Delicious vegetarian main dish- perfect for brunch or dinner.
New potatoes are freshly harvested young, or small, potatoes. They are the same varieties as their larger counterparts, but are harvested earlier in the season when they are sweet than their older counterparts. Also, because these potatoes are harvested young, their skins are very tender and flaky. For this reason, farms don’t wash off the potatoes. By keeping the dirt on, it actually helps keep the potatoes fresh longer. It’s best to wash the potatoes just before use, rather than washing when you get home (since some of the skin with flake off and you lose that protective coating). New potatoes usually are not peeled, since the skins are so tender.
Due to their small size, new potatoes are particularly suited for roasting or boiling. They work very well in potato salads, boiled and served with some chopped fresh herbs and butter, or roasted in the oven.
As new potatoes are just the younger counterpart of fully matured potatoes, their nutrition contents are comparable to other potato varieties. New potatoes are an excellent source of vitamin B6, also known as pyridoxine. B6 plays many important roles in the body, including the production of red blood cells, liver detoxification, and maintenance of the brain and nervous system. Individuals over the age of 65 often have lower blood levels of vitamin B6, so ensuring adequate intake later in life is essential to maintain health. New potatoes also contain potassium, an essential electrolyte that is necessary for heart function, muscle contraction, and maintaining normal blood pressure.
Storing & Cooking Information
Handling: Wash potatoes right before using them, removing any “eyes” or green spots (although these are rare on new potatoes).
Storing: Store with dirt in paper bag in the fridge. New potatoes do not last as long as regular potatoes, so use them within 1-2 weeks.
Freezing: Do not freeze potatoes—they become watery.