by Jeannine Taylor, Community Outreach Coordinator, Grand Traverse County Health Department
One potato. Two potato. Three potato. New potato? What in the world is a new potato?
No, they’re not a strange new breed of alien-like vegetables with spirally nodules protruding from their fluorescent green skin. They are actually any variety of young, immature potato that is harvested not long after the plant flowers, usually in the spring or summer.
So what’s the fuss all about? New potatoes have very thin skin that can sometimes be rubbed off with your fingers. They are high in moisture content and have a particularly creamy texture. Often cooked whole with the skin left on, they are well suited for boiling, steaming and roasting.
The downside is that they have a very short shelf life and should be used within a few days of harvesting. They typically cannot be stored, so you won’t find â€œtrue” new potatoes on your grocery store shelf. Baby red skinned potatoes are often confused for new potatoes, but in actuality, they have to go through a hardening process in order to be stored properly and to survive the long journey to grocery stores.
Regardless, these sweet and tasty morsels are so tender and delicately flavored they’ll melt in your mouth.
||More recipes from New Potatoes from Taste the Local Difference
1 lb. new potatoes
Preheat oven to 400°F. Wash potatoes and slice into thin strips (1/3″). Place them in a bowl, drizzle olive oil over and add salt. Stir to coat. Spread single layer on a cookie sheet or glass baking dish. Bake in center of oven for 35-40 minutes. They turn out better if you do not stir them. Once the bottom is a little crispy or turning light brown, take them out and scrape them off the pan gently with an upside down spatula.
Submitted by: Capay Valley Farm Shop