Maori Potatoes, or Taewa Maori , were brought to New Zealand by early explorers, whalers and sealers from Europe and South America in the 1700s. Grown in commercial crops by Maori until 1850, these traditional potatoes were no longer grown in large quantities when colonisation and selective breeding saw Maori-owned farmland diminish.

They are the closest example we can find to original potato sources. This is what a potato used to be like.

The deep purple flesh of Maori potatoes provides nutrients through its anthocyanin content. Anthocyanins are a type of phytochemical belonging to the falvonoid group that have a wide variety of benefits including protecting against age related conditions, especially with regard to brain function. For best results, boil or steam and finish them in the oven with a bit of olive oil.