with deep eyes. Some are spiral in shape. They have a good, nutty flavor and unusually high amounts of protein and vitamin C.
This diploid (see page 102) is grown intermixed with common potatoes in traditional fields. Bolivian farmers, for instance, often plant a few rows of “collyu papa,” a pitiquiña (pronounced pee-tee-keen-ya) variety, for their own consumption, and andigena varieties (see below) for the market.
The plant is becoming rare and is not now grown outside the Andes. Some strains are fairly frost resistant. It produces fertile seed. The tubers require a dormant period before they will sprout. Typically, they are stored 4-5 months between crops.
Limeña. Known in the Andes as limeña (pronounced lie-main-ya) or papa amarilla (“yellow potato”), this species (Solanum goniocalyx) produces a potato with deep-yellow flesh of exceptional flavor. It is fried and sold as a culinary specialty in the streets of Lima, Peru, for