Mayan Gold Potatoes

Mayan Gold is not, strictly speaking, a modern potato. It is a phureja, a cultivar group of wild Andean potato species farmed in the foothills of Peru while European agriculture was still centuries away from encountering the potato at all, with ancestors believed to be over 7,000 years old. The Scottish Crop Research Institute spent fifteen years working with these ancient wild species before releasing Mayan Gold to the UK market in the early 21st century, one of the first phureja varieties ever made available commercially, crossing wild Phureja cultivars from Peru with modern varieties to retain the extraordinary flavour of the ancient potato while surviving European growing conditions. Two things make it immediately distinctive in the kitchen: the flesh is a deep, vivid golden yellow that holds its colour through cooking, and the less dense flesh means it cooks in roughly half the time of a modern potato, a proper roast done in 30 minutes rather than 60.

Mayan Gold's vivid golden yellow flesh signals a high carotenoid content, the same antioxidant family found in carrots, sweet potato and Andean Sunrise, with the deeper the yellow, the higher the level. It is a documented source of vitamins A and C, vitamin A being unusual in a potato and reflecting its Phureja lineage. Because it was developed to retain the flavour and nutritional profile of the wild Phureja species rather than bred primarily for yield, it keeps a nutritional complexity modern varieties often lose. Its naturally buttery flavour means it needs less added butter, cream or oil to taste rich, a practical benefit alongside the culinary one. It also offers potassium for healthy blood pressure and cardiovascular function, dietary fibre when eaten skin on, and is naturally gluten free. Its carotenoids are fat soluble, so cooking with a little oil or butter helps the body absorb them more effectively.

Grown in Victoria, harvested in season and dispatched fresh.

Mayan Gold is in season from March to August, the window when this ancient phureja variety is at its best.

Cut into even chunks and blanch in boiling water for just 2 to 3 minutes, far less than a modern variety needs. Drain, steam dry briefly, toss in good oil, season well and roast at 200C for 25 to 30 minutes, turning once. The vivid golden flesh deepens further in the oven, and the flavour is richer and more complex than a high starch variety, even with a more delicate crust.

Cut into thick wedges, toss in oil, season generously and roast at 210C for 20 to 25 minutes. The drier, less dense flesh produces a lighter, almost crisp chip with a pronounced nutty flavour that needs no sauce. Watch closely, since at this half time cook rate it can go from perfect to overdone quickly.

Parboil for 2 to 3 minutes, drain, then sauté in butter or oil over medium high heat until golden. The flesh colours quickly and develops a caramelised exterior while staying light inside. Finish with fresh herbs and fleur de sel.

Steam whole or halved for 12 to 15 minutes, significantly less than a modern variety. This preserves the vivid golden colour and natural flavour without any added fat. Mayan Gold is naturally buttery enough that steamed and served plain is fully satisfying on its own.

The delicate golden skin is worth keeping in most preparations, thin and flavoursome. The vivid flesh colour holds through cooking, so expect a deep golden result on the plate. Handle gently, since the flesh is less dense and more delicate than modern varieties. Check the pale golden skin for green tinge before cooking and cut away any affected areas. Do not boil: the less dense flesh disintegrates in water, so stick to roasting, steaming, sautéing or baking.

Store in a cool, dark and ventilated spot such as a pantry or cupboard, since the delicate, less dense flesh is slightly more sensitive to poor storage than modern varieties. Do not refrigerate, as cold affects flavour and texture, and the natural butteriness is part of what makes Mayan Gold special. Use within 1 to 2 weeks, since the less dense flesh gives it a shorter shelf life than modern high dry matter varieties. Handle gently and keep the bag undisturbed in a cool spot, in the paper bag rather than sealed plastic. Check the pale golden skin before cooking and cut away any greened areas. When your order arrives, unpack promptly and move it to a cool, dark spot, the vivid golden colour of the flesh is the variety's most distinctive feature, visible the moment you cut one open.