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Cyprus potatoes are generally medium to large in size and are oval to round in shape, varying in both size and shape depending on the specific variety. The light brown to tan skin is smooth, fairly even, and is covered in dark brown spots with a slightly red appearance due to the mineral-rich red soils that remain on the raw potato. Its flesh is deep yellow to gold and is firm, slippery, and dense. When cooked, Cyprus potatoes have a rich, earthy, and buttery flavor.
Seasons/Availability
Cyprus potatoes are available year-round, with peak season in the fall through winter and again in the spring.
Current Facts
Cyprus potatoes, botanically classified as Solanum tuberosum ‘Cyprus’, are members of the Solanaceae, or nightshade family. Also known as Cypriot, Cyprus potatoes is a general name given to describe a number of varieties of potatoes grown on the island of Cyprus. The main varieties grown today are Diamant, Marfona, Nicola, Ditta, Accent, Filea, Charlotte, Burren, Obelix, Slaney, and Spunta. Cyprus potatoes are known for being grown on family farms that contain rich, red alluvial soil, and this soil is what gives the Cyprus potato its unique, earthy taste.
Nutritional Value
Cyprus potatoes contain vitamin C and B6, iron, magnesium, copper, potassium, and folic acid.
Applications
Cyprus potatoes are best suited for cooked applications such as roasting, boiling, baking, frying, or steaming. In addition to their popularity as a fresh produce item, they are also commonly sold to chip and crisp manufacturers. A multitude of Cyprus varieties exist and are grown specifically to meet the needs of varying markets and potato preferences. Marfona and Cara are ideal as a baking potato. Belgian and German markets prefer a good salad potato such as Charote, Annabella, Nicola, and Filea. When a floury potato is desired, Slaney and Cara are an excellent choice. Cyprus potatoes pair well mint, parsley, pesto, tomatoes, garlic, onions, lemon, roast lamb, olive oil, white pepper, coriander, oregano, and feta cheese. Do not refrigerate or store Cyprus potatoes in direct sunlight. They will keep up to two weeks when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
There has been an onset of other growers outside of Cyprus cultivating and distributing potatoes under the Cyprus name. This has inspired the Cyprus Potato Marketing Board to push for a focus on referring to the potatoes as “red soil potatoes” rather than Cyprus to create demand for Cyprus potatoes that are grown in the island’s unique soils only. This red soil is important because it is known in places like the United Kingdom as the reason the Cyprus potato has its distinct, earthy flavor. On the island of Cyprus, this red soil is brought from the center of the island out to the coast just to grow these potatoes.
Geography/History
Cyprus potatoes originated on the island of Cyprus, which is the third largest island located in the eastern Mediterranean Sea. The seed potatoes used to grow Cyprus potatoes mainly come from Holland, and a small amount comes from Scotland. Cyprus potatoes are almost exclusively grown in Cyprus and are the number one export crop of Cyprus today. Cyprus potatoes are distributed throughout Europe and are particularly popular in the United Kingdom, Greece, Ukraine, and Russia.
Cyprus potatoes are distinguished by their light brown to tan skin, which is smooth with dark brown spots and a slightly reddish hue. This unique appearance comes from being grown in the mineral-rich red soils of Cyprus. Their texture is firm and dense, and they are prized for their rich, earthy, and buttery flavor when cooked, making them a favorite for a variety of dishes.
Hickson and Daughter
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Cyprus potatoes pair wonderfully with mint, parsley, pesto, tomatoes, garlic, onions, lemon, roast lamb, olive oil, white pepper, coriander, oregano, and feta cheese. To preserve their quality, avoid refrigerating them or exposing them to direct sunlight. Properly store them in a cool, dry, and dark place, where they can remain fresh for up to two weeks.
Cyprus potatoes are distinct due to being cultivated in the red alluvial soil of the island, which contributes to their earthy flavor and sets them apart from other types of potatoes. They aren't just one variety; they encompass several, such as Diamant, Spunta, and Charlotte. Their family-farm origins and unique soil composition play a significant role in the identity and quality of this prized potato type.
Cyprus potatoes are highly regarded for their unique flavor and texture, attributed to the mineral-rich red soil of Cyprus. Their versatility makes them ideal for a variety of culinary uses, including boiling, roasting, and frying. These potatoes are harvested twice a year, in spring and autumn, which ensures a steady supply to meet demand across Europe and beyond. Their distinct quality and taste have made them a staple in many European households.
Eign Market
320, 322 Elgin Ave., London W9 1JX, United Kingdom
The Cyprus Potato Marketing Board has shifted its focus to branding these potatoes as "red soil potatoes" rather than just "Cyprus potatoes" to emphasize their unique origin. The red soil, transported from the island's center to the coast, plays a key role in giving these potatoes their distinct earthy flavor, a characteristic particularly appreciated in markets like the United Kingdom.
In season Cyprus potatoes at the Oracle of Fruit , Athens Greece…..Cyprus potatoes are distinguished by their light brown to tan skin, accented with dark brown spots and a reddish hue from mineral-rich red soils. Their flesh, deep yellow to gold, is firm and dense. Cooked, they offer a rich, earthy, and buttery flavor, making them a prized ingredient in culinary dishes around the world. Their unique qualities are influenced by the soil and environment in Cyprus.
Macknade
Selling Road Faversham ME13 8XF England
+44 1795 534497
Cyprus potatoes are highly versatile for cooking methods like roasting, boiling, frying, baking, or steaming. Various varieties cater to different markets, such as Marfona and Cara for baking or Charote and Annabella for salads. Pairing Cyprus potatoes with flavors like garlic, mint, tomatoes, and feta enhances their taste. They last up to two weeks when stored in a cool, dry, and dark location—avoiding refrigeration or direct sunlight.
Elsey & Bent
8 Southwark St London England SE1 1TL
+44 20 7407 3377
Cyprus potatoes are a type of Solanum tuberosum grown on Cyprus in rich, red alluvial soil, which gives them a unique, earthy flavor. They come in varieties like Diamant, Marfona, Nicola, and Charlotte, among others. Beyond their distinct taste, these potatoes are also nutritious, offering vitamin C, vitamin B6, iron, magnesium, copper, potassium, and folic acid—an excellent addition to a balanced diet.
Cyprus potatoes originated on the island of Cyprus, the third largest island in the eastern Mediterranean Sea. They are predominantly grown on the island itself, making them a signature crop. Seed potatoes for their cultivation are largely imported from Holland, with a smaller share from Scotland. These potatoes are Cyprus's top export, widely distributed across Europe and favored in the United Kingdom, Greece, Ukraine, and Russia.
Joe Wheeler Produce
Fresh imported from Cyprus the best potatoes in Europe…..Cyprus potatoes are famous for their distinct, earthy flavor, which comes from the island's unique red soil. This soil is transported from the island's center to the coast specifically for cultivating these potatoes. To protect their authenticity, the Cyprus Potato Marketing Board emphasizes the term "red soil potatoes" to differentiate them from imitation potatoes grown elsewhere.
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