A new potato is simply a potato whose sugars have not yet been fully converted into starch—this is why they tend to be sweeter, and it is also why they are good for certain things, and not so good for others. It’s great for simple eating, but not good for gnocchi, spanish tortillas, or anything that needs potatoes that have a higher starch content.
New potatoes have thin skins, and high moisture contents. This is good, because you don’t need to worry about peeling them, but also bad because they won’t keep long in the cupboard. Keep them refrigerated, and use them as quickly as possible.
Their skin contain a lot of nutrients. Potatoes are very high in potassium, as one potato has more potassium than a regular banana.
Colorful potatoes are indeed healthier (and I would argue tastier) than white fleshed potatoes. The pigment in the potatoes are carotenoids and flavonoids which have many health benefits including cancer prevention.
Our potatoes are grown without the use of synthetic pesticides (we use Organic methods, just aren’t certified). Potatoes absorb all that is around them in the ground, including the pesticides used on them. Using our potatoes ensures you aren’t ingesting those harmful chemicals used in standard commercial farming.
I love making potatoes au gratin. Here’s a good recipe for you to try!
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- Salt and white pepper
- 1½ pounds new red potatoes, cooked and sliced ½-inch thick
- 1 cup grated Cheddar cheese
- Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter.
- In a saucepan, over medium heat, melt the remaining butter.
- Stir in the flour and cook for 2 minutes.
- Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon (about 4 to 6 minutes). Season with salt and pepper.
- Remove from the heat.
- Toss the new potatoes in a mixing bowl, and add some salt and pepper.
- Fold in the milk mixture, and pour everything into the prepared baking dish.
- Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.