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Distinctively creamy, subtly earthy, and wonderfully flavourful, Cyprus Potatoes are a premium variety grown in the mineral-rich soils of Cyprus, giving them a unique taste and texture that sets them apart from standard UK potatoes. With their golden-yellow flesh, thin skin, and naturally buttery flavour, they are a favourite for roasting, mashing, and warm potato salads. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Cyprus potatoes are exceptional roasted — parboil, rough up the edges, and roast in olive oil with rosemary and garlic until golden and crispy. Their creamy texture makes them ideal for a luxurious mashed potato with butter and cream. Use in a warm potato salad with mustard dressing and herbs, or boil whole and serve with a drizzle of olive oil and sea salt. In Indian cooking, they work beautifully in Aloo Sabzi and Dum Aloo.
Store in a cool, dark, well-ventilated place — a paper bag or hessian sack is ideal. They keep well for 2–3 weeks. Do not refrigerate. Keep away from onions and direct sunlight to prevent sprouting.
Q: What makes Cyprus potatoes different from regular potatoes?
A: Cyprus potatoes are grown in the mineral-rich volcanic soils of Cyprus, which gives them a distinctive creamy, buttery flavour and golden-yellow flesh. They have a naturally richer taste than standard UK varieties.
Q: Are Cyprus potatoes good for mashing?
A: Yes — their creamy, high-starch flesh makes them excellent for mashing. They produce a smooth, fluffy mash with a naturally buttery flavour that requires less added butter than standard potatoes.
Q: Can I use Cyprus potatoes in Indian cooking?
A: Absolutely — their creamy texture and rich flavour work beautifully in Aloo Sabzi, Dum Aloo, and Aloo Paratha filling. Their natural butteriness adds depth to spiced potato dishes.
