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Peruanita potatoes are small in size, averaging 5-7 centimeters in diameter, and are round with an irregular and slightly uneven shape. The bi-colored, thin, and smooth skin bears a distinct pattern of yellow to light brown spots mixed with red to pink hues, and many eyelets are giving the tuber its bumpy shape. The red shades are only found on the surface of the skin, and the flesh is gold to yellow, firm, starchy, and dense. When cooked, Peruanita potatoes develop a fluffy, smooth consistency with a sweet, earthy flavor.
Peruanita potatoes are available year-round.
Peruanita potatoes, botanically classified as Solanum tuberosum, are small, edible tubers that are members of the Solanaceae family. Native to Peru, Peruanita potatoes are considered to be one of the most popular varieties found in the local markets of Cuzco. These small tubers are sold daily, and large crowds of locals gather each morning as Peruanita potatoes are considered a table variety that can be used in everyday cooking. The bi-colored tubers are favored for their unique coloring, smooth texture, and slightly sweet flavor.
Peruanita potatoes are an excellent source of vitamin C, fiber, and potassium. They also contain some zinc, antioxidants, iron, and phosphorus.
Peruanita potatoes are incredibly versatile and can be boiled, baked, or roasted. Their smooth but firm texture allows the tubers to be boiled and tossed into potato salads, mixed into stews and soups for a thicker consistency, or boiled whole and served with yogurt and fresh herbs as a creamy side dish. Peruanita potatoes can also be baked and served with hot sauces, boiled and mashed, or stuffed with meat, cheese, and other fillings. It is common to see this variety used in simple recipes in Peru, and the only application the tuber is not well-suited for is frying. In South America, it is also common to boil Peruanita potatoes in the traditional dish cuy, which is cooked guinea pig served with potatoes and salad. This dish is typically reserved for special occasions and is considered a local delicacy. Peruanita potatoes pair well with rice, quinoa, plantains, meats such as beef, poultry, fish, and pork, beans, corn, tomatoes, and chiles. The tubers will keep 3-5 weeks when stored in a cool, dry, and dark location.
Peruanita potatoes get their name from their patriotic bi-colored skin. Bearing the same colors as the Peruvian flag, Peruanita means “Peruvian” in English and is one of the most popular potatoes in Peru used for both daily and special occasion cooking. Peruanita potatoes are the primary variety used in the traditional dish known as papa helada, which are frozen potatoes with cheese. A recipe steeped in history and tradition, Peruanitas are frozen over the course of three days by being placed outside in the highest parts of the city and are then sold in the market fresh or heated and covered with cheese. These frozen tubers are extremely popular when available, and as a snack, Peruanitas are served with lettuce and lime juice, and as a main dish, the tubers are served with cooked meats and sauces such as gravy. Peruanitas can also be used in the cold dish known as causa limena, which are boiled potatoes mashed and layered with a filling such as chicken or fish salad.
Peruanita potatoes are native to Peru and have been cultivated since ancient times. Today the variety is one of the most popular potatoes for everyday cooking and can be found at fresh local markets across Peru.
Recipes that include Peruanita Potatoes. One is easiest, three is harder.
|Delish D'Lites||Peruvian Causa Rellena|
|196 Flavors||Causa Rellena|