Tipana Potatoes
Estimated Inventory, lb : 0
Description/Taste
Tipana potatoes vary in size and appearance, depending on growing conditions, and average 4 to 5 centimeters in diameter and 5 to 7 centimeters in length. The tubers are mostly round and sometimes appear oblong to oval with an irregular, knobbed appearance due to the deep-set eyes giving the surface an indented shape. The skin is semi-thin, textured, taut, and covered in patches of soil and rough markings, and some striations and lines are scattered across the surface. The tubers also showcase muted purple, rose-pink, and golden-yellow hues on their exterior, and each potato varies in its markings and coloring. Underneath the surface, Tipana potatoes reveal a vibrant, marbled flesh with shades of ivory, cream-colored, and purple. The amount of purple pigment is unique to each potato, and some can be more tinted while others remain primarily cream-colored. The flesh is firm, slippery, and dense when raw, transitioning into a soft, tender consistency when prepared as it has a low water content. Tipana potatoes are edible after cooking and have a mild, earthy, subtly sweet, and lightly bitter taste.
Seasons/Availability
Tipana potatoes are available year-round, with peak production during the dry season from May through October.
Current Facts
Tipana potatoes, botanically classified as Solanum tuberosum, are a rare variety belonging to the Solanaceae or nightshade family. The pigmented tubers are believed to be native to Peru and are categorized as a type of native Andean potato, known in Spanish as papas nativas and papas Andina. There are many varieties of native potatoes cultivated throughout the Andes mountains in Peru, but Tipana potatoes are one of the rarer, non-commercial native tubers. Tipana potatoes are sometimes called La Inka Tipana and Medallón del Inca, meaning the “Inca Medallion,” a moniker derived from the tuber’s round ornamental shape and circular pigment within the flesh. Native Peruvian potatoes thrive in dry, sandy-clay loam soils and have some disease and pest resistance. The tubers must survive in harsh climates and are valued among Peruvian communities for their nutritional value, flavor, and texture. Despite their rarity, several organizations within Peru are working with local growers to continue planting native potato varieties, such as Tipana, for sale as processed cultivars and fresh-eating tubers in every day cooked culinary preparations.
Nutritional Value
Tipana potatoes have not been studied for their nutritional properties. Potatoes, in general, may be a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system. Potatoes also provide some magnesium to control nerve functions, manganese to form connective tissues, calcium to protect bones and teeth, phosphorus to repair cell tissues, and other nutrients, including folate, vitamin K, iron, and zinc. The pigmented purple hues within the flesh indicate the presence of flavonoids and anthocyanins, which help reduce inflammation and protect the body's overall health from damage caused by free radicals.
Applications
Tipana potatoes have a mild, earthy flavor suited for cooked preparations. The tubers are typically cooked whole and are boiled, steamed, or roasted. It is important to note that the coloring will fade or disappear almost entirely in the flesh, depending on cooking methods, and some preparations will be better than others for showcasing the marbled pigments. In the Andes communities, native potatoes are traditionally steamed in clay pots with corn husks. This helps the tubers retain their shape and coloring. Once cooked, the tubers are sprinkled with salt and served as a side dish. Tipana potatoes can also be roasted over embers to develop a crisp exterior or sauteed with aromatics. While less common, Tipana potatoes can sometimes be incorporated into soups and stews such as locro, sliced and cooked into fries, or added to various mixed dishes, including ajiaco. Tipana potatoes are notably favored for frying as they have a low water content and absorb less oil. The thin slices showcase the variety’s purple-pigmented flesh, and this coloring remains during the frying process. Various native potato varieties are being used in Peru to make colorful chips, also known as crisps. Some chips are commercially packaged and sold as a popular souvenir. Tipana potatoes pair well with aromatics such as garlic, onions, and chile peppers, spices including paprika, cumin, and cloves, herbs such as huacatay, parsley, and oregano, celery, carrots, tomatoes, corn, and mushrooms. Whole, unwashed Tipana potatoes will keep for several weeks to months when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Tipana potatoes are one of the native Andean varieties showcased at the Native Potato Festival in Lima, Peru. This annual event, which is part of National Potato Day, is typically held between May 26 and 28 and occurs at Lima Exhibition Park. Several non-profit and government institutions sponsor the Native Potato Festival, and over one hundred varieties are displayed to educate attendees about the varieties of potatoes naturally found in Peru. Tipana potatoes are one of the varieties showcased during the exhibition, and the varieties are gathered throughout the typical growing regions of Peru. The festival also features various tastings of recipes incorporating native potatoes, and visitors can purchase processed products and fresh tubers as souvenirs for at-home use. Live musical performances, traditional dances, and cooking demonstrations add entertainment to the celebration, further preserving cultural and culinary practices.
Geography/History
Tipana potatoes are native to Peru and are considered a traditional variety grown in the Andes Mountains for thousands of years. Much of the variety’s history is unknown, as few written records were created before the arrival of the Spanish, but potatoes, in general, were a part of several creation and origin stories of the earth and humanity among indigenous people groups. These stories mention that potatoes were one of the first crops grown and were sown on the grasslands and plateaus of the highlands. The oldest archeological findings were sourced from areas around Lake Titicaca. Ancient potato varieties were initially bitter, and indigenous communities often ate them with a mixture of clay and water to help reduce toxins in the wild tubers. Over time, potatoes were selectively bred for improved flavor, texture, and cultivation characteristics, eventually becoming one of the most essential crops within the Andes. Each region of the Andes also grew different types, as altitude and climate significantly affected the size, shape, flavor, and coloring of each tuber, leading to the vast diversity of potatoes throughout the Andes Mountains. Today, Tipana potatoes are still cultivated throughout the highlands and are primarily locally used tubers. Since the early 21st century, there has been a movement among non-profit, government organizations, and potato growers to introduce native varieties to other regions of Peru for increased production, sale, and biodiversity. Various programs, such as the Andean Potato Program, have been developed to help potato growers in the Andes, and native varieties, including Tipana potatoes, are cultivated in regions of Ayacucho, Pasco, Puno, Huancavelica, Cusco, Huánuco, Junín, and Áncash. Once harvested, Tipana potatoes are offered through local markets throughout Peru, including mountain markets, coastal markets, and city grocers. The Tipana potatoes featured in the photograph above were sourced from markets in Lima, Peru.
