PERUANITA

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 an excellent source of vitamin C, fiber, and potassium.

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. They also contain some zinc, antioxidants, iron, and phosphorus.