Potatoes are so versatile. New potatoes are simply baby potatoes. Their skin is very tender and the flavor of the tuber is stronger and less starchy than the full-sized potato. We like to steam new potatoes and serve them simply with butter or olive oil, or turn them into a delicious potato salad with some finely chopped mint and/or cilantro, scallions, a splash of cider vinegar, and salt and pepper to taste. Try Alison’s Fennel, Mint & Potato Salad.
Here, we wash but never peel potatoes, especially with the newest potatoes of the season. As long as they are organic leave the skins on because they contain most of the nutrients. Potato skins contain B vitamins, vitamin C, iron, calcium, potassium and other nutrients. They also provide lots of fiber, approximately 2 grams per ounce. Besides, we love the splash of color the skins add to potato dishes and even french fries.
photos: CCF staff