It’s called “primeur” because it’s harvested before it’s fully ripe, and the thin skin that peels off simply by scraping makes it unsuitable for long storage. It is therefore a fresh product. In early spring, Alcmaria and yellow-fleshed Charlotte reveal their flavors and are harvested until July 31st.
Etale Sur Marche Pomme De Terre De L'Ile De Re By Mathieu GenonEtale Sur Marche Pomme De Terre De L'Ile De Re By Mathieu Genon|
The island of Ré
PDO potatoes are germinated, produced, sorted, graded and packaged on the island of Ré according to a very precise map.
The early potatoes are grown on the island’s ideal terroir: a cradle of dry, sandy limestone soils, lasciviously swept by the sea breeze.
The origins of the PDO potato
Potato production on the island of Ré was initially a “self-consumption” crop. At the time, the island’s main sources of wealth were vineyards and salt.
In the early years of the 20th century, the potato became a subject of interest, to compensate for the lack of income caused by the destruction of vines by phylloxera.
In 1906 and 1912, winegrowers turned to early potatoes: the island’s temperate climate and the nature of its soils lent themselves perfectly to this crop. This crop took off in the aftermath of the Second World War.
Today, the cultivation of this precious tuber is the main market gardening activity on the island of Ré.
Cagette De Pommes De Terre Ile De ReCagette De Pommes De Terre Ile De Re|
Preparation De La Pomme De Terre Ile De Re By Lesley WilliamsonPreparation De La Pomme De Terre Ile De Re By Lesley Williamson|
Specificities of the Primeur PDO île de Ré
The Ile de Ré potato owes its renown to its earliness compared with mainland early potatoes, but above all to its firm, delicate flesh and distinctive sweet, tender taste.
There are two early varieties: Alcmaria, with its melt-in-the-mouth flesh, available from April onwards, and Charlotte, with its yellow flesh, available from mid-May to the end of June. Fragile, this potato must be stored in a dark place to preserve its taste qualities, and eaten within nine days of packaging.
Local know-how
Between Ars en Ré and Saint-Martin de Ré, the cooperative of 22 growers rigorously cultivates the precious tuber on 120 hectares of planted land. Nearly 2,000 tonnes of potatoes are produced each year, representing around 2% of French early potato production.
Tasting Pomme de terre AOP de l’île de Ré
During your stay on the Ile de Ré, you won’t be able to miss them on the market stalls or at the Bois Plage cooperative!
The season is short, so make the most of it. Don’t try to keep them for more than a week. It’s better to buy them as and when you like!
They’re lovely, snuggled up in their blue wooden boxes that protect them from knocks and bumps. The Rolls-Royce of potatoes, with its unique, slightly sweet, nutty, sea flavour, needs to be cooked simply to make the most of its taste. Steamed or fried with a little salted butter, a touch of fleur de sel from the Ile de Ré and fresh herbs (fresh thyme, chives, coriander or marjoram) is the best way to eat it. It goes well with grilled fish and meat, roasts and mixed salads.
Enjoy!
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