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Market Fresh Finds: It’s prime time to dig into new potatoes

Unlike regular spuds that are cured, these are best when fresh

By Judi Seifert for The Columbian
Published: June 22, 2018, 6:04am

At our house, we love potatoes for the countless ways to prepare them and for the many varieties available to us. Our hands-down favorite, when available, are new potatoes. Lucky for us, late spring/early summer is a great time to find them at local markets.

There’s more to new potatoes than just their small size; new potatoes are freshly dug while small and sold as is, without curing. Regular potatoes are cured for a few weeks to set the peel and heal any cuts that occurred during harvest.  Cured potatoes will store for longer periods, but uncured new potatoes are thin-skinned, less starchy and sweeter than cured spuds.

New potatoes pack the same nutritional punch as regular potatoes, especially if eaten with the skin on — Vitamins A, C, B6 and K, niacin, folate, potassium, iron, magnesium, phosphorus and calcium. Potatoes are also a good source of antioxidants. 

Choose new potatoes that are firm and free of cuts, scars and blemishes.  A true new potato will have skin that is delicate enough to rub off with a little pressure of the thumb.

Equivalents

1 pound = 9-12 potatoes

1 pound = 3-4 cups diced

1 pound = 2-3 cups mashed

Uncured potatoes should be stored unwashed in a cool, dark place and used within a few days; they will not keep for weeks as cured potatoes will.

You don’t need to peel new potatoes; just rinse to remove any dirt and cook them whole, diced or sliced.

New potatoes can be prepared the same ways as a regular potato, but they are favored for serving boiled or steamed, slathered in butter and sprinkled with fresh herbs.  They make excellent skin-on potato salad, as they hold their shape after being cooked and sliced.  Twice baked or mashed potatoes made with new potatoes have a rich and creamy texture.

A popular treat at our house are new “potato skins,” and they are so easy to prepare.  I plan on two potatoes per person, more if they are for a sports-viewing gathering.

Prick skins a couple of times and microwave on high until the potatoes are soft.  The time depends on the size and number of spuds.  You can also boil them until soft. 

Place cooked potatoes on a foil-lined baking sheet and smash each to a thickness of ½ inch with the bottom of a drinking glass. 

Brush smashed potatoes with butter and olive oil and place under a preheated broiler until brown and beginning to crisp around the edges, about 3-6 minutes. 

Top with your choice of cheese, bacon, sour cream, olives, chives and other herbs — or go crazy and pile them high.

New potatoes can be pressure-canned following a safe canning recipe such as those found at nchfp.uga.edu/how/can_04/potato_white.html.  They can also be frozen or dehydrated for long-term storage. 

I like to blanch whole, unpeeled new potatoes and freeze them on a cookie sheet. I store in freezer bags and toss them, still frozen, around a beef or pork roast for the last hour of roasting.

If your family loves potatoes, too, why not switch things up a bit and give fresh new potatoes a try?

For additional potato recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at Ext100.wsu.edu/clark/?p=8163. The Fresh Match program provides help to SNAP consumers to purchase more fruits and vegetables at local farmers markets. Find out more at clark.wa.gov/public-health/snap-farmers-markets.


Judi Seifert is a Clark County WSU Extension master food preserver. For additional recipes, food preservation and food safety information, visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook discussion group “WSU Home Food Preservers – Clark County.”

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