According to Slow Food USA, The Ozette came from Peru by way of Spanish explorers who brought it up the coast to the Makah Indians at Neah Bay, Washington in the late 1700s.
After the Europeans abandoned their settlement, the Makah continued to cultivate this potato as an easy source of carbohydrates, which were hard to come by in the Pacific Northwest at the time.
While all potatoes originally came from Peru and the surrounding countries, most of the varieties available today in North American were brought back from Europe. This makes the Makah Ozette a truly unique potato.
This potato is a very-late season heirloom. It has fingerling tubers with bumpy, buff skin and waxy, white flesh. Good for storage. High resistance to scab. skin is firm and the inside is creamy and delicious when cooked, either steamed, roasted or fried.
Elongated fingerlings with bumpy, buff skin and waxy, white flesh
Selecting and Buying
Preparation and Use
Simply stem, roast, or saute.
Conserving and Storing
Store in a cool dark place.