Cocktail Negra Potatoes
Estimated Inventory, lb : 0
Description/Taste
Cocktail Negra potatoes are small in size, averaging 1 to 4 centimeters in diameter and 2 to 5 centimeters in length, and have a round, elongated, or oblong shape with curved, blunt ends. Some of the tubers, with various grooves and indents created from their growing conditions, may be more irregular in shape than others. Cocktail Negra potatoes are often sold in markets still covered in soil, giving them a brown-grey hue. Once washed, the tubers range in color from purple, light brown, dark brown, to purple, almost black, and the skin is thin, taut, and relatively smooth, occasionally covered in raised markings and lightly textured patches. The skin is also enveloped in a few medium-set eyes, giving the tubers divots on the surface. Underneath the skin, the yellow flesh is dense, firm, and slippery when raw, becoming tender, soft, sandy, floury when cooked. Cocktail Negra potatoes are not edible raw and must be cooked, showcasing a mild, buttery, subtly sweet, mild, and earthy taste.
Seasons/Availability
Cocktail Negra potatoes are available year-round.
Current Facts
Cocktail Negra potatoes, botanically classified as Solanum tuberosum, is a term used to describe potatoes that are small in size, belonging to the Solanaceae or nightshade family. Historically, Negra potatoes are a type of ancestral variety, also known as a native potato or papa nativa, grown throughout high elevations in the Andean regions of Peru. Cocktail Negra potatoes are small-sized Negra potatoes that have been gathered to create a uniform grouping of culinary tubers. Cocktail is a general label for commercial markets and often has different connotations, depending on the grower and company promoting the item. Cocktail Negra potatoes are packaged as an individual variety and are marketed as an everyday culinary ingredient. The tubers can be cooked whole and develop a tender, floury texture. Cocktail Negra potatoes are primarily sold under this descriptor in commercial markets and are favored for their fast-cooking nature in savory, cooked preparations.
Nutritional Value
Cocktail Negra potatoes have not been studied for their nutritional properties. Like other native potatoes grown in Peru, Negra potatoes may be a source of calcium to build strong bones and teeth, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system. Potatoes also provide potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, phosphorus to repair tissues, magnesium to control nerve functions, and other nutrients, including zinc, manganese, folate, and vitamin K.
Applications
Cocktail Negra potatoes have a mild, earthy, and subtly sweet taste suited for cooked preparations. The petite tubers are favored for their size, allowing them to be easily prepared and cooked whole. Cocktail Negra potatoes also have a shorter cooking time than their full-sized counterparts. The tubers are versatile and can be used in traditional Peruvian dishes or modern recipes. Cocktail Negra potatoes can be cooked and mashed, roasted, or boiled and served as a simple side with fresh herbs. The tubers can also be added to soup, chowders, and stews and are sometimes used in Peruvian recipes such as picante de carne and locro. Cocktail Negra potatoes are used in any preparation calling for Negra potatoes. The variety can be mashed and used in papa rellena, a favorite stuffed potato dish in Lima, or the tubers can be used in casseroles, purees, or as a side to roasted meats. Cocktail Negra potatoes pair well with spices such as turmeric, cumin, and paprika, aromatics including garlic, red onions, and chile peppers, herbs such as mint, parsley, and cilantro, peas, carrots, corn, and tomatoes. Whole, unwashed Cocktail Negra potatoes have a shorter shelf life than the standard tubers and are eaten relatively soon after harvest. The tubers will keep in a cool and dry location for a few weeks, but the starches in the flesh degrade over time.
Ethnic/Cultural Info
Native potato varieties from the Andean regions of Peru are an essential culinary ingredient in traditional dishes prepared at picanterías. Arequipa, a city in southern Peru, is the site of origin for picanterías, which are local eateries and gathering places within communities. Picanterías arose from chicherías, spots to drink chicha, a fermented corn beverage. These food and drink spots were often built into people’s homes and were situated in main eating areas, patios, and kitchens. As chicherías increased in popularity, their food menus expanded, creating picanterías. There are many picanterías found throughout Arequipa, and the idea of these establishments spread throughout communities in Peru. Picanterías typically serve meals at lunch and focus on only traditional Peruvian dishes. These dishes frequently incorporate potatoes as a base ingredient, especially in soups and stews. Negra potatoes are one of the many native potato varieties used in various Peruvian meals, and in Arequipa, it is common to see potatoes used in hearty soups and stews such as cau cau, picante de carne, and chupes de camarones served at picanterías. The word chupe is thought to be derived from the Quechua word “chupi,” meaning “soup,” but some historians also believe it stemmed from a dish called chuwa misa, meaning “deep bowl.” Chupe de camarones is a mixed dish with several cultural influences that evolved over time to include prawns or shrimp, potatoes, vegetables, eggs, herbs, and milk. In 2014, picanterías in Arequipa were declared a National Cultural Heritage by the Peruvian Ministry of Culture, and later, in 2020, the city was noted by UNESCO for its rich gastronomic heritage.
Geography/History
Cocktail Negra potatoes are native to South America and are 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 Negra potatoes, in general, is unknown, but it is believed they are one of the traditional cultivars called native potatoes in Peruvian agriculture. Negra potatoes are typically grown at high elevations and are mainly localized to their native growing regions. Cocktail Negra 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 Negra potatoes are sold in commercial markets throughout Peru for culinary use. The Cocktail Negra potatoes featured in the photograph above were sourced through markets in the district of Miraflores in Lima, Peru.
