Andina potatoes are a diverse group of native Andean tubers, typically round to oval in shape, with textured skin that ranges in color from light brown to deep purple-black. The flesh is generally white or yellow, dense, and firm, softening to a fluffy, creamy, or lightly grainy texture when cooked. Their flavor is mild, subtly sweet, and earthy, with occasional bitter notes.
Characteristics
- Skin: Textured, mottled, sometimes rough with flecks and spots
- Flesh: White or yellow, depending on the variety
- Texture: Firm when raw; softens when cooked
- Flavor: Mild, earthy, occasionally slightly bitter
Nutritional Value
- Good source of potassium, phosphorus, fiber, magnesium, and vitamin C
- Varies by variety; believed to be naturally more resistant to disease due to harsh growing environments