What is a “new potato”, simply, they are any variety of potato that is harvested early.  Unlike their full-grown counterparts, they keep their shape once cooked and cut.  Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled.  In Eastern NC, we are most familiar with red skin potatoes. 

 

New potatoes are in season in spring and early summer.  When choosing new potatoes, look for potatoes that are firm, smooth, and free of cracks or soft brown spots. Choose potatoes of similar size so they cook evenly.  Potatoes should not be refrigerated; keep them in a cool, dark place and use within a week or so of buying. 

 

Here are some interesting ways to serve your New Potatoes!

New Potatoes and Lemon Asparagus

1 bunch fresh asparagus spears
16 tiny new potatoes, cut into quarters
4 tsp. extra-virgin olive oil
1 tsp. lemon peel, finely shredded
1/2 lemon, juiced
1/2 tsp. salt + black pepper, to taste
1/2 tsp. dried thyme, crushed (I used 1 tsp. fresh thyme)

Snap off and discard woody bases from fresh asparagus. Cut into 2 inch pieces and set aside. Clean and quarter potatoes.

 

In a large pot, bring 2-3 quarts of water to a rolling boil. Add potatoes and boil for about 10 minutes. Add the asparagus and boil for an additional 4-6 minutes. Drain, and transfer to a serving bowl.

 

For the dressing, combine the rest of the ingredients and drizzle over the vegetables, toss to coat. Serve warm.

Serves 7, each serving contains: 74 calories, 2.6 g fat, 0 mg cholesterol, 13 g carbohydrates, 0 g added sugars, 2.3 g protein, 2 g fiber, 167 mg sodium.

New Potatoes with Spinach and Capers

1 – 1 ½ lbs. new potatoes

1 tbsp. Olive Oil

2 tbsp. butter

2 tbsp. capers

8-10 ounces spinach

Zest and juice of ½ lemon

 

Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.

 

Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp. of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.

 

Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.  Serves 4. 

 

Warm New Potato Salad with Bacon and Blue Cheese

1 -1 ½ lb. new potatoes

2 Tbsp. Olive Oil

2 red onion, each sliced into 6 wedges

4 strips bacon, broken into pieces

½ lb. mushrooms, sliced

1 Tbsp. whole grain mustard

1 Tbsp. red wine vinegar

4-6 ounces mixed greens

¼ cup creamy blue cheese

 

Heat oven to 400 degrees. Place the potatoes in a roasting tin, then rub with 1 tbsp. oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.

Heat a non-stick frying pan. Fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.

Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp. oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble blue cheese over the salad.

Roasted Salt and Vinegar Crushed New Potatoes

2 pounds small red or brown new potatoes
2 tbsp. extra virgin olive oil
Black pepper
2 tbsp. cider vinegar
1-2 tsp. flaked sea salt, for sprinkling
2 tbsp. flat-leaf parsley, chopped

Preheat the oven to 425 degrees. Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little.  Spread onto a large baking pan.

 

Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.

 

Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.  Serves 4.

 

 

Dilly Potato Salad

2 pounds new potatoes of uniform size, scrubbed

Salt and freshly ground black pepper

⅓ cup white wine vinegar

⅔ cup extra-virgin olive oil

½ tablespoon Dijon mustard

¼ cup finely chopped scallions

2 tablespoons minced fresh dill

 

Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.

 

Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.

 

Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.

 

Serves 4, each serving contains: 502 calories, 36 g fat, 40 g carbohydrates, 0 g added sugars, 5 g fiber, 681 mg sodium.

 

Roasted Potatoes with Ricotta

(This is a modified Martha Stewart)

1 1/2 pounds small new potatoes

1 teaspoon plus 1 tablespoon extra-virgin olive oil

Coarse salt and ground pepper

1/2 cup ricotta

2 tablespoons Parmesan cheese, finely grated

Zest from 1/2 lemon, finely grated

Preheat oven to 450 degrees. Place potatoes in center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.

 

In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes. Serves 4.