Purple Peruvian Fingerling Potatoes
Inventory, 10 lbs : 0
This item was last sold on : 10/02/21
Purple Peruvian fingerling potatoes are small and slender in shape with many eyes scattered across the skin. Its deep purple skin matches its inner violet flesh, but the flesh can also be somewhat opaque or marbled. Purple Peruvian fingerling potatoes are dry, starchy, earthy and slightly nutty in flavor.
Purple Peruvian fingerlings are available year-round.
Purple Peruvian fingerling potatoes, botanically classified as Solanum andigenum, are grown for both fresh markets and for chipping potatoes.
Purple Peruvian fingerling potatoes are an excellent source of potassium, vitamin C, and antioxidants.
Purple Peruvian fingerling potatoes are best suited for cooked applications such as roasting, braising, boiling, baking, and frying. They are most popularly enjoyed by slicing in half and roasting or slicing into chips. They can also be scalloped or combined with meats as a side dish. Purple Peruvian fingerling potatoes pair well with savory herbs, balsamic, garlic, pork, poultry, artichokes, both rich and mild cheese, tomatoes, corn, shelled beans, onions, and salad greens. Purple Peruvian fingerlings will keep for a couple of weeks when stored in a cool, dry, and dark place.
Purple potato varieties are among hundreds of other varieties found in Peru. Most of these varieties never see a market and are traded among communities or given as gifts. There are also specific varieties used for occasions such as weddings, baptisms, and funerals. Potato cultivation has become rooted in Peruvian traditions and rituals and is being passed on from generation to generation.
The Purple potato is native to the high plains and mountain slopes of Peru and Bolivia. Today Purple potatoes are easily grown in the northern hemisphere and are cultivated in regions of South America, North America, and Europe. They are most commonly found in specialty grocers and farmers markets.
Recipes that include Purple Peruvian Fingerling Potatoes. One is easiest, three is harder.
|Beth Dunham||Leek, Potato & Fennel Soup|
|A Wicked Whisk||Purple Potato Breakfast Skillet|
|Stirring Stew||Extra Crispy Duck Fat-Fried Fingerling Potatoes|
|Ciao Florentina||Purple Potato Salad|
|Honest Cooking||Rosemary and Garlic Roasted Purple Potatoes|