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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.
Seasons/Availability
Peruanita potatoes are available year-round.
Current Facts
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.
Nutritional Value
Peruanita potatoes are an excellent source of vitamin C, fiber, and potassium. They also contain some zinc, antioxidants, iron, and phosphorus.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Gran Mercado Mayorista de Lima
Av. de la Cultura 808, Santa Anita 15011, Perú
+51 1 5182800
https://www.emmsa.com.pe/
Peruanita Potatoe in Mercado de Santa Anita…Peruanita Potato: The Peruanita potato is small, measuring 5-7 centimeters in diameter, with a round and uneven shape. Its bi-colored, smooth skin features a mix of yellow to light brown spots and red to pink hues. The flesh is golden-yellow, firm, and starchy. When cooked, it transforms into a fluffy and smooth texture, offering a sweet, earthy flavor that makes it a distinctive addition to many dishes.
Mercado Risso
Jirón José Pezet y Monel 2080, Lince 15073
Peruanita Potatoes are typically enjoyed boiled, baked, roasted, or mashed and are perfect for dishes like potato salads, stews, soups, or stuffed creations. However, they are not suitable for frying. In Peru, they are famously boiled for cuy, a guinea pig dish reserved for special occasions. These potatoes pair well with foods like meats, plantains, beans, rice, and quinoa, and stay fresh for 3-5 weeks if kept in a cool, dry, dark place.
Mercado Nº 1 de Surquillo
VXJF+MPH Surquillo 15047
Peruanita potatoes are small, bi-colored tubers belonging to the Solanaceae family. Native to Peru, they are highly popular in Cuzco markets and valued for their smooth texture and slightly sweet flavor. Used as a table variety, they are versatile for everyday cooking. Rich in vitamin C, potassium, and fiber, they also provide zinc, antioxidants, iron, and phosphorus, making them a nutritious choice.
Wong Supermarket
Av. Sta. Cruz 771 Miraflores 15074
016250000
Peruanita potatoes: These potatoes are native to Peru and have been cultivated since ancient times. They hold a significant place in Peruvian cuisine and remain one of the most popular varieties for everyday cooking. You can often find them in fresh local markets throughout Peru, showcasing their enduring importance in the region's agricultural and culinary traditions.
Amarilla Peruanita potatoes are in season in Lima Peru…Peruanita potatoes are distinguished by their patriotic bi-colored skin, which mirrors the colors of the Peruvian flag. They're a staple for traditional dishes like papa helada, where they're frozen over three days in the city's highest areas before being sold fresh or topped with cheese. These tubers are also central to causa limeña, a layered dish of mashed potatoes filled with chicken or fish salad.
Peruanita potatoes at Mercado No. Lima Peru …..Peruanita potatoes are notable for their distinctive appearance, featuring a thin, smooth skin with bi-colored patterns of yellow to light brown mixed with red or pink hues. Their flesh is firm and golden-yellow, offering a starchy, dense texture. When cooked, they become fluffy and maintain a smooth consistency, delivering a sweet and earthy flavor that makes them a delightful ingredient in many dishes.
Wong Balta
Peruanita potatoes are a versatile staple in South American cuisine. Their smooth yet firm texture makes them ideal for boiling, baking, or roasting. They are commonly used in dishes like potato salads, stews, and soups, or paired with yogurt and herbs as a creamy side. Though perfect for stuffing and mashing, they are not suitable for frying. Stored properly, they maintain peak freshness for 3-5 weeks.
Plaza Vea
Peruanita potatoes are a traditional table variety from Peru, celebrated for their smooth texture and slightly sweet flavor. They stand out with their bi-colored appearance and are widely sold in the markets of Cuzco, where locals gather daily to purchase them for everyday cooking. These small tubers are not only versatile but also nutrient-rich, providing vitamin C, fiber, potassium, zinc, antioxidants, iron, and phosphorus.
Peruanita potatoes are native to Peru, where they have been cultivated since ancient times. Known for their versatility, they remain one of the most popular varieties for everyday cooking. These potatoes are commonly sold in fresh local markets throughout Peru and are a cherished component of the country's rich agricultural heritage.
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