The present investigation began with the morphological characterization, describing the general shape of the tubers, depth of the "eyes", predominant and secondary color of the skin and pulp of 24 varieties of native potatoes. Most presented round shapes (10 ecotypes); "eyes" with medium depth (14 ecotypes); yellow skin without secondary color (8 ecotypes) and light yellow flesh (9 ecotypes). Regarding size, in general it was possible to observe that the native ecotypes presented heterogeneous tubers in size and weight (between 20 g and greater than 90 g). In the physical characterization, it was found that the maximum value of specific gravity of 1.11 corresponds to the Chaucha Amarilla and Calvache varieties; They are followed by the varieties Sta. Rosa, Coneja Blanca, Violeta, with an average value of 1.10. Regarding the cooking time, the tubers, which presented texture values greater than 10 kgf, and a weight greater than 90 g, required cooking times greater than 40 min. Tubers weighing between 20 and 80 g, and texture values between 7 and 9 kgf, required cooking times of less than 30 min. to achieve the appropriate texture for consumption. The Chaucha Amarilla, Chaucha Holandesa, Yema de Huevo and Sta. Rosa varieties began the sprouting process in the first week of storage, while the Chivolulo, Moronga and Tushpa varieties sprouted from the ninth week. From the sensory analysis it can be deduced that the varieties that the panelists liked the most were those with yellow skin and pulp colors. The native varieties, which reached a good level of acceptability in the attributes: size, shape, skin color, pulp, and those with unusual morphological characteristics in shape, skin color, and pulp, were subjected to chemical analysis. The highest dry matter content corresponded to the Coneja Blanca variety (27.32%), fiber from Chaucha Holandesa (6.07%), fat from the Quillu variety (0.68%),