Ibiza’s cuisine has a special role on the island. With its Mediterranean scenario and the specific features of its countryside, Ibiza is the perfect place for growing products for their unique flavour and texture.
One of the most striking of these, among the many that are famous, both nationally and regionally, thanks to their special quality, such as carob, fig, almond, water melon, and oil, the Ibizan red potato stands out, its exceptional attributes making it the ideal ingredient in popular local dishes.
The Ibizan potato, with its red skin and yellow flesh, is one of the island’s most highly prized vegetables and it is appreciated by culinary experts nationwide. This type of potato used to be grown alongside three other local varieties of Ibizan tubers which have now disappeared. Since 2016, work has been going on to recover this variety and it is greatly appreciated for its taste and versatility, and either fried or boiled, it has become an essential component of the island’s gastronomy.
The red potato also bears the seal “Sabors d’Eivissa,” awarded by the Consell d’Eivissa to promote local products.
This Ibizan vegetable is absolutely delicious and features in most traditional dishes on the island, such as oven baked fish, bullit de peix and sofrit pagès. A culinary treat that can be tried in country salads, often accompanied by dried fish, called peix sec, with the select meats of the island, or simply eating them “pobre” style.
The red potato is lovingly and carefully cultivated in the Ibizan countryside and the results are exceptional thanks to the fertile local clay soil. The resulting product is a potato with an intense and agreeable flavour, which is an indispensable component of authentic Ibizan cuisine, and tasting it is a revelation.