Cyprus red soil potatoes are famous for their excellent flavor and firm texture. They are easily distinguished by their reddish skin, obtained from the fertile red soil of Kokkinohoria (red soil villages) in the eastern region of Cyprus, where they are cultivated. They are also cultivated in the region west of Nicosia (Akaki, Peristerona and Astromeritis).
The main varieties are Spunta, Marfona, Cara, Nicola, Sieglinde, Diamant, Timate, Liseta, Charlotte, Ditta, Filea, Superstar, etc.

History: The exact timing and circumstances potato was imported to Cyprus are not well documented. Potatoes were a staple crop of the island prior to its becoming a British colony in 1878.
The first recorded import of seed potatoes took place in 1909. By independence in 1960, the island was an exporter of potatoes mainly to Great Britain and Western Europe.

Production method: Potatoes are cultivated in two seasons. The spring crop is planted in November/February and harvested in April/June. Seed for this crop is generally imported and is certified. A portion of the spring crop is reserved as seed for the winter crop, planted in August/October and harvested in November/December. Both spring and winter crops are irrigated. After being uprooted, the tubers are collected by hand or with special machines and are packaged close to the fields, ensuring the freshness of the product. The practice of crop rotation is often applied to the field using cereals of winter cultivation.

Gastronomy: Cooked in various ways such as oven-baked, boiled, fried, stuffed, mashed, etc. They are also used as an ingredient in many other dishes.

Source: Ministry of Agriculture, Natural Resources and Environment