Cyprus potato

Cyprus potatoes are available year-round with peak seasons in the fall through winter and again in the spring. The Cyprus-quality potato out of the red earth keeps minerals. It has an especially good quality and is very tasteful.
The TRNC contains two major growing areas: the region around Morphou in the Kyrenia range along the north coast, and the area south of Farmagusta on the south coast. In Cyprus, potatoes are grown in two seasons. The spring (main) crop is planted between December and February and harvested from April to early June. Seed for this crop is generally imported and much of the harvest is exported. A portion of the spring crop is reserved as seed for the fall or winter crop, planted in August/September and harvested in November/December.
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 flavour.
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 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.