Potatoes come in every texture and color. You can see them in the markets: reds, blues, purples, yellows and pinks, sometimes ringed with two colors when sliced open. The texture of some varieties can be changed by putting them out in the sun for a few days before cooking them. Native to the Andes in Peru and northwest Bolivia, potatoes were domesticated more than 10,000 years ago. Freeze-drying the potato for chuño was just one method used to increase its life after harvest.

Source: New York Times April 16, 2018 15:52 UTC