The Peruvian Potato

Last Updated on June 16, 2022 by James Bustamante

The Peruvian Potato (Papa Peruana – Papa translates to potato) is one of Peru’s most valuable and certainly universally delicious crops.

This filling tuber is one of the most popular vegetables in the world. Its versatility definitely has some say in its popularity. It is said that the Peruvian potato originated in today’s region known as Peru.

With over 4,000 types of potato sourced locally, you can definitely say it thrives here. So now, let’s go over the Peruvian potato. Here, we present a Potato guide.

The History of The Peruvian Potato

Specialists have believed that potatoes originally grew throughout the Andes in what is now called Peru, Bolivia, and Chile.

The hypothesis dates the potato in making its original appearance over 13,000 years ago. According to scientists, the people of the Andes were growing potatoes over 7,000 years ago.

The potato was praised by the people of the Andes mountain range for its innate ability to grow in challenging climates and at different elevations.

The popular tuber was brought into Europe originally by the Spanish in the 1,500s. Initially, the Peruvian potato was met with a certain level of superstition by the Europeans. However, that did not last long since it became a staple in many European countries and formed a base in many dishes. 

Thanks to its versatility, many organizations now perceive the potato as an essential commodity in the battle against world hunger and food insecurity.

The Peruvian potato boasts a natural toughness that allows it to grow in many conditions.

This characteristic makes the potato an excellent option for growing food in places that lack resources, for example.

The International Potato Center

There is an International Potato center (Yes, we’re serious) in Lima, Peru. Researchers at the center have put forward the idea that potatoes might be the key to eradicating a pressing global issue, worldwide hunger.

International Potato Center Website: https://www.cipotato.org

Peru has something called a Potato bank, and its primary purpose is to store the many thousands of potato varieties in a vault for safekeeping. The potato bank is also significant for the world since it keeps thousands of varieties of seed potatoes in a secure vault for future generations.

You will see a lot of potato Peruvian food markets, particularly street food markets. They will always have a wide variety of potatoes.

It’s key to remember that there are over 4,000 different potato varieties in Peru. More types of potatoes are also still being discovered within the country. There is a potato for everything; whether you are looking to fry, bake or boil one, there is a Peruvian potato you will undoubtedly love. 

There is More to The Peruvian Potato Than Meets The Eye

The Peruvian potato is an ingredient that is used on an everyday basis thanks to its properties of satiation and several nutritional benefits.

They are not only delicious but also quite filling, and this makes them a big part of Peruvian culture as a whole. In addition, farmers and local communities will grow various Potato types native to the region. This is done to help preserve local traditions.

Peruvian potatoes are traded and given as gifts among communities in these Andean regions.

There are some rather fancy kinds as well. These are often considered special and given on occasions like weddings. There are even potatoes in Peru that are sometimes used in natural remedies and holistic medicine.

Potatoes are supposed to possess medicinal properties that help relieve skin irritations, have anti-aging properties, and help with headaches. Potatoes are also used to make alcohol as well as, you guessed it, potato flour.

The Different Varieties of Peruvian Potatoes

Peru has over 4,000 different varieties of potatoes; that’s far too many to list in this short article. There are however a few that stand out among the bunch. 

Some of the more popular varieties of Peruvian potatoes can have different shapes, colors, and even textures. Below is a brief list of Peruvian potatoes that tend to stand out.

Papa Blanca: This Potato is very firm and pale on the inside. It is mainly used in stews or for french fries. 

Papa Amarilla: These yellow potatoes can become quite soft and grainy when cooked. They are mainly used in soups or dishes like “Causa.”

Papa Huamantanga: A white, fleshy potato with a texture similar to the yellow potato. Since this variety of potatoes has a firm composition and texture, they are regularly used in stews. 

Papa Púrpura: This purple Potato changes color to blue when cooked. The Inca treasured this variety, which was eaten more commonly by royalty. Some experts today refer to it as “the gem of the Andes.”

Papa Peruanita: A multi-colored and vibrant potato variety with a deep, vibrant taste. 

Papa Tarmeña: This variety of Peruvian potato looks very similar to a “papa peruanita,” The Papa Tarmeña is commonly used in the dish called “causa.” 

