One of the things I enjoy the most living abroad is the number of random facts about other countries you can constantly and easily learn. A fun example: during a simple lunch break at work, I discovered the fascinating and peculiar history Cyprus has with the potatoes that grow only on the island.
A tiny portion of the seed potatoes used to develop Cyprus potatoes are imported from Scotland, with the majority coming from Holland. Today, Cyprus’ top export product is potatoes (more than 100 thousand tons per year), which are entirely cultivated in Cyprus. Cyprus potatoes are sold all around Europe, although they are especially well-liked in the UK, Greece, Ukraine, and Russia.
First of all, what makes these potatoes so special – and wanted even abroad – is the soil in which they are cultivated. “Kokkinochoria” (“Red Villages”) is the name given to an area in Eastern Cyprus consisting of 14 small and characteristic country villages, where an important part of Cypriot agricultural production is concentrated and where the famous potatoes are grown. The name of the area is due to the red soil rich in minerals and nutrients that gives its products a unique and creamy texture and buttery taste. Another peculiarity is that the potatoes are harvested when they are still young, which makes them smaller in size and more tender than other varieties.
The villages involved in the potato industry are very proud of their products and they demonstrate every year with a “Potato Festival” held in Avgorou village – usually in July – where tourists and locals can try Cypriot potatoes cooked in traditional and alternative ways or receive tips by farmers and chefs on how to make them the tastiest. Their pride became even a touristic attraction all-year-long since Xylofagou village erected an almost-5-meters statue of a potato, to remember how this vegetable and the farming around it is fundamental in the region’s past and present.
Since the cultural, historical, and especially economic importance of potatoes, last year Cypriot government stated its intention to register the “red potatoes” as Protected Designation of Origin (PDO), after obtaining the title for Halloumi cheese.
Cypriot potatoes can be used in so many different and tasty recipes, as side dish, entrée or as a part of a main meal (for example with meat). From the different way I tried them in my four months in Cyprus, my favourite way is definitely “Patates Antinaktes” or “smashed potatoes with coriander and red wine”. The recipe is quite easy: after washing and drying the potatoes, you need to smash them to break them a little bit (I use the bottom of same bottle of wine we’ll need later); then heat the oil and start to cook the potatoes for about 5 minutes. After that, the most important part: add the wine, some coriander seed, and a little bit of salt and pepper; now cover the pot, lower the heat and continue every once in a while, to shake the pot in order to break the potatoes some more. They will be ready when fork tender, so remove them, serve them hot and enjoy!
Sources:
https://cyprus-mail.com/2022/09/11/cyprus-preparing-request-to-register-red-potato-as-a-pdo/ https://en.wikipedia.org/wiki/Big_Potato_(Xylofagou)
