The new potato, also known as the early potato or spring potato, marks the beginning of a season full of freshness and flavour in the kitchen. Its arrival on the market is usually eagerly awaited by everyone, as its soft texture and delicate flavour differentiate it from late-harvest potatoes. Below, we tell you about the unique properties of the new potato, its origin, how to cook it and, finally, its importance in gastronomy.
Origin and history
Potatoes date back about 10,000 years to the Andes region of South America. However, the new potato is a more modern concept and is associated with the early cultivation of potatoes before they reach full maturity. This type of potato is harvested during spring and early summer, depending on the climate of the region where it is grown.
Characteristics
New potatoes are notable for their thin, delicate skin; so thin, it can often be peeled off with your fingers. They are generally smaller than late-harvest potatoes and their texture noticeably softer. In terms of flavour, they tend to be sweeter and less starchy, which gives them particularly versatile in the kitchen.
There are several varieties of new potatoes, each with their distinctive properties.
Cooking new potatoes
One of the best qualities of new potatoes is their versatility in the kitchen. They can be boiled, roasted, fried or even included in salads. Their delicacy means that gentler treatment is required for new potatoes, compared to more mature ones.
To preserve their flavour and texture, they should be cooked with their skin. Washing them well and boiling them in salted water until tender is usually sufficient. This is perhaps the easiest way to enjoy their flavour; especially when accompanied with a little butter or a drizzle of extra virgin olive oil.
Importance in gastronomy
Their arrival on the market heralds the start of the spring season and is celebrated by chefs around the world who are looking to add fresh, seasonal ingredients into their menus. In many cultures, the new potato is the star of festivals and culinary events, and their importance is highlighted in local gastronomy; such as the New Potato Festival in Sweden (Potatisfestivalen), where the arrival of the new potato is celebrated in style. Activities include music, folk dancing and, of course, dishes in which the new potato is the star. In Swedish restaurants and homes, ‘nypotatis’ (boiled new potatoes) are served with herring and sour cream as a traditional dish.
Now that Patatas Aguilar has launched our new potato, it is a good time to start thinking about how to include it in our daily cooking and enjoy its flavour and freshness.