Mayan Gold originated from the foothills of the Andes in Peru, where its ancestors were once farmed by the Incas. This variety is supposed to be the closest cousin to the potato which was brought to Queen Elizabeth I by Sir Walter Raleigh.
Technically, these are not actually a potato variety in the European sense of the word, but a phureja (pronounced fureka). …And these phurejas are grown on the leafy Sussex/Kent border near Tenterden at Morghew Park.
Zipping back to modern day use, the Mayan Gold has a wonderful golden coloured flesh and delicate skin. Absolutely stunning for chipping, crisping and roasting – but tread carefully for mash, as it’s quite fragile and disintegrates easily when boiled or steamed. They cook quicker than you think they will, as they are less dense than regular potatoes.
It’s the nutty and distinctive taste that makes Mayan Gold an enduring favourite. They have real flavour, which is why they are such a wild success as roasties.
Mayan Gold is the perfect variety of potato you can mark down on your list as the perfect roast for Christmas lunches.