The cold winter months are upon us here in Canada. It’s time for comfort foods that nourish us and warm our hearts. During these cold months, us Cypriots turn to many slow braised dishes, the cooking concept called yaxni. A slow braise of veggies, legumes or meats. With food prices on the rise, this potato and lentil yaxni is not only delicious and packed with many nutrients, it is a great low cost dish to feed a family. You can feel free to substitute the lentils for any bean you love. It also has a no waste approach where potato and carrot skins are scrubbed and left on. Did you know that many of the vegetables nutrients do lie in their skins? This recipe is in partnership with my friends at PEI Potatoes and uses their yellow potatoes. Our family loves potatoes which makes me so happy. They are affordable and so versatile when it comes to meal planning.

We love our PEI Potatoes and are a staple in my home. PEI Potatoes have many pillars that make them the best at what they do. They have 3 main themes that have an important story to tell. I have shared their story below with you so you will understand our families love and appreciation of the PEI potato farmers.

Disclosure: I was compensated by Prince Edward Island is Canada’s Food Island and PEI Potatoes for this post, and as always, all opinions are solely my own.

1. Passion:  
   1. If agriculture is the fabric of the Island, then PEI Potatoes are the threads and are weaved into almost every family in some way or another. 
   2. We have approximately 175 growers on the Island, and the average farm acreage is about 494 acres… The family farm STILL exists on PEI! 
   3. 96% of farms on PEI are family-owned farms. 
   4. The blood, sweat, tears, heart, soul, pride, work ethic, and passion of PEI Potato growers is what makes this industry turn. Our growers are extremely close to the soil – most have grown up on the land they continue to farm. 
   5. We are the pioneers. We have the longest history of growing potatoes, and the first crops date back to 1790.
   6. We are the largest growing region in Canada
      1. We grow 86,500 acres
      2. We grow 25% of the Canadian production of potatoes, which is 2.5 BILLION pounds of potatoes
      3. We export to 30 countries around the world – seed, fresh, and processing – Venezuela, Puerto Rico, Indonesia, Thailand, Europe, Middle East
      4. It is the single biggest industry on PEI. It contributes $1.1 billion dollars to the Island Economy. The humble potato is not so humble in PEI
      5. There is an old saying on PEI – “When the farmers do well, we all do well” because of the importance of the industry to our economy.
      6. We grow hundreds of varieties, but the Russet Burbank is the largest variety. It is used for fresh, processing and growing for seed.
2. Quality:
   1. We may be small, but we are mighty. We are the smallest province, but the largest potato producer in Canada. (The million-acre farm!)
   2. Many people can claim “quality”, but we can prove it and stand behind our message:
      1. We have an inspection station in Borden, that all shipping trucks are required to stop at for final inspection before continuing to their destination
      2. We have an Elite Seed Farm established in 1962 that is dedicated to producing the high-quality seed stocks, monitor plant health and eradicating disease build-up in our seed. We have some of the cleanest, highest-quality seeds in the industry. 
      3. We have some of the highest standard farm practices in North America: 
         1. We have the highest participation in Enhanced Environmental Farm Planning in CANADA.
         2. We have buffer zones to prevent crop protectants from entering waterways
         3. Mandatory 3-year rotation
         4. All of our farms are committed and adhere to on-farm food safety practices laid out by the Canadian Horticulture Council
         5. So many on-farm practices are aimed at protecting soil, water, and resources.
3. Unique:
   1. The rich, red, sandy soil is high in iron. 
   2. The Island gives us nearly perfect conditions for growing the best quality potatoes – warm summers, cold winters, adequate rainfall, good quality soil, clean air.
   3. We are an island that gives us physical control, shelter, and barriers to diseases, importing and exporting restrictions, and gives us immediate access to important waterways. 
   4. In our opinion, we have some of the most beautiful farmland. The rivers, rolling hills, beaches, etc are the backdrop to our farms.
   5. We are quite literally worldwide. Name a country – PEI Potatoes have likely reached their shores at some point in time!

Nutrition 

Nutrition Facts

It’s a surprise for many to discover that one medium potato (5.3 oz), with the skin, contains 45 percent of the daily value for vitamin C; as much or more potassium (620 mg) than either banana, spinach, or broccoli; 10 percent of the daily value of B6; and trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron, and zinc — all for only 110 calories and no fat!

Nutrition Facts for 1 medium potato:

Calories: 110 calories

Fat: 0 g

Cholesterol: 0 mg

Sodium: 0 mg 

Potassium: 620 mg; 18% Daily Value

Vitamin C: 27mg; 45% Daily Value

Vitamin B6: 0.2mg; 10%Daily Value

Fiber: 2g 8% Daily Value

Potato Storage Hacks

Tater Tips:

Keep the skins on – potato skins are loaded with nutrients!

