This potato is cultivated in the municipalities of Kato Nevrokopi, Kato Vrontos, Perithori, Dasoto, Lefkogia, Khrisokefalos, Okhiro, Vathitopos, and Katafitos. These potatoes were first grown in the area in the 1920s, and they have since enjoyed great popularity among consumers due to their superior quality.

Kato Nevrokopi potatoes are high in carbohydrates, starch, and proteins thanks to the region's excellent climatic conditions and sandy soils. They are cultivated in the summer to be harvested in September, when the temperature is lower and precipitation is higher. 

These are Liseta, Spunta, Marfona, Vivaldi, and Alaska variety potatos grown on the island of Naxos. They have a smooth yellow skin and contain over 18% starch and less than 1% sugar. These potatos are harvested by hand twice a year, from mid-February to March and from August to September.

Since they are harvested earlier than other potatoes, they is highly sought after on the market and fetch a higher price. Patata Naxou is famous throughout Greece, and is one of the main ingredients in many recipes. To promote this tasty potato, Naxos local authorities hold the Annual Naxos Potato Festival every August, which has marked a 10% increase in attendance every year.

Sweet potato cultivation in Portugal has a long tradition. This particular variety came about in the region of Aljezur, where sweet potatoes have been raised for centuries. The soil of the Aljezur region is sandy, and the oceanic climate and the proximity of the river Mira contribute to the quality of the local sweet potato.

The pear-shaped Aljezur potato has purple or yellow-brown skin and bright yellow flesh. Its sweet flavor is reminiscent of chestnuts, and its texture is quite smooth. It is used in a wide range of recipes and products from soups and salads to traditional cakes and sweets.

Patata de Galicia is a potato of the Solanum tuberosum L. cv. Kennebec variety grown in the Autonomous Community of Galicia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes.

This potato is round or oval in shape with smooth, light yellow skin and white flesh. It is creamy in texture after cooking and very flavorful. Patata de Galicia is a staple ingredient in local cuisine and plays a significant role in many traditional dishes, from different stews and soups to roasts.

French Fingerling is a potato variety that was developed in France in the 1950s as a cross between Vale and Rosa potatoes. The potatoes are small to medium in size and cylindrical in shape. The skin is smooth and thin with a few eyes and brown spots.

The flesh is dense, firm, and waxy, and it stays that way once it's been cooked. The flavors are robust – buttery, nutty, and earthy. It's recommended to roast, steam, or bake French Fingerlings. Mash them or add them to salads or casseroles for the best effect. 

In Denmark, the island of Samsø is best known for its early May harvest of new potatoes which are considered a great delicacy and usually fetch prices of 1.000 Danish kroner per kilo (about $150). The first ones are harvested just two months after planting and mainly sold to restaurants in Copenhagen.

Samsø potatoes are perfect either just served boiled with a dollop of butter or made into a delicious potato salad.

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin skin that's easily detached before cooking.

They are produced from varieties and hybrids of Solanum tuberosum L. The harvest period lasts up to 31 August after a period of outdoor cultivation for a maximum of 130 days. Today, there is an annual celebration of these potatoes, which starts from the end of April to the beginning of May and it attracts several thousand people each year.

Papas Antiguas de Canarias are old potato varieties, known as the antiguas or locales, tradicionales, de color y/o de la tierra, grown in the Canary Islands. They are small in size and round in shape, with a color that ranges from deep purple through pink and orange to brown.

The flesh of these potatoes is light to deep yellow in color and has a mellow, sweet and fresh aroma that is similar to that of chestnuts. Papas Antiguas de Canarias can be floury or smooth and buttery in texture, but are never grainy. The cultivation of these potatoes is rather complicated, and the yield is rather low because the potatoes cannot be harvested mechanically.

Potatoes from Lika differ from others in that they contain a higher percentage of dry matter. That means that this potato variety contains more starch, vitamins, minerals and fiber. Potatoes grown in Lika have yellow to brown skin and bright white to yellow meat.

The taste of these potatoes is floury due to their high starch content, which also contributes to their ability to disintegrate if cooked for too long. The planting, earthing and extraction of potatoes must take place in the region of Lika, in southwestern Croatia.