Yellow potato

Yellow potato is a variety of potato native to the Andes, especially popular in countries like Peru and Bolivia. It is characterized by its thin, yellow skin and a creamy, deep yellow flesh, making it ideal for a wide variety of culinary preparations.

This tuber is highly valued in gastronomy for its soft texture and its slightly sweet and buttery flavor, which makes it the perfect base for mashes, stews, stuffed potatoes, and traditional dishes like ají de gallina or causa limeña.

Among its nutritional properties, the yellow potato stands out for being a good source of complex carbohydrates, rich in energy, in addition to containing fiber, vitamin C, and some B vitamins. Its low fat content makes it ideal for balanced and nutritious diets.

In different regions of Latin America, the yellow potato may have different names, although it is commonly known simply as:

• Yellow potato
• Yellow potato (in Spain)
• Yellow yukán (in some areas of Colombia and Ecuador)
• Yellow creole potato (which can be confused with the 'criolla', although they are distinct varieties)

It is a fundamental and versatile ingredient in Latin American cuisine, adding color, flavor, and texture to multiple traditional and modern recipes.