Carotenoid concentrations of native Andean potatoes as affected by cooking

► The study reports the effect of cooking on carotenoid concentrations of native Andean potato accessions. ► It has used light, intermediate and deep yellow fleshed accessions representing the germplasm yellow flesh colour diversity. ► It is the first time that carotenoid concentrations of boiled potatoes from the Peruvian highlands are reported. ► It is demonstrated that boiled potatoes of deep yellow fleshed accessions are a significant source of zeaxanthin.