Mayan potatoes were developed in Scotland from an ancient variety which was brought back from the wilds of Peru.
- have a nutty flavour
- golden coloured flesh
- creamy, but dry texture
- chips & roast Mayan potatoes are crispy on the outside but fluffy in the middle
- bulk up on water
- cook in a third less time than ‘conventional’ potatoes – saving time and energy
- are better steamed than boiled because they cook quickly & then break up
- yield less than conventional potatoes
There are several varieties of Mayan potato, including these early maincrop varieties:
Mayan Gold gets its golden colour from its high levels of carotene. Carotene is an antioxidant & features in anti-carcinogenic diets. So, Mayan potatoes are particularly good for you as well as being a tasty part of a meal.
Click this link to buy some Mayan seed potatoes.
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