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 a deep yellow to gold and is firm, slippery, and dense. When cooked, Cyprus potatoes have a rich, earthy, and buttery flavour.
Cyprus potatoes are available year-round, with peak season in the fall through winter and again in the spring.
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.
Cyprus potatoes contain vitamin C and B6, iron, magnesium, copper, potassium, and folic acid.
Use them for:
Cyprus potatoes are best suited for cooked applications such as roasting, boiling, baking, frying, or steaming. Cyprus potatoes pair well with 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.
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