On the Menu: New Potatoes

These Easy-to-Use Staples Actually Have a Season, and It's Here

July 18, 2008 at 9:15AM by Anita Crotty | comment

It's hard to imagine that potatoes, that ubiquitous year-round staple, actually have a season. But in most parts of the northern hemisphere, the year's first crop is making its first appearance at farmers market tables.

Although in supermarket lingo the term "new potato" has come to mean any small, waxy spud, in reality a newly dug 'tater can be any variety, from skinny Fingerlings to starchy Kennebecks.

Blessed with an unforgettable earthy-yet-fresh taste, papery skins, and - yes - diminutive size, they're best enjoyed lightly steamed (or roasted, if you must) with a glaze of olive oil or salted butter and a dusting of fresh herbs.

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tags: SOLE Food Digest, new potatoes

Anita Crotty

Anita Crotty is co-author of Married... with Dinner, an award-winning food blog that chronicles the continuing adventures of "a couple of San Francisco food dorks." Anita and her husband Cameron are both professional writers, amateur cooks, and avid diners.
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