Papa púrpura are Peruvian purple potatoes. The skin and flesh have a deep purple color, and when cooked, the potatoes usually turn bluish. They're cooked just like regular potatoes and the flavor is also similar to regular potatoes, just with buttery notes.

It's recommended to roast them, add them to salads, or deep-fry them. In pre-Hispanic times, purple potatoes were usually reserved exclusively for the Inca Kings, and nowadays some chefs affectionately call them Gems of the Andes. Interestingly, they contain two to three times the antioxidants found in yellow or white potatoes.

Ulluco is an economically important South American root crop that is indigenous to the Andean region in South America. It is widely cultivated and consumed in Peru, Bolivia, Ecuador, Colombia, Argentina, Venezuela, and Chile. Having its roots in ancient times, this root vegetable used to represent an essential food crop for the Incas, and it has long been grown primarily for its tubers, but also for its leaves, both of which are edible and equally flavorful.

Varying in both size and shape, the tubers may have a bright yellow, green, orange, red, pink, or purple exterior that surrounds white or yellow flesh. These tubers are characterized by a smooth, firm, and crispy texture with a distinctive and somewhat earthy flavor. 

One of the valuable food sources and medicinal plants of indigenous Andean populations, and native to the Andean region, mashua is a type of tuberous crop that continues to be grown in countries such as Peru and Bolivia (and to lesser extent in Ecuador), although mostly for household consumption.

There are both domesticated and wild mashua varieties, and the plant’s tubers vary in size and color, depending on the variety. Mashua tubers are shiny and cone-shaped and may come in white, pale yellow, orange, red, purple, or even black color. 

This South American perennial plant has long been grown for its edible roots. Yacón tubers resemble sweet potatoes and may come in various colors including white, pink, red, yellow, orange, or purple, while their flesh is typically white.

This root-like vegetable is characterized by a distinctive, mildly sweet flavor with hints of apples, pears, celery, and watermelon. It has a pleasant crispiness that the tubers retain even after they have been cooked. Yacón is highly-appreciated for being a fantastic source of moisture, electrolytes, salts, and starch, which is why the juice of its tubers used to be enjoyed as a potent refreshing beverage by the indigenous populations in the past, and is probably the reason for its name, which translates to water root in the Inca language. 

Chuño is an unusual variety of Andean naturally freeze-dried potatoes. The name comes from a Quechua word ch'uñu, which can be literally translated as freeze-dried potatoes. The potatoes have a very long shelf life and are often used in dishes such as stews and soups.

Before consumption, the potatoes need to be soaked in water in order to rehydrate. There are two basic varieties of these potatoes – black and white. White chuños are soaked in cold water, then sun-dried, while the black variety is left to freeze overnight, and is then crushed in the morning in order to extract the liquid, but at night, it gets frozen again, so the process is repeated until the potatoes are totally dehydrated.

Pampacorral sweet potatoes are produced in the Quechua, Suni, and Puno regions in the province of Calca in the region of Cusco in Peru. The potatoes are farmed across the Andes and symbolize the gastronomy and the agriculture of local people.

There are nine species of potatoes that farmers have selected because of their shape, flavor, and color. Those nine species are further diversified into about 900 varieties. From this huge array, a handful of varieties have been selected in order to promote the lesser-known varieties with great production potential. Mactillo is a long and floury potato with violet skin and white flesh streaked with violet. 

Papa negra, also called papa mariva, is a variety of potato from the Andean regions of Peru. The negra variety has a unique black skin color, slightly sweet flavor, and floury texture that differentiate it from more commonly known potato varieties in other parts of the world.

These potatoes can be used in various traditional Peruvian dishes or simply cooked and eaten in ways similar to other potato varieties.

Oca is a potato-like tuber that is believed to have originated in the Andes. The skin of these tubers comes in various colors such as red, orange, purple, yellow, and pink. The color can also be distributed in patterns. Their tuber is long and narrow, while their skin is waxy and wrinkled.

They usually have a firm, white or cream-colored flesh. Oca tubers can be cooked or eaten raw, and their leaves and stems can also be consumed. Although it is difficult to specify, most varieties will have a nutty and earthy flavor when cooked, and when eaten fresh, they are usually subtly tart.