With the arrival of spring, markets and grocery stores across France are adorned with fresh, tender potatoes of the highest quality. These early-season tubers, available from mid-April, are prized for their unique qualities and limited availability, with annual production of just 130,000 tonnes compared with six million tonnes of stored potatoes. Hand-harvested to preserve their fragile skins, Primeur potatoes epitomize artisanal agriculture and sustainable farming practices.
Primeur potatoes grow well in temperate climates along the Atlantic coast, from Brittany to Normandy. The varieties grown on the islands of Ile de Ré and Noirmoutier are particularly renowned: the Ile de Ré potato has the European Protected Designation of Origin (PDO) labeling and the Noirmoutier potato has Protected Geographical Indication (PGI) status. These labels indicate the exceptional quality and origin of these varieties. In addition, Primeur potatoes are grown in Provence, Camargue, Roussillon and Aquitaine, with recent harvests coming from Val de Saône, Manche, Nord and Alsace, creating a true French tour of this treasured crop.
Primeur potatoes are grown using sustainable methods that protect the environment and protect biodiversity. These include crop rotation, planting and maintaining hedges, controlled irrigation and minimum tillage. Such practices not only keep the ecosystem healthy, but also improve the quality of the potatoes.
To fully enjoy these treasures of the terroir, proper storage and prompt consumption are key. Primeur potatoes should be stored in a cool, dry place, away from light, and consumed within eight days of purchase. Their very thin skin can be easily peeled off with a gentle rub, although many people prefer to cook them with the skin intact. Primeur potatoes are versatile in the kitchen: they can be boiled or steamed for generous salads, simmered as a side dish for meat or fish, or grilled for delicious summer kebabs. Not only are they flavorful and easy to prepare, but they’re also rich in fiber, vitamin C and potassium, making them a nutritious addition to any meal.
