Samsó

Samsó is the Catalan term used in parts of Catalonia and the Balearic Islands to refer to the common potato (Solanum tuberosum). In regional markets, samsó denotes the tuber’s starchy variety frequently used in home cooking and traditional dishes. Potatoes labeled samsó come in a range of skin colors, from yellow to red to white, with flesh that can be white or yellow. They are characterized by versatile texture, suitable for boiling, frying, roasting, or puréing.

History and production: The potato was introduced to the Iberian Peninsula in the 16th century and quickly integrated into local cuisine; in Catalan-speaking areas, the term samsó became part of agricultural and culinary vocabulary. Today, samsó is commonly grown across Catalan-speaking regions, with farmers selecting varieties adapted to regional soils. In markets, the samsó label may be used to indicate locally grown, or simply a preferred local potato.

Culinary uses: Samsó potatoes are central to many Catalan and Balearic dishes, including stews, braises, roasted potatoes, and purées. They hold up well in recipes that require the potato to retain shape or absorb flavors.

See also: Potatoes in Catalan cuisine, Balearic agriculture.