Serranita Potatoes
Estimated Inventory, lb : 0
Description/Taste
Serranita potatoes vary in size depending on growing conditions and are generally medium to large, with an irregular, round, oblong, or oval shape. Each tuber is indented with several shallow eyes, giving the surface a slightly lumpy appearance. The surface also has a semi-thin, taut, and lightly textured skin with some webbing and netting. In markets, Serranita potatoes are often sold with a layer of soil coating the tubers, giving them a dusty, red-brown appearance. Once washed, the skin reveals shades of dark purple, almost black hues. Under the surface, the ivory-to-white flesh is solid, firm, and slippery when raw, and becomes starchy, crumbly, and fluffy when heated. Some faint pigment may also appear in the flesh, but the amount ranges from none to only small patches. The variety is known for its high dry matter, a trait resulting from its low water content and high starch content. Serranita potatoes are edible once cooked, and have a mild, earthy, subtly sweet, and nutty flavor.
Seasons/Availability
Serranita potatoes are generally harvested between May and June in Peru. Each growing region will have varying seasons, depending on its climate. The tubers can also be stored for long periods, extending their availability throughout the year.
Current Facts
Serranita potatoes, botanically classified as Solanum tuberosum, are a modern Peruvian variety, belonging to the Solanaceae or nightshade family. The improved cultivar was specifically bred and released in partnership between two agricultural programs in Peru in the early 21st century and is valued for its disease resistance, tolerance to environmental stresses, and culinary versatility. The variety’s tubers grow underground beneath leafy plants reaching 1.2 meters in height, and each plant produces 15 to 25 tubers each season. Serranita potatoes are harvested 120 to 150 days after sowing, and the variety is known for producing high yields, adapting to poor soils. It is important to note that Serranita potatoes are not meant to replace native Peruvian potatoes; rather, they are intended to complement these varieties as a commercial cultivar for increased revenue. Approximately 80% of Serranita tubers are used for industrial purposes, while 20% are sold in fresh markets. Chefs and home cooks seek out Serranita potatoes for their flavor and versatility, and the tubers are used in a wide array of savory culinary preparations.
Nutritional Value
Serranita potatoes have not been extensively studied for their nutritional properties. Potatoes, in general, are a source of fiber to regulate digestion and contain vitamins B and C to strengthen the immune system while contributing to energy production. Potatoes also provide varying amounts of minerals, including iron, zinc, calcium, and potassium. These minerals help the body support bone and tooth development, produce the protein hemoglobin for oxygen transport through the bloodstream, and maintain fluid balance.
Applications
Serranita potatoes have a neutral, earthy, and subtly nutty flavor suited for cooked preparations. The variety is not eaten raw and is well known for its use in Peruvian preparations, typically boiled, baked, or fried. Serranita potatoes cook quickly and have a mild nature, lending well to a variety of savory dishes. The tubers are commonly boiled and served as a simple side to roasted meats, and are often dipped in flavorful sauces to enhance their complexity. They are also boiled and mashed into causa, a layered potato dish unique to Peru. Boiled Serranita potatoes are added to salads, or mashed, stuffed with meat, and fried into crisp dumplings. They are also simmered in soups and stews, notably sancochado, a hearty Peruvian meat-and-vegetable soup. Try adding Serranita potatoes to casseroles, or purée them and use them as a base flavoring in main dishes. They are also sliced and fried into chips or fried into wedges and quarters, developing a crisp exterior and fluffy interior. Serranita potatoes pair well with spices like paprika, cumin, chili powder, and garlic, as well as herbs like parsley, dill, and huacatay. Whole, uncooked Serranita potatoes will keep for several weeks to months when stored in a cool, dry, and dark location with ample airflow. In ideal storage settings, the tubers can keep for 3 to 4 months.
Ethnic/Cultural Info
Serranita potatoes are known as “the ecological mountain potato,” a name given by Peru's National Institute of Agricultural Research and Innovation, or INIA. This descriptor was used to label the variety as the name “Serranita” roughly translates from Spanish to mean “from the mountains” or “highlander.” The variety is called an ecological potato because it was specifically bred to be resistant to diseases such as late potato blight. This growth trait makes it a more environmentally responsible crop, as it can be grown in poor soils, produces high yields, and requires only 4 to 5 applications of preventive fungicides in areas with high rainfall, whereas other varieties require 8 to 16 applications.
Geography/History
Serranita potatoes are native to Peru and were developed through a partnership between INIA, the National Institute for Agricultural Research and Innovation, and CIP, the International Potato Center. The variety was bred from a program to create new cultivars with increased resistance to late blight, one of the most destructive diseases affecting potato plants. Serranita potatoes have a complex genealogy involving multiple crosses and were labeled INIA 309 before being branded under the commercial name Serranita for retail markets. The variety was released in 2005 and was promoted for cultivation in the Peruvian departments of Cajamarca, Cusco, Ayacucho, Junín, and Huánuco. Serranita potatoes are planted in coastal fields and in the Andean Highlands at elevations between 2,000 and 3,800 meters. Today, Serranita potatoes are a Peruvian commercial variety sold in local markets throughout the country. The Serranita potatoes featured in the photograph above were sourced through the Sunday Pisac Market in the Cusco Region of Peru.
