Cocktail Amarilla Tumbay Potatoes
Estimated Inventory, lb : 0
Description/Taste
Cocktail Amarilla Tumbay potatoes vary in size and shape, depending on growing conditions, and generally average 1 to 4 centimeters in diameter and 2 to 6 centimeters in length. The tubers sometimes showcase an irregular appearance, created from the indentations of deep-set eyes, and are also round to oval with a slightly flattened nature. Cocktail Amarilla Tumbay potatoes are often sold in markets coated in a layer of soil, giving the tubers a dusty, brown-grey appearance. Once washed, the skin reveals shades of golden yellow-brown with dark brown markings. The deep-set eyes also have a dark brown coloring. The semi-thin skin is smooth, taut, and lightly textured. Underneath the surface, the rich, golden-yellow flesh is dense, firm, and slippery when raw, becoming soft, tender, and grainy when cooked. Cocktail Amarilla Tumbay potatoes have a high dry matter content and remain somewhat firm and creamy when cooked correctly. The variety is only edible cooked and has an earthy, subtly sweet, nutty, and faintly herbal flavor.
Seasons/Availability
Cocktail Amarilla Tumbay potatoes are available year-round, with a peak harvest from May through July.
Current Facts
Cocktail Amarilla Tumbay potatoes, botanically classified as Solanum tuberosum, is a term used to describe small potatoes belonging to the Solanaceae or nightshade family. Cocktail is a general label created for commercial markets and often has different connotations, depending on the grower and company promoting the item. In Peru, cocktail is used to describe potatoes that are selected for their small size and are grouped with similarly sized tubers. Cocktail Amarilla Tumbay potatoes are petite versions of the well-known, native, yellow-fleshed tuber. Amarilla Tumbay potatoes are an ancestral variety that has remained mostly localized to Peru, but the variety has recently been increasing in notoriety as a commercial cultivar in South America. The variety has also won awards abroad for its flavor in various potato competitions, including the Potato Exhibition in Crevan, France, in 1993, making it a choice selection for commercial production. Cocktail Amarilla Tumbay potatoes are a modern method of selling tubers in commercial markets, and they are packaged as an individual variety. The tubers can be cooked whole and are savored for their texture and nutty, earthy flavor. Cocktail Amarilla Tumbay potatoes are favored for their fast-cooking nature and versatility in a wide array of savory, cooked preparations.
Nutritional Value
Cocktail Amarilla Tumbay potatoes have not been studied for their nutritional content. Yellow-fleshed potatoes, in general, may be a source of fiber to regulate the digestive tract, phosphorus to repair tissues, magnesium to control nerve functions, zinc to help the body fight off viruses and bacteria, and vitamin C to strengthen the overall immune system. Potatoes also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to protect bones and teeth, potassium to balance the fluid levels within the body, and manganese to build connective tissues.
Applications
Cocktail Amarilla Tumbay potatoes have an earthy, subtly sweet, and nutty taste suited for cooked preparations. The petite tubers are favored for their size, allowing them to be easily prepared and cooked whole. Cocktail Amarilla Tumbay potatoes have a shorter cooking time than their full-sized counterparts, and the flesh becomes a golden yellow hue when cooked, resembling the color of egg yolks. In some regions of Peru, Amarilla Tumbay potatoes are nicknamed “egg potato” or “papa huevo” for their rich yellow coloring. Cocktail Amarilla Tumbay potatoes are popularly added to chowders, soups, braises, and stews. The tubers are also roasted, boiled, or steamed as a simple side dish, and once cooked, they can be tossed with fresh herbs and salt for enhanced flavoring. One of the unique aspects of cocktail potatoes is their ability to be used in traditional and modern recipes. The small potatoes can be incorporated into papa a la huancaina, a Peruvian dish of boiled tubers covered in melted cheese, or sliced in half and stir-fried into lomo saltado, a Peruvian and Chinese fusion dish. Cocktail Amarilla Tumbay potatoes can also be cooked and pureed as a base layer for roasted meat dishes or added to potato salads. In Huánuco, Amarilla Tumbay potatoes are famously cooked in underground ovens in a process known as pachamanca. The region of Huánuco incorporates a local herb called chincho into the cooking process, giving the tubers and meats a distinct, fresh, and herbal flavoring. Cocktail Amarilla Tumbay potatoes pair well with spices such as paprika, cumin, and garlic powder, herbs including huacatay, chincho, and parsley, and meats such as veal, pork, poultry, beef, and cuy, a traditional meat of the Andes. Whole, unwashed Cocktail Amarilla Tumbay potatoes will keep for several weeks when stored in a cool and dry location. It is recommended that the tubers be consumed immediately for the best quality and flavor.
Ethnic/Cultural Info
Huánuco is a region in central Peru known for potato cultivation. The region produces over four hundred varieties annually and is revered as a rich site for potato diversity. Within Huánuco’s production of potatoes, the majority of commercial fields grow Amarilla Tumbay potatoes, as they are a popular variety transported to markets in Lima. Amarilla Tumbay potatoes are thought to have been grown in this region since ancient times, and the tubers have become deeply intertwined into Huánuco’s gastronomic heritage. One notable dish from Huánuco, called caldo verde or caldo verde huanuqueño, dates back to colonial times. The name of the dish roughly translates from Spanish to mean “green soup” and is comprised of a blend of herbs with medicinal properties. Caldo verde will vary in ingredients, depending on the region, but most recipes call for chincho, cilantro, rue, muña, and yerba buena. The dish is also seasoned with salt and garlic. In other variations, ingredients such as potatoes, cheese, or fried eggs are added and served with bread. Potatoes are customarily sliced into smaller pieces, but cocktail tubers could be used whole due to their petite nature. Caldo verde is favored as a meal to ward off colds and sickness and is sometimes consumed for breakfast to warm the body.
Geography/History
Cocktail Amarilla Tumbay 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. The petite tubers are picked from larger harvests as a specialty grouping of small-sized tubers sold in commercial markets under the cocktail name. Much of the history of Amarilla Tumbay potatoes, in general, is unknown, but it is believed they are one of the traditional cultivars called native potatoes in Peruvian agriculture. Amarilla Tumbay potatoes are thought to be native to central Peru and have been cultivated since pre-Columbian times. Today, Amarilla Tumbay potatoes are prevalent in the Peruvian regions of Huánuco, Huancavelica, Apurimac, Pasco, and Junín and grow in elevations from 2,800 to 3,800 meters above sea level. Cocktail Amarilla Tumbay potatoes are promoted as a modern method to sell native potatoes and are advertised for their size, flavor, texture, and ease of preparation. Today, Cocktail Amarilla Tumbay potatoes are sold in commercial markets throughout Peru for culinary use. The Cocktail Amarilla Tumbay potatoes featured in the photograph above were sourced through markets in the district of Miraflores in Lima, Peru.
