It is believed by scientists that all potatoes have a single origin in Peru where thousands of varieties still exist in the Andes and where over 100 cultivars might be found in a single valley. It is also believed that the potato was first domesticated between 2000 and 3000 BC and flourishes today in a wide variety of colors, flavors, textures and sizes.  There are approximately 5,000 varieties worldwide, 3,000 of them are found in the Andes, mainly in Peru.

Here in Peru, potato connoisseurs can sample from nine different colors of native potatoes, varying in texture, flavor and nutritional value.  Some have drawn the attention of the world of haute cuisine as exotic ingredients and have been used in exhibitions because of their flavors as well as nutritional value.  Their traditional uses are as varied as the potatoes themselves each having its own special or ceremonial use.  Some potatoes are for eating, some for weddings, baptisms, some for funerals and so on.  Some are high in antioxidants, like the red “moro boli” some need to be soaked or steamed and some are made into potato alcohol.

In recent years, an organization was formed to preserve the crop and guarantee its sustainable use while at the same time preserving its history, legends, and livelihood and to recover and preserve the traditional knowledge of the indigenous farmers who continue to cultivate over 700 varieties of native potatoes.  This organization, known as The Potato Park consist of six communities in the Sacred Valley, in the hills above the ruins of Pisac, at approximately 30 kilometers from Cusco.  Visitors are welcome to enjoy tours from one to five days, meeting with farmers, weavers and cooks buy handicrafts and enjoy medicinal plant workshops and of course sample their diverse selection dishes based on native, organic potatoes.  Their restaurant, Papamanka, is surrounded by Andean culture and spectacular views of the park. For more info you can contact: infodosmanos@dosmanosperu.com

If you just can’t wait to get to Peru here is a tasty Peruvian potato dish to try at home.

Papas  a la Huancaina

Ingredients:

10 medium potatoes, cooked and sliced
1 small onion, finely chopped
3 tablespoons oil
4 hard-boiled eggs
Juice of ½ lemon (lemons in Peru are small so perhaps 1 would be good)
2 tbsp. evaporated milk
½ cup ricotta or cottage cheese, sieved
10 black or green olives
2 tsp. chili powder
Handful of fresh parsley, chopped
Salt and pepper to taste

Directions:

Simmer the onion in a small amount of water for a few minutes.  Drain.

Mash the yolks of two eggs.  Stir in the cottage cheese and season with chili powder, salt and pepper.  Add the milk and mix well.  Add the oil, lemon juice and cooked onion and mix.

Arrange the warm potato slices in a serving dish then pour the cheese sauce over the potatoes and garnish with olives, sliced eggs and parsley.

Serves 4 to 6
Enjoy with family and friends!