Peru and Its Unique Potatoes

When we talk about Peru, there is often one vegetable that comes to mind, and that is the potato. No other vegetable has been tied to a country as much as Peru and potatoes, and we are taking a look at the country's many unique potato variants.

These days, potatoes are now the most eaten vegetables in the world, being enjoyed from the Americas to Europe to the Middle East to Asia and Africa. However, in Peru, the dish is treated more as part of its cultural identity.

According to Aracari Travel, these tubers may have originated in the Andean highlands of what is now modern-day Peru, Bolivia, and Chile around 13,000 years ago. Humans then began cultivating these crops around 7,000 years ago. When the Spanish came, they introduced the crop to Europe, and is now a staple around the world.

5 Unique Peru Potato Variants

It is widely believed by archeologists that the Incas were the ones to first cultivate potatoes, with Inca farmers being the first ones to domesticate the hardy vegetable, per The Real World.

Through years of domestication also came variants, and there are lots of them. In fact, Peru has over 3,800 potato variants of all shapes, sizes, and colors trumping the few ones found in North America. Here are five of them:

Papa Perricholi

As mentioned above, there are thousands of potato variants in Peru. However, not all of them are thousands of years old. This one, the Papa Perricholi, was only bred around 30 years ago. Its name is inspired by Peruvian stage actress Michaela Villegas and the variant is now a common sight in Lima's markets. It is white and color and is known for being sweet, watery, and ideal for frying.

Juito Rojo

Found primarily in the highlands of the Peruvian Andes, the Juito Rojo, also known as the Papa Huamantanga, is also a kind of white potato but has a different texture. It is often used in Peru for mashed potatoes but is also made into French fries and as an ingredient in stews.

Papa Purpura

When we talk of iconic Peruvian potatoes, the purple potato, or the papa purpura, is one of the first things to come to mind. Known for its unique purple color, this variant is called the "Gem of the Andes" by chefs around the world. Before the Spanish came, these potatoes used to be reserved only for kings. It is often roasted and tastes like many other potatoes except many often described it as a little more buttery than other variants.

Papa Negra

As the name suggests, this is the black potato and is known for its floury, slightly sweet with a pleasant taste, according to Lima Easy. While it is called the black potato, it is only the skin that is black (and sometimes dark brown) as it is yellowish on the inside. Peruvians often use it for stews, soups, or as mashed or fried potatoes.

Chuño - Freeze-Dried-Potato

OK, this last one is not really a variant but a method of preserving potatoes in Peru. This method dates back to the Incan Empire and it has potatoes being spread out on flat ground and left to freeze at night with the low temperatures of the Andes. When day arrives, they are stomped on by foot to extract the remaining water and remove the skin. This goes on for three to five days and preserves the tubers for use in many other dishes.

This article is owned by Latin Post.

Written by: Rick Martin

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