In Colombia, the potato is not just a staple food but also a symbol of gastronomic identity. The country is the fourth-largest potato producer in Latin America, with most of its crops concentrated in the departments of Boyacá, Cundinamarca, and Nariño. There, the climate and fertile soils allow the cultivation of diverse varieties that end up on the tables of millions of households.
Although there are more than 40 types of native potatoes, some have become more popular due to their flavor, texture, and versatility in cooking. These varieties are not only part of traditional dishes but also appear in modern preparations that highlight the country’s culinary richness.
Discover some of the world’s best potatoes, from Colombia
Criolla potato: a staple in soups and stews
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The criolla potato is perhaps the most representative for Colombians. Small, bright yellow, and creamy in texture, it is known for its slightly sweet flavor and tendency to break down when cooked. This tuber is essential in typical dishes such as ajiaco santafereño, a thick soup that combines chicken, corn on the cob, guascas (an aromatic herb), and three types of potatoes, with the criolla being the one that gives thickness and flavor.
It is also commonly eaten fried in individual portions, popularly known as papa criolla frita, widely found along highways, in restaurants, and at street food stalls. Additionally, it is used in rustic stews with meats or pork cracklings, and in modern versions, it is baked with spices and grated cheese.
Pastusa potato: family favorite in Colombia
The pastusa potato, round with a white skin, is another of the most consumed in the country. It is floury and soft, making it perfect for soups and purées. In fact, it is the most widely used variety in Colombian households for preparing broths, chicken stews, or traditional guisos.
In cities like Bogotá and Tunja, the pastusa often accompanies dishes such as cuchuco de trigo or cocido boyacense, where its texture blends seamlessly with meats and legumes. It is also the preferred potato for papas chorreadas, smothered in a creamy sauce of tomato, onion, and queso campesino.
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Sabanera potato
The sabanera potato, grown in regions of Cundinamarca and Boyacá, is known for its firm texture and ability to hold its shape when cooked. It is one of the most commonly used for making French fries, since it becomes golden and crispy on the outside while staying soft inside.
In traditional cooking, it is also boiled as a side for meats, especially in the Andean region, where it is commonly served whole with a touch of salt and butter. Contemporary chefs have also adopted it for more sophisticated dishes, such as stuffed potatoes with cheese or aromatic herbs.
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R-12 or Superior potato: for roasts and home-style meals
Popularly known as the R-12 or “superior potato,” this medium-sized variety is one of the favorites for quick, home-style preparations. Its versatility allows it to be boiled, roasted, or fried with excellent results. It is commonly served in family barbecues alongside meats, sausages, and arepas, as well as in picadas with fried plantain and cassava.
In traditional restaurants, the R-12 is also offered in simple preparations such as papas saladas, boiled in salty water and served with homemade chili sauce.
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In Colombia, the potato is not just another ingredient—it is a cultural element that unites regions and families. Each variety has its place at the table and in the hearts of Colombians, from the criolla that gives flavor to ajiaco to the sabanera that stars in French fries at restaurants and street vendors.
Today, contemporary chefs are revaluing these varieties in gourmet creations, incorporating native colorful potatoes, such as purple or red ones, into salads, purées, and signature dishes. In this way, the Colombian potato remains both a tradition and culinary innovation.