The Cacho de Toro potato variety, originating from the Andean region, is notable for its elongated, horn-like shape and medium to large size. It features a smooth, light brown to reddish-brown skin and creamy white or yellow flesh. With a high starch content, these potatoes have a floury, mealy texture ideal for baking, frying, and mashing.

The Goose Potato is a rare, unique potato variety from the Andes, recognized for its distinctive goose-shaped tubers. It has a creamy texture and a rich, nutty flavor, making it popular in traditional Andean cuisine. The skin color varies from yellow to brown or red, with creamy yellow or white flesh inside.

The Huayro Male potato variety is a traditional Andean potato from Peru, characterized by its small to medium size, round to slightly oval shape, and rough, thick skin in reddish-brown to purple hues. The flesh is yellow or cream-colored, often with marbling.

Mashua (Tropaeolum tuberosum) is a traditional Andean tuber with an elongated, knobby shape and smooth skin in various colors, including white, yellow, orange, red, and purple. Its white or cream-colored flesh has a firm texture and a distinctive, pungent, peppery flavor that mellows when cooked.

The Olluco potato is a colorful, nutritious, and culturally significant crop from the Andes. Its unique flavor and texture make it a versatile ingredient in many traditional dishes, and it continues to be an important staple in Andean agriculture.

The Pajaritka potato variety is a traditional Andean potato known for its small, round to oval shape and vibrant colors ranging from red and purple to yellow. With a firm, waxy texture and rich, earthy flavor, Pajaritka potatoes are versatile in various culinary applications.

The Pumapa Maquin potato variety is a traditional Andean potato from Peru, known for its elongated, irregular shape and thick, rough skin in shades of purple, red, and yellow. The flesh, which can be vibrant purple, yellow, or white, often with marbling, has a starchy, floury texture ideal for baking, frying, and mashing.

Qeqorani potatoes are small in size and are globular to oblong in shape. The semi-smooth skin is tan to light brown and is covered in many deep-set eyes which create a bumpy, knobbed appearance.

The Sumaq Sonqo potato variety is a traditional Andean potato from Peru. It has a round to slightly oval shape and smooth skin in various colors, including purple, red, and yellow. The flesh is vibrant, ranging from yellow to deep purple, often marbled.