New potato

New potatoes are a type of potato that are harvested before they reach full maturity. They are known for their thin, waxy skin and moist, sweet flesh. They are typically harvested in the spring and early summer, and are a popular ingredient in a variety of dishes.

Characteristics

New potatoes are small in size, typically ranging from the size of a golf ball to a small fist. Their skin is thin and delicate, often peeling away easily from the flesh. The flesh of new potatoes is typically moist and sweet, with a slightly waxy texture. This makes them ideal for boiling, steaming, roasting, or grilling.

Cultivation

New potatoes are grown in the same way as other types of potatoes, but are harvested earlier in the season. This early harvest results in a potato that is smaller and has a thinner skin than fully mature potatoes. The exact timing of the harvest can vary depending on the specific variety of potato and the local climate, but it typically occurs in the spring and early summer.

Culinary uses

New potatoes are versatile and can be used in a variety of dishes. They are often boiled or steamed and served with butter and herbs. They can also be roasted or grilled, often in combination with other vegetables. In addition, new potatoes are a popular ingredient in salads, particularly potato salad.

Nutritional value

Like all potatoes, new potatoes are a good source of vitamin C, potassium, and dietary fiber. However, because they are harvested early, they have a slightly lower carbohydrate content than fully mature potatoes.

See also

• Potato
• Potato salad
• Vitamin C
• Potassium