In Arequipa, Novoandianan restaurants still devote a large proportion of their menus to the common garden spud, but prepare it in a multitude of novel ways.
The very notion that we expect our vegetables to conform to a visual ideal is ludicrous in the first place, as anyone who has ever raised a homegrown carrot, spud or bulb will attest.
Once the humble spud was favoured by slimmers, but the remarkable rise of the Atkins diet, which is based on limiting carbohydrates in favour of proteins, is definitely down on them.