Creole potato, with skin, cooked

The Creole potato, also known as yellow potato, or egg yolk potato, is native to America, it was grown in Colombia, Peru, Chile, Mexico and Ecuador, with a very pleasant flavor, thin skin and sandy texture, requires little cooking because it can be opened and unraveled. In Colombia, especially in the Andean region, it is widely used for the preparation of different soups, especially the Ajiaco Santafereño. Also as an accompaniment to sausages and fried or pureed meats, which are mild in flavor.