Potatoes, as a New World food are one of the biggies… Though they were never eaten by anyone outside of the New World until about 1550 BCE, food anthropologists posit that tubers were cultivated in South America about 20,000 years ago. They were born, as it were, in Chile but ancient potato concentration seems to have been around Peru where they were blue, purple, pink and/or yellow…depending on the mineral composition of the soil in which any particular potato might be grown. Those types of colorful potatoes have become a kind of boutique potato today…with the purple Peruvian potatoes, the waxy yellow fingerling or  Russian banana fingerlings…they’re out there…and they can be quite good.
Here in the States we like our potatoes big and white. We like the Russet Burbank potatoes, and the kennebec at one time was a very nice variety I used to buy way back in the days before In-n-Out Burger bought about a third of Idaho and made some Kennebec spud farmers quite happy I’m sure…the Yukon Gold potato has become quite popular in recent years…french fries are everyone’s favorite…they’re from Belgium, BTW, not France.

Nevertheless, they’re popular in Mexico where they might sprinkle theirs w/cumin, dried chile arbol and salt…or any other various flavors of powders, for instance, ant salt…made from ground up ants and salt. It’s tasty, adds that bit of protein you may be looking for in your diet, you know…or ground up chapulines (that’s grasshoppers, people)…chile powder, etc. I once brought home a ziplock bag of hand-harvested Oaxacan Sea Salt from one of my trips. It was still kind of moist and tasted wonderful. Tasted like the ocean…