All About New Potatoes
Seasonality: Potatoes are available June-October. “New” potatoes are harvested early in their development and sold without curing.
Nutrition Highlights: A top tier source of potassium, of course!
Preservation/storage: If you purchase cold new potatoes, keep them in the fridge. If you receive room temp new potatoes, you’ll want them on the counter top. New potatoes are not cured for long-term dry storage like normal potatoes! While you could cure them yourself, we recommend freezing instead.
07/24/2020
If you’ve been shopping the Online Farmers Market, you’ve probably noticed that almost every potato variety for sale (so far) has the word “baby” or “new” in its name. As you might guess, these potatoes are quite small, harvested early on in their development.
Besides their size, the biggest difference between these potatoes and their full-sized counterparts is that they are sold fresh, without being cured for long-term dry storage. That means its best to eat your new potatoes within a few weeks. If you receive your new potatoes from the farmer cold, it’s best to keep them in the refrigerator to avoid a change in texture. If you receive them at room temperature, you’ll want to keep them on the counter.
New Potato Serving Suggestion
You can prepare new potatoes pretty much any way you would prepare a large, regular potato, but the thinner skins and lower starch content of new potatoes makes them ideal for eating skin-on. Try hasselback new potatoes as a way to utilize the whole potato and pack in some flavorful fresh herbs!
Preheat your oven to about 425 degrees Fahrenheit and wash your spuds. Make thin slices across the back of the potato, going almost to the bottom but not quite (see photo). Drizzle with oil and bake until crispy and tender (about 45-50 minutes). 
While the potatoes are baking, chop up some fresh herbs! Almost anything you have on hand could be delicious. Basil, thyme, rosemary, parsley, oregano and/or chives! Mix the chopped herbs with a little more oil, some chopped garlic and some salt, and drizzle across the potatoes once they come out of the oven for a flavorful punch.