Kokova Magazine

With their deliciously fresh taste, firm texture and versatile nature, the arrival of the season's new potatoes is always eagerly anticipated, but this year you don't have to wait until April for your first taste of summer.

Considered by many as the crème de la crème of the world's potatoes, Cypriot Potatoes will be available in Tesco from mid January until the beginning of April, bringing a ray of sunshine and taste of the Mediterranean to Britain during the cooler months.

Michelin star chef and television presenter Mark Sargeant is welcoming the arrival of delicious Cypriot new potatoes in a new cookery video.

Follow his simple steps to create a Warm Cyprus Potato and Tomato Salad with Feta and Oregano and watch him cooking this tasty dish on the beach in front of the beautiful Aphrodite's Rock in Cyprus.

Cyprus potatoes are a really beautiful product. As a chef I strive to use British produce as much as possible but when British new potatoes aren't in season Cyprus potatoes fill that gap and have exceptional flavour and a wonderful texture. They are very versatile and a really top quality product.

Mark Sargeant

Mark Sargeant's Warm Cyprus Potato and Tomato Salad with Feta and Oregano

Serves 4 - Counts as 2 portions of fruit and veg per serving.
Per serving: 457 calories, 18.9g protein, 62.2g carbohydrate, 16.6g fat, 7.2g saturated fat, 6.4g, 1.56g salt

Ingredients

• 4 large Cypriot potatoes, scrubbed and diced
• 1 large onion, halved and thinly sliced
• 2 cloves garlic, sliced
• 1½ tsp ground cumin
• 1 tsp ground cinnamon
• 2 tbsp extra virgin olive oil
• 400 g can of chopped tomatoes
• Sea salt and black pepper
• 1 bunch fresh oregano
• 2 tbsp red wine vinegar
• 1 bag of baby spinach
• 1 small block of feta cheese

Procedure

• Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until just tender then drain and cool.
• Heat the olive oil in a large sauté pan and fry the potatoes until golden.
• Remove from the pan and set aside then add the onions, garlic and spices and fry until lightly golden.
• Place the potatoes back in the pan with the onions and add the tomatoes.
• Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.<
• Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano.
• Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh oregano over and serve with some crusty bread.