Tipana potatoes vary in size and appearance, depending on growing conditions, and average 4 to 5 centimeters in diameter and 5 to 7 centimeters in length. The tubers are mostly round and sometimes appear oblong to oval with an irregular, knobbed appearance due to the deep-set eyes giving the surface an indented shape.
The skin is semi-thin, textured, taut, and covered in patches of soil and rough markings, and some striations and lines are scattered across the surface. The tubers also showcase muted purple, rose-pink, and golden-yellow hues on their exterior, and each potato varies in its markings and coloring.
Underneath the surface, Tipana potatoes reveal a vibrant, marbled flesh with shades of ivory, cream-colored, and purple. The amount of purple pigment is unique to each potato, and some can be more tinted while others remain primarily cream-colored.
The flesh is firm, slippery, and dense when raw, transitioning into a soft, tender consistency when prepared as it has a low water content. Tipana potatoes are edible after cooking and have a mild, earthy, subtly sweet, and lightly bitter taste.
Seasons/Availability
Tipana potatoes are available year-round, with peak production during the dry season from May through October.
Nutritional Value
Tipana potatoes have not been studied for their nutritional properties. Potatoes, in general, may be a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system. Potatoes also provide some magnesium to control nerve functions, manganese to form connective tissues, calcium to protect bones and teeth, phosphorus to repair cell tissues, and other nutrients, including folate, vitamin K, iron, and zinc.
The pigmented purple hues within the flesh indicate the presence of flavonoids and anthocyanins, which help reduce inflammation and protect the body's overall health from damage caused by free radicals.
Applications
Tipana potatoes have a mild, earthy flavor suited for cooked preparations. The tubers are typically cooked whole and are boiled, steamed, or roasted. It is important to note that the coloring will fade or disappear almost entirely in the flesh, depending on cooking methods, and some preparations will be better than others for showcasing the marbled pigments.