New Potatoes
Tender young tubers with thin skins and creamy flesh, perfect for boiling, roasting, or salads for delicate flavor and texture
Storage
Keep unwashed new potatoes in a cool, dark place (50–55°F) with good ventilation. Avoid refrigeration to prevent sugar conversion. Store in a paper bag or vented basket away from light to minimize greening. Use within two weeks for best texture; remove any sprouting or soft tubers to protect the rest. For longer storage, refrigerate in a perforated container, noting that cold may convert starches to sugars and slightly sweeten the potatoes.
Shelf Life
1–2 weeks in cool, dark storage; 3–4 weeks refrigerated, best used fresh.
Flavor & Texture
Cooked new potatoes boast a tender, creamy interior and silky skin. Their subtly sweet, earthy flavor is milder than mature potatoes. Raw new potatoes are firm and starchy, unsuitable for eating uncooked due to waxy texture and mild bitterness.
Prep Tips
If you have a soft brush, gently scrub under running water; otherwise, rub skins between clean hands or a clean cloth under water to remove soil. No peeling needed. Trim any sprouts or dark spots. For uniform cooking, choose similar-sized tubers or halve larger ones. Pat dry before roasting to crisp skin.
How to Use It
- Boil whole, toss with butter and fresh herbs for simple side dishes.
- Roast halved with olive oil and garlic until golden and crisp.
- Chill boiled potatoes, mix into salads with vinaigrette and greens.
- Sauté sliced new potatoes with onions for hash or breakfast skillets.
- Use in place of regular potatoes in most recipes for lighter texture.
Tastes Great With
butter, dill, chives, sour cream, olive oil, garlic, thyme, parsley
Watch Out For
Avoid storing near onions or apples which accelerate sprouting. Discard any potatoes with green skin, sprouts, or soft spots. Excess moisture leads to rot—ensure good airflow. Handle gently to prevent bruising and scraping off the tender peels.
Fun Fact
New potatoes are simply early-harvested tubers of standard varieties. Celebrated in spring festivals across Europe, they were once eaten with fresh peas and minted butter to mark the season’s first harvest.