Color palette of Perupa potatoes
Out of the colored potatoes, the truffle potato is the best known by chefs. But there are so many more colored potatoes: the Perupas.
Sometimes we forget how many beautiful colors nature has given us. Luckily, the farmers in the Andes mountains preserved the wide range of colors, shapes and flavors of the original potato species. These original potato species are the base to our Perupas. Ancient species from the Andes mountains, back on your plate! Each Perupa has its own color and quality. From the waxy to the starchy ones and from the ones with full round flavors to the ones with a more bitter and fresh taste. Also, the Perupas are extra healthy thanks to the large amount of antioxidants and they’re a sight for sore eyes.
Lily Rose
Article number 130105
Taste: A beautiful antique pink color with a fresh and light structure. This waxy potato has a little bitterness.
Preparation: Frying in the pan, roasting in the oven or steaming in the skin. The color is retained during cooking.
Combine with: Very nice in vegetable dishes with for example artichoke, spinach and carrots.
Double Fun
Article number 130106
Taste: Waxy potatoes with a creamy but naturel taste.
Preparation: Blanch with some acid to give a more intense color.
Combine with: Exciting with seaweeds and salty vegetables.
Violet Queen
Article number 130117
Taste: Slightly sweet, earthy and nutty taste. With hints of beetroot.
Preparation: Really great as crisps, fries or baked potatoes. The color is retained during cooking.
Combine with: Try and make some purple potato blini’s.
Blue Star
Article number 130107
Taste: Beautiful blue-purple marbled flesh.
Preparation: Prepare this potato in the skin or add acid for a better preservation of color.
Combine with: Very refined in a lukewarm potato salad.
Violetta
Article number 130118
Taste: Hints of nuts and nutmeg. When steamed in the skin, this potato will give a pine scent. Waxy, but soft on the inside.
Preparation: Steam in the skin.
Combine with: The color is retained during cooking.
Anya
Article number 130119
Taste: Delicate, full, creamy and nutty. Waxy potato with a pleasant bite.
Preparation: Steam in the skin, roast in the oven or sauté in butter. Crispy and stays firm on the inside.
Combine with: For example as crisps with the starter. Also nice with an exciting dip made of crème fraîche and horseradish.
Original potato
Article number 130082
Taste: Firm taste with a creamy structure and a deep yellow, almost orange, color.
Preparation: Great for boiled potatoes, but also makes a particularly nice stew or yellow mash.
Combine with: For example a dish where the potato is processed into vichyssoise, combine with North Sea crab and some seaweed.
