Top 44 European Tubers

This potato is cultivated in the municipalities of Kato Nevrokopi, Kato Vrontos, Perithori, Dasoto, Lefkogia, Khrisokefalos, Okhiro, Vathitopos, and Katafitos. These potatoes were first grown in the area in the 1920s, and they have since enjoyed great popularity among consumers due to their superior quality. Kato Nevrokopi potatoes are high in carbohydrates, starch, and proteins thanks to the region's excellent climatic conditions and sandy soils. They are cultivated in the summer to be harvested in September, when the temperature is lower and precipitation is higher. Kato Nevorkopi potatoes are recognized in Greece for their flavor, and are the main ingredient in various dishes, but can also be industrially processed into various products such as potato flour, chips, etc.Expand

These are Liseta, Spunta, Marfona, Vivaldi, and Alaska variety potatos grown on the island of Naxos. They have a smooth yellow skin and contain over 18% starch and less than 1% sugar. These potatos are harvested by hand twice a year, from mid-February to March and from August to September. Since they are harvested earlier than other potatoes, they is highly sought after on the market and fetch a higher price. Patata Naxou is famous throughout Greece, and is one of the main ingredients in many recipes. To promote this tasty potato, Naxos local authorities hold the Annual Naxos Potato Festival every August, which has marked a 10% increase in attendance every year.Expand

Sweet potato cultivation in Portugal has a long tradition. This particular variety came about in the region of Aljezur, where sweet potatoes have been raised for centuries. The soil of the Aljezur region is sandy, and the oceanic climate and the proximity of the river Mira contribute to the quality of the local sweet potato. The pear-shaped Aljezur potato has purple or yellow-brown skin and bright yellow flesh. Its sweet flavor is reminiscent of chestnuts, and its texture is quite smooth. It is used in a wide range of recipes and products from soups and salads to traditional cakes and sweets.Expand

Patata de Galicia is a potato of the Solanum tuberosum L. cv. Kennebec variety grown in the Autonomous Community of Galicia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes. This potato is round or oval in shape with smooth, light yellow skin and white flesh. It is creamy in texture after cooking and very flavorful. Patata de Galicia is a staple ingredient in local cuisine and plays a significant role in many traditional dishes, from different stews and soups to roasts.Expand

Named after La Sila, a mountainous plateau located in Calabria, Patata della Sila refers to potatoes of the Agria, Ditta, Marabel, Nicola, Majestic and Desirèe varieties, grown within the provinces of Cosenza and Catanzaro. The composition of the fertile soil of the Sila plateau together with favorable climate conditions result in high-quality tubers with an extremely long shelf-life. Sila potatoes are easily distinguished by appearance: Agria, Ditta, Marabel and Nicola varieties have yellow skin and flesh; Majestic has yellow skin and white flesh, whereas the Desirèe variety has maroon red skin and yellow flesh. Thanks to the high content of dry substance, Agria is ideal for frying, while Desirèe is ideal for making gnocchi, and Ditta potatoes are most often used for roasting and boiling. The Majestic variety is excellent for making mashed potatoes, while Nicola is best steamed or oven-baked.Expand

Grown in the fertile plains of the Fucino Plateau, Patata del Fucino is a potato cultivar whose overall quality is directly influenced by the composition of the soil, irrigation and micro-climate of the designated area. The potatoes are planted in the spring, and harvested in late summer or early autumn when they are fully ripe. Patata del Fucino is characterized by firm flesh that does not easily yield to pressure; its skin does not separate from the flesh; it shows no signs of after-cooking blackening, and it has a very pleasant flavor. These qualities are maintained even after months of storage. The Fucino potatoes are available in several varieties: Agata, Agria, Labella, Laura, Majestic, Sirco, Tonda di Berlino and Universa.Expand

In Denmark, the island of Samsø is best known for its early May harvest of new potatoes which are considered a great delicacy and usually fetch prices of 1.000 Danish kroner per kilo (about $150). The first ones are harvested just two months after planting and mainly sold to restaurants in Copenhagen. Samsø potatoes are perfect either just served boiled with a dollop of butter or made into a delicious potato salad.Expand

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin skin that's easily detached before cooking. They are produced from varieties and hybrids of Solanum tuberosum L. The harvest period lasts up to 31 August after a period of outdoor cultivation for a maximum of 130 days. Today, there is an annual celebration of these potatoes, which starts from the end of April to the beginning of May and it attracts several thousand people each year.Expand

Potatoes from Lika differ from others in that they contain a higher percentage of dry matter. That means that this potato variety contains more starch, vitamins, minerals and fiber. Potatoes grown in Lika have yellow to brown skin and bright white to yellow meat. The taste of these potatoes is floury due to their high starch content, which also contributes to their ability to disintegrate if cooked for too long. The planting, earthing and extraction of potatoes must take place in the region of Lika, in southwestern Croatia.Expand

Maris Piper are popular English potatoes that have been grown in the country since the 1960s. Underneath the potatoes' golden skin, the texture is fluffy and the flesh is creamy white. These medium-sized oval potatoes are so versatile that they can be used to make roasted potatoes, mashed potatoes, chips, and wedges. Maris Piper is often used for chips in the popular fish and chips because the potatoes are crunchy on the outside while remaining floury and creamy on the inside once baked. This potato variety has also been recommended by the famous chef Heston Blumenthal for triple cooked chips.Expand