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Huayro potatoes are medium to large in size and are oblong and cylindrical in shape with a few lumpy bumps, creating a variable appearance. The thin skin is semi-smooth with a few medium-set eyes and has a light brown to tan base, covered in light red to rose-colored blush. Underneath the skin, the flesh is firm, dense, smooth, and light yellow, sometimes coated in a green tinge. When cooked, Huayro potatoes have a soft, floury, and sandy texture with a mild, neutral, and earthy flavor.
Huayro potatoes are available in the summer and fall in Peru.
Huayro potatoes, botanically classified as Solanum tuberosum chaucha, are an underground tuber of a sprawling vine and are members of the Solanaceae or nightshade family. Grown in Peru, these large tubers are slow to mature and are found at local markets, favored for their soft texture and ability to absorb accompanying flavors of sauces, marinades, and spices.
Huayro potatoes contain vitamin C, magnesium, potassium, and fiber.
Huayro potatoes are best suited for cooked applications such as boiling, baking, and mashing. The tuber is most popularly used to thicken soups and stews, but it can also be mashed, baked, and utilized to absorb other flavorings such as herbs, sauces, spices, and dressings. It is not recommended to use this variety in frying as the tuber will not hold its shape. In Peru, Huayro potatoes are commonly used in papa a la huancaina, which is boiled potatoes that are sliced and layered over crisp lettuces leaves, paired with hard-boiled eggs, and drizzled in a traditional huancaina sauce. The potatoes are also used in causa, which is a cold, layered dish using thin slices of potatoes and other fillings such as pork, onion, and charapita peppers. Huayro potatoes pair well with black olives, corn, aji amarillo peppers, serrano cheese, onions, garlic, paprika, white rice, chickpeas, smoked bacon, fish, and poultry. The tubers will keep up to one month when stored in a cool, dry, and dark place.
Huayro potatoes are one of the most popular varieties in the southeastern city of Cusco, Peru and are used in many special dishes of the city, favored for their floury texture. During Holy Week in Cusco, many households prepare the traditional dish known as bacalao a la vizcaina, which is a fish dish that utilizes Huayro potatoes, white rice, and chickpeas. Huayro potatoes are also used in everyday cooking as a side dish to antichuchos or skewered meat, as a snack, boiled and served with hot sauce, or in the popular chicharron dish, where the potato is deep-fried in chunks with pork. This potato variety is so loved by Cusco, that the city has a saying if someone does not like potatoes, they cannot claim they are from Cusco. Hauyro potatoes are cultivated in Cusco and are one of the city’s main sources of income.
Huayro potatoes are native to the city of Andahuaylas, Peru and have been grown since ancient times. Today the variety is also grown in Cusco, Peru and can be found at local markets in Bolivia, Peru, and in other regions of South America along the Andes mountains.
Recipes that include Huayro Potatoes. One is easiest, three is harder.
|Lidija's Kitchen||Octopus with Aji Amarillo Potatoe|