CANCHAN

Canchan potatoes are found in many different sizes and shapes from round and lopsided to oblong and cylindrical.

The semi-rough skin ranges from tan to light brown and bears a characteristic pale pink blush.

The skin also has medium-set eyes, dark spots, and some flaky discoloration scattered across the surface.

Underneath the thin skin, the flesh is white to cream-colored and is firm, dense, and slightly waxy. When cooked, Canchan potatoes are smooth and maintain a firm consistency with intense earthy flavors.

Canchan potatoes are extremely versatile in cooked applications and are used for frying, boiling, and roasting.

In Peru, the variety is predominately made into French fries, favored for its crunchy exterior and fluffy interior, but the tubers are also sliced and tossed into soups and stews or roasted and cubed for potato salads.