Pastusa Potatoes
Estimated Inventory, lb : 0
Description/Taste
Pastusa potatoes vary in size and shape, depending on the growing region and age at maturity, and are generally larger than seven centimeters in diameter. The tubers have flattened, oval, to round shapes and exhibit a few medium-set eyes that can sometimes indent the sides of the potato, affecting the overall appearance. The skin is semi-thick, taut, rough, and textured, showcasing variegated pink-brown hues. The surface may also be covered in a few dark brown markings and spots. Underneath the skin, the cream-colored to pale-yellow flesh is firm, dense, and slippery when raw. Pastusa potatoes must be cooked before consumption and develop a soft, fluffy, and floury consistency due to their high starch and low water content. When heated, the tubers become somewhat fragile and can easily fall apart if not cooked according to the variety’s floury strengths. Pastusa potatoes are known for their mild, earthy, subtly sweet, and nutty taste.
Seasons/Availability
Pastusa potatoes are available year-round.
Current Facts
Pastusa potatoes, botanically classified as Solanum tuberosum, are a Colombian variety belonging to the Solanaceae or nightshade family. The floury cultivar is one of the most popular commercial potatoes grown and sold throughout Colombia and was created for its improved cultivation characteristics. It is important to note that Pastusa is a general descriptor for several improved varieties bred throughout the late 20th and early 21st centuries. The varieties are commonly sold under the blanket term Pastusa, but they may also be known as Pastusa Parda, Pastusa Suprema, and Parda Mejorada. The name Pastusa is derived from the potato’s original growing region. Pastusa is a form of Pasto, the name of the capital city in the Nariño department in Colombia. Pastusa potatoes were selected as an improved variety for their high yields, adaptability, resistance to late blight, and transportability. Consumers also favor the variety for its mild flavor and versatility, allowing the tubers to be incorporated into a wide array of savory culinary preparations.
Nutritional Value
Pastusa potatoes have not been extensively studied for their nutritional properties. A few sources note that the variety may contain vitamin C, potassium, fiber, magnesium, iron, phosphorus, manganese, and B vitamins. Vitamin C helps to strengthen the immune system while potassium balances and replenishes fluid levels within the body. Fiber aids the body in regulating the digestive tract, magnesium controls nerve functions, and iron develops the protein hemoglobin for oxygen transport through the bloodstream. Pastusa potatoes may also provide some phosphorus to support bones and teeth, manganese to assist in producing connective tissues, and B vitamins to help the body complete everyday cellular functions.
Applications
Pastusa potatoes have a mild, earthy flavor suited for cooked preparations. The variety can be boiled, steamed, baked, fried, and roasted, developing a soft, tender nature once cooked. In Colombia, pastusa potatoes are popularly made into mashed potatoes or cooked and coated in various cheese sauces. The tubers are also added to soups, curries, and stews or used to thicken broths. Cooking and pureeing Pastusa potatoes creates a creamy sauce, and some sources claim the variety is used to make fries. Pastusa potatoes can also be used in any preparation calling for potatoes with a high starch content. The tubers can be made into tortillas, cooked into croquettes, baked whole and sprinkled in salt, or used in various pastries. While less common, Pastusa potatoes are sometimes added as a filling ingredient in tamales of hallacas, a corn dough stuffed with meat and vegetables. Pastusa potatoes pair well with herbs such as cilantro, parsley, oregano, and mint, spices including paprika, cumin, and achiote, and meats such as pork, beef, and poultry. Whole, unwashed Pastusa potatoes will keep for several weeks to months when stored in a cool, dry, and dark location, such as a cellar.
Ethnic/Cultural Info
Pastusa potatoes are famously incorporated into ajiaco, one of Colombia’s most famous culinary dishes. Ajiaco is a comforting, warm, and savory soup comprised of three different types of potatoes, corn, onions, chicken, capers, and guascas, a local Colombian herb. The dish is customarily served with sour cream, rice, and avocado and is widely found on restaurant menus and made in home kitchens throughout Colombia. Pastusa potatoes are often mentioned by name in ajiaco recipes, and the other two potatoes referenced are criolla and sabanera. The origins of ajiaco are mostly unknown, as there are multiple theories and regional legends associated with the dish. The name “ajiaco” is derived from the word “aji,” meaning “hot pepper.” Aji comes from the Taino language, an indigenous group of the same name residing in Caribbean regions. Several origin stories are circulated through Cuban, Peruvian, and Colombian perspectives, as each country claims the dish evolved from their culture, but in Colombia, the dish is thought to have evolved from a recipe made by the Chibcha, also known as the Muisca people. The Chibcha are an Indigenous people group within the Altiplano Cundiboyacense, a high plateau region in the departments of Cundinamarca and Boyacá. Historically, the Chibcha prepared a soup with potatoes, chile peppers, and corn. Over time, the dish evolved with outside influences, especially with the arrival of the Spanish in the late 15th century. The Spanish added cream and chicken into the dish, transforming ajiaco into a recipe that resembles modern-day preparations. During the 19th century, ajiaco was mostly reserved for special occasions, such as Christmas gatherings, birthdays, and weddings, and the soup was traditionally served with a dessert. As culinary customs evolved and changed, the dish became an everyday recipe prepared in home kitchens and at restaurants in Colombia. Ajiaco is now a famous and widely available dish served throughout Colombia and is considered one of the national meals. The District Institute of Tourism of Colombia also hosts an ajiaco day each year to celebrate and recognize the historically important dish.
Geography/History
Pastusa potatoes are native to Colombia and were first developed in the mid-20th century. There are several improved varieties that fall under this general name. Pastusa Parda, meaning Brown Pastusa, was the first improved cultivar created by the Colombian Agricultural Institute, or ICA, in the 1950s. The variety was registered in 1955 and quickly became one of Colombia's most popular commercial potatoes until the early 21st century. Several years later, the Potato Research Group of the National University of Colombia began developing new potato varieties with improved genetics and growth characteristics in 1993. A native Colombian variety was crossed with a wild Mexican tuber, and the product of that cross was also combined with the Pastusa Parda to create a new, improved cultivar. It took over ten years to finalize this improved variety, and it was bred by Nelson Estrada Ramos and Carlos Eduardo Nustez Lopez. In 2002, the variety was released under the name Pastusa Suprema, and commercial plantings were made in the department of Nariño, Colombia, in 2003. By 2009, Pastusa Suprema potatoes were considered the top commercial cultivar in Colombia, and growers and vendors began shortening the variety’s name to Pastusa. Today, Pastusa potatoes are cultivated in the main potato-growing regions within Colombia, including Nariño, Cundinamarca, Boyacá, Santander, Antioquia, Caldas, Cauca, and Tolima. The variety is sold through local markets and retailers throughout Colombia, and the Pastusa potatoes featured in the photograph above were sourced through a vendor in Medellín.
