"new" potatoes - i always use "jersey royal" potatoes at this time of year - as they are especially delicious!
New potatoes are good sources of vitamin C, potassium, and B vitamins, with lower starch content than mature potatoes, making them lighter and more digestible. The edible thin skin contains additional fiber and antioxidants.
About
New potatoes are young potatoes harvested before full maturity, typically 7-12 weeks after planting, characterized by thin, delicate skin that can be rubbed away with minimal effort and creamy, waxy flesh. Jersey Royal potatoes are a protected designation of origin (PDO) variety grown exclusively in Jersey, a Channel Island, and represent the premium expression of new potatoes. Distinguished by their small, oval shape, golden color, and distinctive earthy-nutty flavor, Jersey Royals are a specific cultivar (typically Solanum tuberosum var. 'Jersey Royal') that thrives in the island's unique microclimate and mineral-rich soil. The thin skins and low starch content impart a naturally buttery texture and delicate flavor that intensifies with the terroir.
New potatoes in general are harvested during spring and early summer months across temperate growing regions, with Jersey Royals commanding particular esteem in British and European cuisine due to their refined flavor profile and historical cultivation heritage dating to the 1880s.
Culinary Uses
New potatoes, and Jersey Royals in particular, are prized for applications where their creamy texture and delicate flavor can shine without heavy preparation. They are traditionally boiled whole with fresh mint and dressed with butter, served as a simple vegetable accompaniment, or incorporated into potato salads with light vinaigrettes. The thin skins are edible and desirable, eliminating the need for peeling. Jersey Royals pair excellently with fresh herbs, quality butter, crème fraîche, and light vinegars. They are also roasted whole with olive oil and sea salt, steamed with fresh garden peas, or used in gratin preparations where their waxy texture prevents excessive wateriness. Their delicate flavor is best showcased in spring and early summer menus, as the season progresses and starch content increases, potatoes become better suited to heartier preparations.