Store potatoes in a cool, dry place, but not the fridge!

Potatoes love the shade, so keep them out of the light!

Fresh potato varieties

Russets

This is the most widely used potato variety. High in starch, light and fluffy when cooked, russets are ideal for baking, mashing, frying and roasting.

Reds

With rosy skin and white flesh, red-skinned potatoes have a firm, smooth, moist texture well-suited for salads, roasting, boiling and steaming. 

Whites

Round and long whites are medium in starch with a creamy texture. They hold their shape well after cooking and are so versatile that they can be used in most potato preparations.

Fingerlings

Firm, waxy and flavorful, these small, slender potatoes are fingersized (2-4 inches long)  and come in different shapes and colors – red, gold, yellow and purple – with flavors like those of their larger potato cousins. Due to their small size, fingerlings cook quickly and their color and shape make for a welcome visual addition to any dish.

Blues/Purples

Originally from South America, blue and purple potatoes are new to the scene in the United States. They have a subtle nutty flavor with flesh ranging from dark blue or lavender to white. Microwaving best preserves color, but steaming and baking are also recommended.

Yellows

Widely used in Europe, yellow-skinned potatoes are becoming popular in North America. Dense, creamy texture and golden colour mean you can use less or no butter for lighter dishes.

Fun Facts

• PEI’s #1 potato variety is russet Burbank, which is an old variety bred by Luther Burbank in CA in the 1880’s. It has remained popular over the years with growers because it is high yielding, and popular with consumers because it is a great multi-purpose potato – great for baking, boiling, french fries. 
• There are over 100 registered varieties in Canada, although a much smaller number accounts for the majority of planted acreage. However, the wide variety of potatoes makes it an exciting time for potatoes.
  • Red skins, purple flesh, fingerlings, baby potatoes etc
• Common varieties:
  • Russet (long white): Russet Burbank, Goldrush Russet
  • Round White: Superior, Kennebec
  • Yellow-flesh: Yukon Gold, Innovator
  • Re-skinned: Red Norland, Chieftain
• New, niche varieties:
  • Purple Peruvian, Peregrine Red, Alpine Russet, Classic Russet
• Although looks may vary, all have similar high nutritional value. They are naturally low in fat, have 45% of daily vitamin C, more potassium than a banana, easily digested (gluten free) and of course, taste great! 
  • Colored potatoes also have the benefit of increased antioxidants.

Potatoes are an extremely versatile, nutritious, affordable, and convenient way to feed your family!

For more cooking information, visit our website:

www.peipotato.org 

Print

Potato and Lentil Yaxni

Total Time1 hour hr

Course: Main Course, Side Dish

Cuisine: Cypriot

Yield: 4 people

Materials

• 5 medium PEI yellow potatoes scrubbed and cut in 1 inch cubes
• 1 large carrot scrubbed and cut in 1/4 inch rounds
• 1/4 cup extra-virgin olive oil
• 1 cup thinly sliced cooking onion
• 8 small garlic cloves crushed and skin removed
• 1/4 tsp cinnamon
• 1/4 tsp cumin
• 1 tbsp tomato paste
• 1 vegetable boullion cube
• 398 mL can of cherry tomatoes with their juices
• 1 cup water
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 540 mL can of green or brown lentils drained and rinsed
• 1/4 cup finely chopped Italian flat leaf parsley
• 4 Pita’s
• Extra-virgin olive oil
• Sesame seeds

Instructions

• Scrub and cut your potatoes and carrots. Set aside.
• In a large deep sauté pan, heat oil over medium heat. Add onions and sauté for 2-3 minutes until soft and translucent.
• Add in garlic cloves and sauté for an addition 2 minutes until garlic has softened.
• Add in cinnamon and cumin and sauté for another minute
• Break up bouillon cube and add in with the tomato paste. Sauté for 1 minute until bouillon has melted.
• Add in potatoes and cook for 5-6 minutes, stir occasionally.
• Add in carrots, tomatoes, water, bay leaf and bring to a slight boil. Season with salt and pepper.
• Turn down heat to a low simmer and cover. Simmer covered for 30 to 35 minutes until potatoes are almost fork tender. Check and stir occasionally.
• Stir in lentils and simmer uncovered for an additional 10 minutes until slightly thickened and potatoes are fork tender.
• To make pita’s, preheat oven to 450 F. Line a baking sheet with parchment paper. Place pita’s on baking sheet and brush top side of each pita with olive oi. Sprinkle with sesame seeds and baking in oven until golden, 3-4 minutes. If you like them crispy, you can leave them in for an addition 2-3 minutes.
• Stir parsley into potato and lentils, finish with a good drizzle of extra-virgin olive oil just before serving, Enjoy with warm pita’s for mopping up the flavourful juices.