The Ozette potato, botanical name Solanum tuberosum subsp. andigena, is also known as Anna Cheeka’s Ozette and Makah Ozette. It is considered to be the first potato cultivated in North America.

The Ozette potato is a petite, tubular shaped heirloom fingerling potato that grows two to three inches in length. Its skin is tan colored with earthy speckles throughout. Its flesh is creamy white and firm. When cooked, it develops earthy and nutty undertones.

Serving Ideas

As with many fingerling varieties the ozette is best suited to roasting and boiling as these applications showcase the potato's best culinary virtues.

Geography/History

The Ozette potato came from Peru by way of Spanish explorers to the Makah Indians at Neah Bay, Washington in the late 1700s. It was rediscovered in the late 1980's to be a staple in the diet of the Pacific Northwest Native Americans of the the Makah Nation. The Makah Nation named the potato for a village located near Neah Bay. It was not until the late 1980's that the Ozette potato was catalogued and grown outside of the Makah Nation. It is primarily grown in home gardens and on small farms throughout the Pacific West Coast. A partnership with Slow Food Seattle, the Makah Nation and Chefs Collaborative has introduced the Oozette to small farmers to increase production and promotion of a potato that has been sustaining a population for hundreds of years.

Seasons/Availability

Ozette potatoes are available late summer into fall.