baby new potatoes sliced thin
Excellent source of vitamin C, potassium, and B vitamins; the edible thin skin provides additional fiber and antioxidants including flavonoids. Lower in calories than mature potatoes due to reduced starch content.
About
Baby new potatoes are immature potato tubers (Solanum tuberosum) harvested early in the growing season, typically 2-3 weeks after flowering when plants are still flowering or just finished. These small potatoes, ranging from marble to golf-ball size, feature thin, papery skin that requires no peeling and retain a creamy, waxy texture when cooked. Unlike mature potatoes with higher starch content, new potatoes have lower starch levels and higher moisture content, resulting in a naturally sweet, slightly nutty flavor. The thin skin contains valuable nutrients and contributes to their distinctive, delicate texture in dishes where they are sliced thin for quick, even cooking.
Culinary Uses
Baby new potatoes sliced thin are particularly valued in contemporary and classical European cuisine for their rapid cooking time and elegant presentation. Thin slicing accelerates cooking to 3-5 minutes, making them ideal for pan-searing, roasting, and layered gratins where uniform thickness ensures even doneness. They are commonly featured in French potato salads (salade de pommes de terre), gratins like the Savoyard gratin, and as an accompaniment to spring vegetables and light proteins. The thin slices also work well for potato chips, crisps, and scalloped potatoes. Their delicate flavor pairs well with butter, fresh herbs (dill, parsley, chives), crème fraîche, and light vinaigrettes.