Cecile POTATO

Quick Overview

• Cécile potatoes are a distinct variety of the Solanum tuberosum species, known for their appealing appearance and versatile culinary uses.
• They are a popular choice among gardeners and chefs for their unique flavor profile and texture, making them suitable for a range of dishes from salads to roasted sides.
• As a cultivated tuber, Cécile potatoes contribute to the diverse family of potatoes enjoyed globally, reflecting centuries of agricultural refinement.
• Bullet Points:
  • Belong to the nightshade family (Solanaceae).
  • Grown as an annual crop with underground tubers.
  • Recognized for both aesthetic and practical qualities in cooking.

Origin & History

• Cécile potatoes likely trace their roots to the Andes region of South America, where potatoes were first domesticated by indigenous peoples between 7,000 and 10,000 years ago.
• Introduced to Europe in the 16th century by Spanish explorers, this variety would have evolved through selective breeding to suit various climates and culinary preferences.
• Named possibly after a historical figure or region (e.g., “Cécile” suggesting a French influence), they represent a modern cultivar adapted from ancient potato ancestry.
• Bullet Points:
  • Originated in southern Peru and northwestern Bolivia.
  • Spread globally via the Columbian Exchange post-1536.
  • Developed into a distinct variety through European cultivation efforts.

Specifications

• Cécile potatoes are typically small to medium in size, with a smooth, thin skin that ranges from pale red to pinkish hues, depending on growing conditions.
• Their flesh is creamy and firm, with a low to medium starch content, placing them in the waxy potato category ideal for boiling or roasting.
• They grow on herbaceous perennial plants reaching up to 1 meter (3.3 feet) in height, producing tubers on underground stolons in well-drained, fertile soil.
• Bullet Points:
  • Size: 2–3 inches in diameter (small to medium).
  • Skin: Thin, smooth, red-to-pink coloration.
  • Flesh: Creamy white, waxy texture, low starch (15–20% dry weight).

Key Characteristics

• These potatoes are prized for their waxy texture, which holds shape well during cooking, making them a favorite for potato salads and stews.
• They offer a subtle, slightly sweet flavor with a hint of earthiness, distinguishing them from starchier varieties like Russets.
• Cécile potatoes have a vibrant skin color that adds visual appeal to dishes, and their skin is edible, packed with additional nutrients.
• Bullet Points:
  • Texture: Firm, waxy, retains structure when cooked.
  • Flavor: Mildly sweet, earthy undertones.
  • Appearance: Bright, colorful skin; uniform, rounded shape.

Health Benefits

• Cécile potatoes provide a good source of vitamin C, delivering approximately 30% of the daily value per medium tuber, supporting immune health and collagen production.
• Rich in potassium (around 15% of daily value), they help regulate blood pressure and support muscle function, especially when consumed with the skin.
• Their fiber content, particularly in the skin, aids digestion and promotes gut health by acting as a prebiotic, while their resistant starch may improve blood sugar control.
• Bullet Points:
  • Vitamin C: Antioxidant, boosts immunity (27 mg per 5.3 oz serving).
  • Potassium: Supports heart and muscle health (620 mg per serving).
  • Fiber/Resistant Starch: Enhances digestion, stabilizes blood sugar (2–3 g per serving).