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Papapura potatoes are a fingerling variety with an oblong shape and golden yellow outer skin. The flesh of the Papapura potatoes is a rich yellow color, with a smooth and creamy texture similar to sweet potatoes. The small Papapura potatoes have a mild buttery flavor.
Papapura potatoes are available in the spring and summer months.
Papapura potatoes are a new variety of fingerling potatoes from the Netherlands, first grown in New Brunswick during the 2012 season. These new potatoes were selected for their taste and resistance to disease.
The small Papapura potatoes are higher in carotenoids, a type of antioxidant, than the more common Fingerling potatoes. When eyes begin to develop on Papapura potatoes, they have a purple hue due to a higher concentration of antioxidant flavonoids called anthocyanins. Foods rich in anthocyanins may improve overall health and boost the immune system. Papapura potatoes contain higher levels of these antioxidants.
Papapura potatoes can be substituted for any type of fingerling potato. The small, elongated tubers pair well with meats and fish. Cut Papapura potatoes into coin-sized slices and roast as a side dish or breakfast potato. The nutrient-rich Papapura potatoes can be squashed and pan fried or served whole.
Papapura potatoes were the result of a cross between two unnamed cultivars at the Agrico Research breeding station in Emmeloord, The Netherlands in 1994. The new fingerling potatoes are considered a South American Andes variety. Papapura potatoes are available in very limited supply.