Yellow potatoes are to me definitely the tastiest of all potatoes; they are used to thicken many soups. They are small, in general from ½ to 1½ inches in diameter, and are therefore very quick and easy to cook. Originally from the Andes regions, these were brought to us by the Incas. You can use Yukon gold potatoes instead, but the taste is not quite the same; in Latin markets you can find them as Peruvian yellow potatoes or Colombian yellow or criolla potatoes. Here they are baked, but we also deep fry them; they are sold like plantain chips in white paper bags on the streets all over the country, but especially in the central to southern part.
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