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Papapura potatoes are small, oblong and have a smooth, golden yellow outer skin with brown speckling and shallow eyes. The inner flesh of the Papapura potato is a rich yellow with a smooth and creamy texture similar to sweet potatoes. Papapura potatoes have a mild buttery flavor.
Papapura potatoes are available in the spring and summer.
Papapura potatoes, botanically classified as Solanum tuberosum “Papapura,” are a new variety of fingerling potatoes from the Netherlands that were selected for their taste and resistance to disease. Papapura potatoes are extremely rare and are only found in limited supply.
Papapura potatoes are an excellent source of fiber, potassium, vitamin C and carotenoids, a type of antioxidant.
Papapura potatoes are best suited for cooked applications such as roasting, baking, boiling, or sautéing. Papapura potatoes are often sliced into coin-sized pieces and roasted as a side dish or used as a breakfast potato. These potatoes can also be baked, squashed and pan-fried to create a creamy interior and crispy exterior. Papapura potatoes pair well with meats, fish, poultry, chives, onions, hazelnut oil, thyme, fennel, garlic, and rosemary. Store Papapura potatoes in a cool, dry, and dark place.
Potatoes have become one of the most important crops in the Netherlands since its introduction in the 1600s. The Netherlands ranks among the world’s top 10 potato producers, and only half of the potatoes produced are used as a food source. The other half are used as seed potatoes and are processed into chips and flour.
Papapura potatoes originated in the Netherlands and were the result of a cross between two unnamed cultivars at the Agrico Research breeding station in Emmeloord, the Netherlands in 1994. The fingerling potatoes are available in very limited supply in Europe and the Netherlands.