Unica potatoes vary in size, depending on growing conditions, but are generally considered a medium to large varietal with an elongated, oblong shape. The potatoes are relatively uniform with blunt, curved ends and are often seen in markets still coated in thick layers of soil. Once cleaned, Unica potatoes reveal red skin that ranges in color from red-pink to dark red.
Tubers grown in the highlands will appear darker than potatoes cultivated in lowlands or coastal regions. The skin is semi-thin, taut, and smooth with a few textured, rough patches. The surface also showcases shallow, superficial eyes that do not affect the potato’s overall shape.
Underneath the skin, the ivory, cream-colored, to pale yellow flesh is dense, slippery, and firm when raw. Cooking the flesh allows it to develop a softer, fluffier, dense, and tender consistency. Unica potatoes have a blend of starchy and waxy qualities but lean more towards floury, starchy characteristics, meaning they contain more dry matter than moisture. Unica potatoes are edible once cooked and have a mild, subtly sweet, and neutral taste.
Seasons/Availability
Unica potatoes are available year-round, with varying peak seasons occurring at different times worldwide. In Kenya, the variety is typically harvested from September to November. In Peru, Unica potatoes are primarily found during the dry season from April to October.
Nutritional Value
Unica potatoes have not been extensively studied for their nutritional properties. Like other commercial potatoes, Unica potatoes may be a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream.
Potatoes also provide some zinc to protect the body against various viruses and bacteria, magnesium to control nerve functions, potassium to balance fluid levels within the body, manganese to form connective tissues, and other nutrients, including calcium, folate, phosphorus, and vitamin K.
Applications
Unica potatoes have a mild, subtly sweet taste suited for cooked preparations. The variety is widely popular for producing crisps and chips as the flesh does not absorb as much oil as other varieties, making it ideal for frying. Unica potatoes are also commonly baked or roasted with other vegetables and fresh herbs as a side dish.