"Rivaling the Irish, Aymaras eat potatoes for five meals during the day. Principal meals consist of quinoa or potato soup and a heaping bowl of many varieties of boiled potatoes. The potato skins are given to the guinea pigs. In spite of the nutritional value of the peels, Aymaras as well as other Andeans consider eating them pi-like behavior. Nutritionists should not hope to change this view.
The peeled potatoes are dipped in a spicy hot sauce called afí (chili peppers and tomatoes). The meal is very bland and relatively tasteless for Westerners, but Aymaras relish the different species of potatoes, popping them into their mouths and commenting whether the potato is a "Red Maiden," "Bitter Potato," or some other of the hundred or more varieties that they cultivate.
Aymaras freeze-dry potatoes to make Ch'uño by laying potatoes on the ground during June, the coldest month, to freeze at night and sweat from the sun during the day while they shuffle through them, squeezing out the water, so that they shrink to the size of marbles. Ch'uño has four times the energy value in calories as that of unprocessed potatoes."
Hundreds of varieties of potatoes. Freeze-dried potato marbles. Life is short.