PERRICHOLI

Perricholi potatoes are small to medium in size with a round to oblong shape. The firm skin ranges in color from tan, light brown, white, to cream-colored and is semi-rough, covered in deep-set eyes, knicks, and marks. The thin skin may also exhibit spots of purple or red hues scattered across the skin.

Underneath the surface, the flesh is dense, crisp, and aqueous with an ivory to yellow hue. Perricholi potatoes have a starchy texture with a sweet, earthy flavor. Perricholi potatoes contain potassium, manganese, vitamins B6 and C, copper, phosphorus, and fiber.

Perricholi potatoes are most commonly used in fried preparations as the flesh does not discolor once peeled. With this highly valued quality, Perricholi potatoes became one of the primary varieties used in Peru for commercial processing.