Baby potatoes

Baby potatoes are small potato tubers harvested before reaching their full size, which gives them a smooth texture and a thin, delicate skin. They are highly valued in cooking for their sweet and earthy flavor, as well as their versatility for boiling, roasting, sautéing, or even using in salads.

The origin of baby potatoes dates back to the Andean regions of South America, where potatoes were first cultivated thousands of years ago. Today, these small potatoes are produced in various parts of the world, including countries such as Peru, Chile, and Colombia, where they are an important part of the local cuisine.

Regarding their properties, baby potatoes are an excellent source of complex carbohydrates, fiber, B vitamins, and minerals such as potassium and iron. Due to their thin skin, it is common to cook them with the skin on to make the most of all their nutrients and add texture to dishes.

In Hispanic America, baby potatoes are also known as papines, papitas baby, or simply small potatoes, terms that vary by region. Their compact size and mild flavor make them a popular choice to accompany meats, fish, and vegetables, adding color and attractive presentation to recipes.