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Cyprus potatoes can be oval to round in shape, varying in size depending on the specific variety. They typically have brown, smooth, blemish-free skin and may have a slightly red appearance due to the mineral-rich red soils that remain on the raw potato. Its flesh is yellow and firm and has a rich, earthy and buttery flavor.
Cyprus potatoes are available year-round with peak seasons in the fall through winter and again in the spring.
Cyprus potatoes, botanically classified as Solanum tuberosum ‘Cyprus’, are a member of the Solanaceae family. Cyprus and Cypriot are general names given to an array of potatoes grown in the red soils of 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 still grown on family farms that contain the rich, red alluvial soil, and this soil is what gives the Cyprus potato its unique, earthy taste.
Cyprus potatoes contain vitamin C and B6 as well as iron, magnesium, copper, potassium and folic acid.
Cyprus potatoes can be roasted, boiled, baked, fried, or steamed. 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. Cyprus potatoes will keep for up to two weeks in a cool, dry, and dark place.
There has been an onset of other growers not in Cyprus growing and distributing Cyprus potatoes. 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 islands 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.
Cyprus potatoes originated on the island of Cyprus located in the eastern Mediterranean Sea. Cyprus is the third largest island in the Mediterranean and a member of the European Union. The seed potatoes used to grow Cyprus potatoes mainly come out of Holland with a small amount coming from Scotland. Cyprus potatoes have long been 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.
Recipes that include Cyprus Potatoes. One is easiest, three is harder.
|BBC Food||Cyprus Potato Salad|
|My Dish||Cyprus Potato, Olive and Goat Cheese Pie|
|Salutation Recipes||Roast Lamb with Cyprus Potatoes|
|Jamie Oliver||Cypriot Style Potato Salad|
|Mouth Watering Vegan||Golden Cheddar’d Potatoes|