dark place.
Capiro potatoes were considered somewhat of an experimental variety to help increase agricultural revenue in South America. Potato cultivation has struggled in the past few decades in countries such as Peru and Colombia due to a high number of farmers planting their crops simultaneously, creating a surplus of potatoes. This, in turn, drives down the price and creates an uneven product flow throughout the year. In Colombia, Capiro potatoes were planted by third-party companies to help educate farmers on farming for commercial export and processing. This helped create a new revenue stream for farmers beyond fresh tuber sales and developed a new schedule for farmers to plant and harvest to meet commercial demands. Today Capiro potatoes are still used on a small scale but have been overshadowed by newer varieties that are more resistant to blight.
Capiro potatoes are believed to be native to Columbia and were developed by the Colombian Agricultural Institute or ICA. The tubers were released to the market in 1968 and can be found at local markets in Colombia, Peru, Venezuela, and Ecuador.
Recipes that include Capiro Potatoes. One is easiest, three is harder.
|The Kitchen is My Playground||Kielbasa Potato Soup|
|Cooking LSL||Easy Lentil Potato Soup|
|Kristine's Kitchen||Best Creamy Potato Soup|