Peruvian potatoes: discover the 11 varieties and their specific uses

Identify the most consumed varieties of potatoes in Peru, learn to differentiate them and know what their recommended uses are. A practical guide to good papping.

Do you know which potato is best for causing cause? Which is best for stews? Do you know how to distinguish a Peruvian from a yellow one? Learn to differentiate them and use them with this guide.

With an origin traced to the highland region, the potato ( Solanum tuberosum L. ) has been with us for about 8,000 years, during which time it has crossed the entire planet to become a universal food. Perhaps the most universal of all that we humans consume, after breast milk. And despite being part of our daily diet, and hosting more than 3,500 varieties of this tuber , many times we do not know how to identify them and the wonders we can do with them.

The Ministry of Agriculture and Irrigation classifies them as modern or native. Modern—or hybrid—means that they have been genetically modified. The best known among these is the canchan , for example, while on the native side the best known are: tumbay , huamantanga , huayro and yellow . In recent years, the consumption of native potatoes has grown enormously. However, in absolute terms we continue to be a country that imports a lot of potatoes, something that is paradoxical given that it is one of the 10 countries with the highest production in the world.

So that you can learn how to eat and prepare this very nutritious tuber, we put together this brief guide to the Peruvian potato.

1. Yellow Potato

Compact, with a light brown shell and deep dimples. It has yellow flesh, which becomes soft and sandy when cooked. It is ideal for stews —because it absorbs the juices— , for the cause dough , and for thickening broths. It also makes very good purees and many love them fried.

2. White Pope

It is large, oval and flattened. Its peel is clear and its pulp is white and has a firm texture, like an apple. Because it does not fall apart when cooking, it is good for soups , stews such as caucau , and stir-fries. It is very well parboiled and golden.

3. Canchan or pink potato

Also called pink, due to the color of its peel, it has light yellow flesh and maintains its firm texture when cooked. It is used in stews, such as locro and stew , and for stuffed potatoes , since it does not fall apart.

4. Papa Huamantanga (in Lima)

The potato that is commonly known as Huamantanga in the markets of the capital is, in reality, a type of native potato called Ishkupuru or Lima , according to specialists from the International Potato Center (CIP). This is an elongated potato, with a yellow to brown peel. It has floury pulp; It is very tasty, and is used a lot parboiled or in stews.

5. The huamantanga potato (in the mountains)

This type of potato is different from the previous one but is also known by the name huamantanga in towns and cities of the high Andean region, such as Huancavelica. It is a slightly elongated native potato, similar to an olluco , with yellow skin and pink or red pigments. It has yellow flesh and a slight color.

6. Papa Huayro

It is an elongated native potato, with deep dimples and pink to purple skin. It has a floury texture, and is mainly used in pachamanca , but also cooked in papa a la huancaína or ocopa .

7. Black Potato

It has a dark peel, but inside its pulp is yellow: it is sandy and sweet. It is consumed in many ways: fried, in stews and purees . It contains high levels of iron and zinc, which are essential for optimal health, and the pulp boasts high levels of antioxidants such as vitamin C.

8. Peruvian Pope

Native, with red and “white” (light yellow) peel, it has yellow pulp, which becomes mealy when cooked. It is used in purees, creams and stews, to thicken their juices. It is perfect for frying, shell and all.

9. Papa Tumbay

With yellow skin and flesh, it is a potato with a floury texture when cooked. It is widely used in stews, because it absorbs juices and thickens the juices.

10. Native potatoes

We have thousands of varieties of native potatoes, which are characterized by having different shapes and colors: qeqorani , leona , putis , duraznillo , are some of the best known in the local market. We recommend them roasted in the oven with a little olive oil and salt , or to accompany sauce and creams.

11. Potato Cocktail

There are some varieties of small potatoes that we group under this name. What makes them special is their small size, ideal for snacks . Some have a compact texture, others floury. They are well cooked or roasted in the oven , almost always in the shell.

And if you have already chosen your potato, see now how to prepare it in this note .