Criolla is a potato variety that's native to South America and it's especially popular in Colombia. These tubers are small in size, similar to a golf ball. The flesh is yellow to dark yellow, an indication of high lutein and zeaxanthin content.
The Colombian potatoes criollas grow wild in the highlands of the Andes. The skin is thin and tender. These potatoes are often used in traditional dishes such as ajiaco soup, but they are also roasted, fries, boiled, mashed, or even skewered and grilled.
- Color and Shape: Criolla potatoes typically have a yellow or golden skin and flesh. They are usually small to medium-sized with a round to slightly oval shape.
- Texture: They have a creamy and tender texture when cooked, which makes them ideal for a variety of cooking methods.
- Flavor: Known for their rich, buttery flavor with a slight sweetness, making them a favorite in many traditional dishes.
- Culinary Uses: Criolla potatoes are versatile and can be used in boiling, baking, frying, and roasting. Their creamy texture makes them especially good for mashing and making purees.
- Traditional Dishes: In Colombian cuisine, they are commonly used in dishes like "ajiaco" (a traditional potato soup) and "papas chorreadas" (potatoes with cheese sauce).
- Yield: They are valued for their good yield and resistance to some pests and diseases, making them a reliable crop for local farmers.
- Vitamins and Minerals: Criolla potatoes are a good source of vitamins C and B6, potassium, and dietary fiber.
- Caloric Content: They provide a moderate amount of calories, primarily from carbohydrates, making them an important staple in many diets.