The Ozette came from Peru by way of Spanish explorers to the Makah Indians at Neah Bay, Washington in the late 1700s. The Ozette is also known by the names, Anna Cheeka’s Ozette and Makah Ozette. It is considered a fingerling potato, as its size ranges from 3-7 inches in length and 0.75-1.5 inches in diameter. The potato has an earthy and nutty flavor that is similar to the taste sensed in cooked dry beans. The flesh is firm and the texture is very creamy. The Ozette is generally served steamed, fried, or roasted. The Ozette is grown predominantly in private gardens for specialty menus and for personal consumption.
A partnership between the Slow Food Seattle chapter, the Makah Nation, the Seattle chapter for Chefs Collaborative, several farmers, and a laboratory that produces potato seed for the USDA formed in 2006 to increase the production and promotion of this delicious potato. This partnership is now a Slow Food Presidium.Learn more about the Makah Ozette Potato Presidium.
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