Potato cultivation in Iceland is concentrated in lowland peripheral regions such as Eyjafjörður and the Akureyri region in the north, Höfn in the southeast, and Þykkvibær in the south—areas that offer the most favorable conditions for arable farming in an otherwise harsh environment. Iceland’s short growing season is characterized by extended daylight, frequent cold spells, and nutrient-poor volcanic soils, particularly deficient in bioavailable phosphorus, necessitating careful fertilization strategies.
The country grows both domestic and imported varieties suited to its cool climate. Key local varieties include Gullauga (“Golden Eye”), a heritage potato prized for its flavor and cultural value, and Rauðar íslenskar (“Red Icelandic”), noted for its red skin and adaptability. Among widely grown commercial types are Milva, valued for its high yield and quality, and Premiere, an early-harvest variety.
Iceland also produces seed potatoes—especially Gullauga, Rauðar íslenskar, and Premiere—while supplementing supply through imports from countries like the Netherlands and Denmark. According to FAOSTAT, Iceland produced approximately 7,298 tonnes of potatoes in 2023.
Potatoes were first officially planted in Iceland in 1758 at Bessastaðir, now the presidential residence, marking the start of their agricultural presence on the island. Following the Skaftáreldar volcanic eruptions in the late 18th century, cultivation expanded significantly as communities turned to potatoes as a reliable food source. Over time, they became a national staple, deeply embedded in Icelandic household economies. Red-skinned Swedish varieties gained particular popularity and became the traditional favorite across generations. Potato growing evolved into a widespread practice, especially in home gardens and small municipal plots, where families produced their own winter stores embedding the crop not only in the national diet, but also in Iceland’s cultural and gardening traditions.
Agricultural Statistics for iceland
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