Papa Cóctel: This Peruvian Potato is small and sweet with an intense flavor reminiscent of white potatoes. They are tasty on their own or within certain dishes. 

Papa Rosada: The Para Rosada is also  known as papa canchan. Its pink skin and white insides characterize it.

Papa Perricholi: This Peruvian Potato is popular in some regions of Peru even though it is considered to be a relatively new variety. The potato is white on the inside and somewhat sweet. 

Papa Huayro: This Peruvian Potato has a  rich taste and is often used to add extra flavor to a dish. Very crunchy fries are also made with this variety. Some say they make the best fries due to their texture and flavor. 

Chuño: Peruvian potatoes are actually freeze-dried and serve as a traditional ingredient in some Quechua-speaking communities.

Chuño has been eaten since before the time of the Inca. In order to produce Chuño, locals will spread various potatoes on the ground and leave them outside to freeze overnight in frigid, Andean temperatures.

Once it is daytime and the sun shines down on the potatoes, locals will remove the water and skin. It can be eaten on its own or as part of typical dishes like a soup or in a hearty stew.

Oca: This brightly-colored tuber is very similar to a regular potato and its competitor– it offers many similar characteristics but is in its category.

The Oca came from high in the Andes mountains, where many ancient cultures consumed it. This unique variety of Peruvian potatoes can still be found in a few Peruvian dishes today.

This tuber can grow in various colors: pink, purple, red, white, or orange. It is sweet and has a crispiness to it. The locals use it in both savory and sweet dishes. 

Camote (Sweet Potato): Sweet potatoes can look similar to regular potatoes; however, they’re not even in the same family as potatoes.

The camote has been part of the local culture for hundreds and even thousands of years. It has even shown up on ancient Peruvian cultures’ ceramics.

We can find this sweet tuber in many shapes or sizes. The Peruvian camote is grown in the highland regions and the Amazon.

What are Some Peruvian Potato Dishes?

If you booked a Peru tour package and want to try some of the local Peruvian dishes, but don’t know what to ask for, check out this brief list of Potato dishes.

Causa

The Peruvian dish called Causa mixes mashed yellow potatoes, Peruvian yellow hot pepper, lemon, garlic, salt, Peruvian lime juice, and various possible stuffings.

The result is a fluffy, grainy mash in a solid form (once cooled). It boasts a savory taste; nowadays, this dish is usually served as an entree. 

Salchipapas

This is a popular street dish in Peru. The Salchipapas combine sausages and french fries.

It usually comes fully loaded with various creams and sauces. The result is a delicious and fatty street dish. 

Papa a la Huancaína

Papa a la Huancaina can be found in almost every Peruvian restaurant throughout the globe, not just in Peru. This dish comprises boiled white or yellow potatoes (depends on who you ask).

The yellow sauce is very creamy and spicy, called Huancaina sauce. The rest of the dish comprises eggs(boiled), lettuce as a garnish, black olives as a garnish, and yellow hot pepper.

The origin of the meal is somewhat of a mystery as some suggest it came from Huancayo while others say it came from Huancavelica.

 Lomo Saltado

What is a great Peruvian Lomo Saltado Recipe? Peru is known worldwide for its culture, people, Its Hikes to Machu Picchu, and now for its delicious food.

So, what is this dish exactly? As with many Peruvian dishes, it was influenced by various cultures, and its current recipe is a mixture of Peruvian and Chinese cuisine.

Restaurants to Try Peruvian Potato Dishes

Maido in Lima: Maido was named the Best Restaurant in Latin America in 2017 and is consistently ranked in the top 10 in the world. This restaurant specializes in Japenese-Peruvian fusion (known as Nikkei).

It focuses on using great ingredients which are sourced locally. Maido offers some rather unique experiences. If you are looking for a tasty Peruvian potato dish with a Japanese twist, try the Potato cream dumplings. 

Astrid y Gaston in Lima: This restaurant is the brainchild of Gastón Acurio and his wife, a pastry chef called Astrid Gutsche.

The menu at Astrid y Gaston intensely focuses on traditional Peruvian favorites. So basically, anything you’ll order here will be first class.

Frequently Asked Questions about the Peruvian Potato