The Yawar potato hails from the Andes and has burgundy skin and a deep red flesh - hence its name, a Quecha word meaning blood. Acurio refers to the potato variety as the "jewel of biodiversity of Peru" and is working with theConsorcio Papas Andinas Del Peru (Consortium of Andean Potatoes of Peru) to promote its use.
"The dream of the small farmers that produce Yawar is that, after 300 years of indifference, the potato will finally be loved and valued by all Peruvians...then travel the world, bringing prosperity and pride to its people," Acurio wrote on Facebook.
The Yawar will be sold in Peruvian supermarkets starting May 30th but it'll be some time before it makes it way out of Peru and into our tables.
What do you think? Are you excited about the Yawar potato? How would you cook it to enhance its beautiful red color?
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.